Wine taste and mouthfeel

Canon, Francis; Caillé, Soline; Sarni‐Manchado, Pascale; Cheynier, Véronique

doi:10.1016/b978-0-08-102067-8.00009-9

Cited by 3 publications

(4 citation statements)

References 300 publications

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“…Regarding preference, most Filipinos would prefer a sweet taste and flavor when it comes to beverages [ 27 ], but this has not been established for alcoholic beverages since the components used in the of making alcohol do not have the sugar-like taste of sweetness and therefore may be different. In addition, the study by Canon et al [ 28 ] presented how the phenolic reaction present in the fermentation of alcoholic beverages such as wine promotes different mouthfeels. To which, the phenolic compounds used in the brewing of alcoholic beverages would result in bitterness or astringency but also sweetness during the aging process of the alcoholic beverages [ 29 ].…”

Section: Methodsmentioning

confidence: 99%

Application of Conjoint Analysis and 5Ps Marketing Mix in Identifying Customer Preference of Alcohol Consumption among Youths in the Philippines

Yandug

Ponce

Ong

2023

Foods

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Alcoholic beverages have long been one of the most popular commodities. They have been mass-produced worldwide because of their popularity and demand. On a survey by Statista in 2021, alcohol consumption is projected to increase in the Philippines. Thus, the popularity of numerous alcoholic beverages piqued the curiosity of consumers and researchers alike. This study used conjoint analysis that aims to have a better understanding of consumer preferences for alcohol consumption among youths. Additionally, the study considered the following attributes: (1) type of alcoholic beverage, (2) oral sensation, (3) flavor, (4) origin, (5) color, and (6) price. Results revealed that the product’s price is the most crucial attribute influencing consumer preferences by 26.311%, followed by the type of alcoholic beverage with an importance score of 26.237%. The least considered attribute is the product’s color, having an importance score of 7.790%. These were supported by two statistical tests, the Pearson’s Correlation Test and Kendall’s Tau Test, which both obtained a value higher than 0.8. Managerial implications were presented in the study to help provide strategies and development for alcoholic beverage distribution in the Philippines based on the findings of this study, which relate to young consumers.

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Section: Methodsmentioning

confidence: 99%

Application of Conjoint Analysis and 5Ps Marketing Mix in Identifying Customer Preference of Alcohol Consumption among Youths in the Philippines

Yandug

Ponce

Ong

2023

Foods

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“…Polyphenols can generally be subdivided into hydrolyzable tannins (tannic acid esters with glucose or other sugars) [ 9 ], phenylpropanoids (lignins, flavonoids) [ 10 , 11 , 12 ], and condensed tannins [ 13 ]. Polyphenol compounds, especially procyanidins, contribute to the bitter and astringent taste of juices shaping the aroma of wines [ 14 ]. The coloring agents from the grape skins are considered “generally recognized as safe” (GRAS) and are utilized as food colorants [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Polyphenol compounds, especially procyanidins, contribute to the bitter and astringent taste of juices shaping the aroma of wines [ 14 ]. The coloring agents from the grape skins are considered “generally recognized as safe” (GRAS) and are utilized as food colorants [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Between 60 and 70% of the total recoverable polyphenols in grapes are in the seed, which accounts for 5–8% of the weight of the seed [ 15 ]. Hundreds of polyphenolic compounds are present in wine, which influence the taste, color, and flavor of the wine [ 14 ]. The extractable phenolic antioxidants account for 10–11% of the dry weight of the grape marc.…”

Section: Introductionmentioning

confidence: 99%

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The Utilization of Physiologically Active Molecular Components of Grape Seeds and Grape Marc

Hegedüs

Andreidesz

Szentpéteri

et al. 2022

IJMS

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Nutritional interventions may highly contribute to the maintenance or restoration of human health. Grapes (Vitis vinifera) are one of the oldest known beneficial nutritional components of the human diet. Their high polyphenol content has been proven to enhance human health beyond doubt in statistics-based public health studies, especially in the prevention of cardiovascular disease and cancer. The current review concentrates on presenting and classifying polyphenol bioactive molecules (resveratrol, quercetin, catechin/epicatechin, etc.) available in high quantities in Vitis vinifera grapes or their byproducts. The molecular pathways and cellular signaling cascades involved in the effects of these polyphenol molecules are also presented in this review, which summarizes currently available in vitro and in vivo experimental literature data on their biological activities mostly in easily accessible tabular form. New molecules for different therapeutic purposes can also be synthesized based on existing polyphenol compound classes available in high quantities in grape, wine, and grape marc. Therefore an overview of these molecular structures is provided. Novel possibilities as dendrimer nanobioconjugates are reviewed, too. Currently available in vitro and in vivo experimental literature data on polyphenol biological activities are presented in easily accessible tabular form. The scope of the review details the antidiabetic, anticarcinogenic, antiviral, vasoprotective, and neuroprotective roles of grape-origin flavonoids. The novelty of the study lies in the description of the processing of agricultural by-products (grape seeds and skins) of industrial relevance, and the detailed description of the molecular mechanisms of action. In addition, the review of the clinical therapeutic applications of polyphenols is unique as no summary study has yet been done.

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Carbohydrates

2024

Understanding Wine Chemistry

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Wine taste and mouthfeel

Cited by 3 publications

References 300 publications

Application of Conjoint Analysis and 5Ps Marketing Mix in Identifying Customer Preference of Alcohol Consumption among Youths in the Philippines

Application of Conjoint Analysis and 5Ps Marketing Mix in Identifying Customer Preference of Alcohol Consumption among Youths in the Philippines

The Utilization of Physiologically Active Molecular Components of Grape Seeds and Grape Marc

Carbohydrates

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