TEMPORAL PERCEPTION OF ASTRINGENCY AND SWEETNESS IN RED WINE

The interaction between astringency and sweetness was investigated in red wine using time-intensity (T-I) methodology. Maximum intensity and total duration for astringency decreased significantly with increasin g sucrose concentration, whereas no sweetness T-I parameter was signif icantly affected by astringency level. Although no differences in perc eption of astringency or sweetness were found as a function of PROP (6 -n-propylthiouracil) taster status, there was a significant difference in intensity and persistence of astringency as a function of salivary flow status. Low-flow subjects rated astringency higher and recorded longer duration of astringent aftertaste than high-flow subjects, alth ough there was no difference in sweetness responses as a function of s alivary flow status.