EFFECT OF PH ON ASTRINGENCY IN MODEL SOLUTIONS AND WINES

Red wines and model solutions containing either grape seed phenols or (+)-catechin were assessed for perceived astringency by a panel of tra ined assessors using time-intensity (T-I) methodology. The effect of a cid on the perception of astringency was evaluated by using three diff erent sensory protocols. Maximum intensity (I-max), total duration (T- tot), and time to reach maximum intensity (T-max) of astringency were significantly increased when the acid solution was tasted after the as tringent model solutions as well as when a mixture of acid and astring ent compounds was assessed. However, when the panelists rinsed their m ouths with the acid solution before tasting the model solutions, astri ngency parameters remained unaffected. For wine samples, I-max of astr ingency decreased significantly when the acid was tasted after the con trol wine, whereas; it remained unaffected when it was tasted before. The other T-I astringency parameters of wine were not affected signifi cantly by the tasting of the acid.