Thesis
Influence of titratable acidity on the perceived astringency in Merlot wine
Washington State University
Master of Science (MS), Washington State University
2013
Handle:
https://hdl.handle.net/2376/102301
Abstract
Astringency is an important characteristic of wines attributed to the presence of phenolic compounds called tannins extracted during maceration from grape skins and seeds. The tannin content of wines varies significantly and depends on many extrinsic (e.g. cultivar, soil properties, amount of sunshine) and intrinsic factors (e.g winery management). During post-production procedures wine usually undergoes several stabilizing and sensorial modifications and the primary task of a winemaker is to manipulate the diversity of a wine's sensorial characteristics to his advantage. Presently, to reduce astringency, a protein fining or blending process is used. A less obstructive method to do this may be to shift the of perception of astringency with a change in acidity. To test this hypothesis, Merlot wine (Cold Creek Vineyards, Chateau Ste. Michelle) was made at two tannin concentrations, 381±23 ppm CE and 666±14 ppm CE reffered to as low tannin (LT) and high tannin (HT) wines, respectively. All wines were adjusted to three distinct titratable acidity concentrations: 5.03±0.06 g/L, 5.21±0.03 g/L and 5.38±0.04 g/L from their native values by using two acidity adjusments techniques. Three sets of 6 wines per replicate were evaluated by trained sensory panel (n=3) for astringency, bitterness and sourness over the course of nine (9) sessions. Lack of consensus across the panel indicated that there were no v significant differences between treatments; however it was possible to differentiate LT wine from HT wine in general based on elevated levels of astringency and bitterness.
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Details
- Title
- Influence of titratable acidity on the perceived astringency in Merlot wine
- Creators
- Kmytro Kuzyk
- Contributors
- James F. Harbertson (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Identifiers
- 99900525086701842
- Language
- English
- Resource Type
- Thesis