Sensory assessment and chemical measurement of astringency of greek wines

dc.contributor.author	Καλλιθράκα, Σταματίνα	el
dc.contributor.author	Kim, D.	en
dc.contributor.author	Τσακίρης, Αργύριος	el
dc.contributor.author	Παρασκευόπουλος, Ιωάννης	el
dc.contributor.author	Σολέας, Γεώργιος Ι.	el
dc.date.accessioned	2015-05-23T09:20:14Z
dc.date.available	2015-05-23T09:20:14Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10945
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814610016547	el
dc.subject	astringency
dc.subject	Agiorgitiko
dc.subject	Αγιωργίτικο
dc.subject	Στυπτικότης
dc.subject	Greek wines
dc.subject	Ελληνικά κρασιά
dc.subject	Mandilaria
dc.subject	Μανδηλαριά
dc.subject	Time-intensity (T-I)
dc.subject	Χρόνος έντασης (Τ-Ι)
dc.subject	Xinomavro
dc.subject	Ξινόμαυρο
dc.title	Sensory assessment and chemical measurement of astringency of greek wines	en
heal.type	journalArticle
heal.secondaryTitle	correlations with analytical polyphenolic composition	en
heal.classification	Technology
heal.classification	Chemical technology
heal.classification	Τεχνολογία
heal.classification	Χημική τεχνολογία
heal.classificationURI	http://zbw.eu/stw/descriptor/10470-6
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	N/A-Τεχνολογία
heal.classificationURI	N/A-Χημική τεχνολογία
heal.keywordURI	http://lod.nal.usda.gov/13528
heal.identifier.secondary	doi:10.1016/j.foodchem.2010.12.045
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2011-06-15
heal.bibliographicCitation	Kallithraka, S., Kim, D., Tsakiris, A., Paraskevopoulos, I. and Soleas, G. J. (2011). Sensory assessment and chemical measurement of astringency of greek wines: correlations with analytical polyphenolic composition. "Food Chemistry", 126(4), 15 June 2011. pp. 1953–1958. Available from: http://www.sciencedirect.com/science/article/pii/S0308814610016547. [Accessed 10/12/2010]	en
heal.abstract	The purpose of this study was to measure the astringency of selected Greek red wines and to assess the relationship between sensory and chemical data. Nine red wines produced by three native Greek grape varieties (agiorgitiko, xinomavro and mavrodafni) were used and their astringency and bitterness was assessed by a trained panel. In addition, their astringency was estimated chemically employing the ovalbumin precipitation method. Their polyphenolic composition was also determined by High Performance Liquid Chromatography (HPLC). The sensory data showed that mandilaria was the most astringent variety whereas agiorgitiko was the least. Statistical analysis of the results indicated that the chemical data obtained for astringency significantly correlated with the sensory determinations. In addition, significant correlations were obtained between the sensory data and the wine polyphenolic composition.	en
heal.publisher	Elsevier Ltd	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true