摘要 : Astringency is a key sensory property of red wine and is associated with polyphenolic compounds. The ability to estimate the astringency of different phenolic compounds could help to optimise winemaking conditions and wine accepta... 展开 Astringency is a key sensory property of red wine and is associated with polyphenolic compounds. The ability to estimate the astringency of different phenolic compounds could help to optimise winemaking conditions and wine acceptability. There are chemical analytical techniques to measure astringency (based on haze formation) and it would be helpful if these could be correlated with sensory results. This report describes screening techniques based on measurement of subject saliva flow rate and haze development capacity to identify/select sensory panellists with similar response characteristics to astringency. These sensory panellists could be trained to recognise increasing concentrations of polyphenolic compounds and the sensory results agreed closely with those obtained by chemical turbidity measurements of astringency. The results suggests that it should be possible to use either chemical or sensory tests to investigate the effects of composition and processing on wine astringency. 收起