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A NEW MODEL FOR PREDICTING WINE ASTRINGENCY

Monteleone E., Condelli N., Dinella C., Bertucci M., 2003. Industria delle bevande, XXIII, Giugno.

A new model (AMI – Astringency Mucin Index) for the prediction of wine astringency was developed by the authors. The model is based on the relationship between the intensity of perceived astringency of oenological tannin solution and their reactivity with salivary proteins such as mucin. The predictive index of astringency intensity was defined on the basis of the increasing turbidity of alcoholic solutions containing known amount of tannin (eight concentrations) and mucin. The astringency of solutions was firstly predicted by the model then validated by a panel of thirty trained subjects used for sensorial evaluation of such solutions. Results pointed out that intensity of reaction between the tannin solutions and mucin fits the results obtained by the panel. The predictive capacity of AMI was finally compared with those of gelatin and BSA indexes. Authors suggest that AMI index allows to predict astringency intensity and can represent a valid instrument applicable to oenological industry. (We suggest you to read the entire article. Original title: Predizione dell’astringenza dei vini: costruzione e validazione del modello)

Published on 08/04/2004
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