Correlating Wine Astringency with Physical Measures – Current Knowledge and Future Directions

Rosenkranz A, Marian M, Shah R, Gashi B, Zhang S, Bordeu E, Brossard N (2021)


Publication Language: English

Publication Type: Journal article, Review article

Publication year: 2021

Journal

Book Volume: 296

Pages Range: 1-9

Article Number: 102520

URI: https://www.sciencedirect.com/science/article/pii/S0001868621001615?dgcid=coauthor

DOI: 10.1016/j.cis.2021.102520

Abstract

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.

Authors with CRIS profile

How to cite

APA:

Rosenkranz, A., Marian, M., Shah, R., Gashi, B., Zhang, S., Bordeu, E., & Brossard, N. (2021). Correlating Wine Astringency with Physical Measures – Current Knowledge and Future Directions. Advances in Colloid and Interface Science, 296, 1-9. https://doi.org/10.1016/j.cis.2021.102520

MLA:

Rosenkranz, Andreas, et al. "Correlating Wine Astringency with Physical Measures – Current Knowledge and Future Directions." Advances in Colloid and Interface Science 296 (2021): 1-9.

BibTeX: Download