Scientific research

The interaction between astringency and sweetness was investigated in red wine using time-intensity (T-I) methodology. Maximum intensity and total duration for astringency decreased significantly with increasing sucrose concentration, whereas no sweetness T-I parameter was significantly affected by astringency level. Although no differences in perception of astringency or sweetness were found as a function of PROP (6-n-propylthiouracil) taster status, there was a significant difference in intensity and persistence of astringency as a function of salivary flow status. Low -flow subjects rated astringency higher and recorded longer duration of astringent aftertaste than high -flow subjects, although there was no difference in sweetness responses as a function of salivary flow status.