AustralieFrV1, Main, Exploration, bibRecord, 00AA37

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Identifieur interne : 00AA37 ( Main/Exploration ); précédent : 00AA36; suivant : 00AA38

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Auteurs : Stéphane Vidal [Australie] ; Leigh Francis [Australie] ; Pascale Williams [France] ; Mariola Kwiatkowski [Australie] ; Richard Gawel [Australie] ; Véronique Cheynier [France] ; Elizabeth Waters [Australie]

Source :

Food chemistry [ 0308-8146 ] ; 2004.

RBID : Pascal:04-0373181

Descripteurs français

Pascal (Inist)
- Propriété, Polyoside, Anthocyane, Vin, Raisin, Arabinogalactane, Protéine, Analyse sensorielle, Flavonoïde, Proanthocyanidine.
Wicri :
- topic : Vin, Raisin.

English descriptors

KwdEn :
- Anthocyanin, Arabinogalactan, Flavonoid, Grape, Polysaccharide, Proanthocyanidin, Properties, Protein, Sensory analysis, Wine.

Abstract

Two fractions containing the major polysaccharides present in wine were isolated, one comprising a mixture of neutral polysaccharides, mannoproteins and arabinogalactan-proteins, and the other containing the acidic polysaccharide, rhamnogalacturonan II A grape anthocyanin fraction was also prepared. A trained sensory panel, using formal sensory descriptive analysis methods to rate the intensity of mouthfeel attributes while the samples were held in the mouth and after expectoration, individually assessed the fractions, dissolved in a model wine at levels commonly encountered in red wines. Both polysaccharide fractions significantly increased the 'fullness' sensation above that of the base wine. The rhamnogalacturonan II fraction significantly decreased the attribute ratings associated with the astringency of the model wine whereas the neutral wine polysaccharide fraction had less affect on reducing the ratings for these attributes. The anthocyanin fraction tended to increase 'fullness' although the effect was not great enough to be statistically significant. Unlike the polysaccharides, this fraction also increased perceived astringency but this effect could be due to the presence of some derived tannins in the sample.

Affiliations:

Links toward previous steps (curation, corpus...)

to stream PascalFrancis, to step Corpus: 004E20
to stream PascalFrancis, to step Curation: 001294
to stream PascalFrancis, to step Checkpoint: 004882
to stream Main, to step Merge: 00B709
to stream Main, to step Curation: 00AA37

Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anthocyanin</term>
<term>Arabinogalactan</term>
<term>Flavonoid</term>
<term>Grape</term>
<term>Polysaccharide</term>
<term>Proanthocyanidin</term>
<term>Properties</term>
<term>Protein</term>
<term>Sensory analysis</term>
<term>Wine</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Propriété</term>
<term>Polyoside</term>
<term>Anthocyane</term>
<term>Vin</term>
<term>Raisin</term>
<term>Arabinogalactane</term>
<term>Protéine</term>
<term>Analyse sensorielle</term>
<term>Flavonoïde</term>
<term>Proanthocyanidine</term>
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<front><div type="abstract" xml:lang="en">Two fractions containing the major polysaccharides present in wine were isolated, one comprising a mixture of neutral polysaccharides, mannoproteins and arabinogalactan-proteins, and the other containing the acidic polysaccharide, rhamnogalacturonan II A grape anthocyanin fraction was also prepared. A trained sensory panel, using formal sensory descriptive analysis methods to rate the intensity of mouthfeel attributes while the samples were held in the mouth and after expectoration, individually assessed the fractions, dissolved in a model wine at levels commonly encountered in red wines. Both polysaccharide fractions significantly increased the 'fullness' sensation above that of the base wine. The rhamnogalacturonan II fraction significantly decreased the attribute ratings associated with the astringency of the model wine whereas the neutral wine polysaccharide fraction had less affect on reducing the ratings for these attributes. The anthocyanin fraction tended to increase 'fullness' although the effect was not great enough to be statistically significant. Unlike the polysaccharides, this fraction also increased perceived astringency but this effect could be due to the presence of some derived tannins in the sample.</div>
</front>
</TEI>
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<tree><country name="Australie"><noRegion><name sortKey="Vidal, Stephane" sort="Vidal, Stephane" uniqKey="Vidal S" first="Stéphane" last="Vidal">Stéphane Vidal</name>
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<name sortKey="Waters, Elizabeth" sort="Waters, Elizabeth" uniqKey="Waters E" first="Elizabeth" last="Waters">Elizabeth Waters</name>
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The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri