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Sensory analysis of bitterness in apple wine
Author(s) -
ROOZEN J. P.,
VAN BUREN J. P.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00874.x
Subject(s) - sweetness , wine , food science , taste , sensory analysis , fruit wine , sensory system , chemistry , fermentation , psychology , brewing , cognitive psychology
Summary A dilution test determining the occurrence of basic tastes in apple wine and hard cider showed sourness, sweetness and bitterness to be present. For selection of assessors a bitterness standard was defined as a taste difference between two apple wines. Ranking and paired comparison tests were used for analysis of bitterness levels. Additions to the fermentations improving the growing conditions for the yeast decreased the bitterness of the apple wine.