Journal of Food, Agriculture and Environment

Vol 6, Issue 3&4,2008
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effects of polyphenolic composition on sensory perception of Croatian red wine Babić 


Irena Budić-Leto 1*, Goran Zdunić 1, Jasenka Gajdoš Kljusurić 2, Ivan Pezo 1, Ivana Alpeza 3, Tomislav Lovrić 2

Recieved Date: 2008-05-28, Accepted Date: 2008-09-08


The aim of this study was to establish the relationship between the large groups of polyphenols (total phenols, total anthocyanins, low molecular weight proanthocyanidins as well as high molecular weight proanthocyanidins) and sensory perception of native Croatian red wine Babić. Sensory evaluation of four types of wines produced at different pomace contact times and temperatures was conducted by 11 panellists who rated the intensity of astringency, bitterness and overall sensory impression of each wine. Complex observations of sensory and analytical values (using principal component analysis, PCA) indicate the acceptability of the wine. In order to compare the obtained results, chemometric methods, particularly principal component analysis (PCA), were conducted for sensory evaluation of the data and identification of wine. Analysis of the score plot of the PCA for the monitored values showed that over 85% of the total variance in the data can be described by PC 1 and PC 2. Results of this study demonstrate a strong correlation between the concentration of polyphenols and the sensory attributes. Decreasing maceration temperature leads to the best perception of astringency and overall impression in younger wines. Prolongation of pomace contact time resulted in the best attributes of astringency, bitterness and overall impression in aged wines.


Sensory analysis, polyphenols, red wine, maceration, Babić, PCA

Journal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 3&4
Category: Food and Health
Pages: 138-142

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :