Rinaldi, Alessandra (2013) THE SALIVA PRECIPITATION INDEX (SPI): AN INNOVATIVE ANALYTICAL METHOD TO MEASURE WINE ASTRINGENCY. [Tesi di dottorato]

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Tipologia del documento: Tesi di dottorato
Lingua: English
Titolo: THE SALIVA PRECIPITATION INDEX (SPI): AN INNOVATIVE ANALYTICAL METHOD TO MEASURE WINE ASTRINGENCY
Autori:
AutoreEmail
Rinaldi, Alessandraalessandra.rinaldi@unina.it
Data: 29 Marzo 2013
Numero di pagine: 104
Istituzione: Università degli Studi di Napoli Federico II
Dipartimento: Agraria
Scuola di dottorato: Scienze agrarie e agro-alimentari
Dottorato: Scienze e tecnologie delle produzioni agro-alimentari
Ciclo di dottorato: 25
Coordinatore del Corso di dottorato:
nomeemail
Barbieri, Giancarlobarbieri@cds.unina.it
Tutor:
nomeemail
Moio, Luigimoio@unina.it
Gambuti, Angelitaangelita.gambuti@unina.it
Data: 29 Marzo 2013
Numero di pagine: 104
Parole chiave: astringency, wine, proanthocyanidins, salivary proteins
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Aree tematiche (7° programma Quadro): BIOTECNOLOGIE, PRODOTTI ALIMENTARI E AGRICOLTURA > Produzione sostenibile e gestione delle risorse biologiche della terra, della foresta e dell'ambiente acquatico
Depositato il: 04 Apr 2013 08:25
Ultima modifica: 23 Lug 2014 10:47
URI: http://www.fedoa.unina.it/id/eprint/9249
DOI: 10.6092/UNINA/FEDOA/9249

Abstract

Quality of food is not easy to define since different working definitions can be formulated depending upon who is defining them and the level at which it is measured. One popular definition comes from a USDA Marketing Workshop Report cited by Gould (1977). It reads “the combination of attributes or characteristics of a product that have significance in determining the degree of acceptability of the product to a user”. Introducing the definition of the sensory quality, Galvez and Resurrection (1992) term as: “the acceptance of the perceived characteristics of a product by consumers who are the regular users of the product category or those who comprise the target market”. The way we perceive the characteristics of a food as well as beverage is fundamental not only for its conceptual quality but also for its acceptance. Steenkamp’s (1989) concept of perceived quality attempts to mediate between objective product characteristics and consumer preferences. It stresses that perceived quality may differ from objective quality because individual assessments of quality are personal and situational (Holm & Kildevang, 1996). Since perceived quality is an abstract construct and is of a multi-dimensional nature, the development of mesuration tool is a question of vital importance, for both researchers and practitioners. Astringency is an important sensory characteristic of food and beverages containing polyphenols. This mouthfeel is mainly due to the interactions of polyphenols with salivary proteins, causing complexes formation and their further precipitation, which leads to a reduction of the lubricating properties of saliva. As a consequence, sensations of dryness, hardness, and constriction are felt in the mouth. Wine astringency is generally estimated by tasting, which shows some difficulties in discerning among tastes, is labourious and time-spending and may be restricted to a limited number of samples. A method that is more objective as possible and that takes into account the multiperceptual phenomenon of astringency is the desired goal for many researchers. In addition, the possibility to evaluate the influence of both grape and wine phenolics, as well as factors and enological practices on astringency is a great challenge also for industry to manage wine quality.

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