Correlating wine astringency with physical measures – Current knowledge and future directions

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dc.contributor.authorRosenkranz A.
dc.contributor.authorMarian M.
dc.contributor.authorShah R.
dc.contributor.authorGashi B.
dc.contributor.authorZhang S.
dc.contributor.authorBordeu E.
dc.contributor.authorBrossard N.
dc.date.accessioned2024-01-10T14:23:32Z
dc.date.available2024-01-10T14:23:32Z
dc.date.issued2021
dc.description.abstract© 2021 Elsevier B.V.Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.
dc.description.funderANID
dc.description.funderANID-CONICYT
dc.description.funderFriedrich-Alexander-University Erlangen-Nuremberg
dc.description.funderNational Agency of Research and Development
dc.description.funderScientific and Technological Development Promotion Fund
dc.description.funderFondecyt
dc.description.funderUniversity of Chile
dc.description.funderFondef
dc.fechaingreso.objetodigital21-03-2024
dc.fuente.origenScopus
dc.identifier.doi10.1016/j.cis.2021.102520
dc.identifier.issn00018686
dc.identifier.scopusidSCOPUS_ID:85114131954
dc.identifier.urihttps://doi.org/10.1016/j.cis.2021.102520
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80108
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Bordeu Schwarze, Edmundo; 0000-0002-7655-7775; 99414
dc.issue.numero102520
dc.language.isoen
dc.nota.accesocontenido parcial
dc.publisherElsevier B.V.
dc.revistaAdvances in Colloid and Interface Science
dc.rightsacceso restringido
dc.subjectOral lubrication
dc.subjectPerception-COF correlation
dc.subjectTannin-protein interaction
dc.subjectTribology testing
dc.subjectWine astringency
dc.titleCorrelating wine astringency with physical measures – Current knowledge and future directions
dc.typeartículo de revisión
dc.volumen296
sipa.codpersvinculados99414
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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