Sensory quality and pleasantness are decisive attributes in food choice. In addition, the preference of young consumers is important in product development and research. In this study the liking of four Trebbiano white wines with selected cations (K+, Na+, Ca2+ and Mg2+) added at various levels was evaluated by 168 students. The addition of cations significantly affected the liking of wines. The results show that untrained young assessors preferred the wine with sodium added, although they could not discriminate among the various dosages. The presence of an optimum K+/Na+ ratio (ca. 26-28) has been postulated.
Effect of salt additions on the sensory evaluation of Trebbiano white wines
Parpinello G. P.Membro del Collaboration Group
;Versari A.
Membro del Collaboration Group
;Galassi S.Membro del Collaboration Group
2001
Abstract
Sensory quality and pleasantness are decisive attributes in food choice. In addition, the preference of young consumers is important in product development and research. In this study the liking of four Trebbiano white wines with selected cations (K+, Na+, Ca2+ and Mg2+) added at various levels was evaluated by 168 students. The addition of cations significantly affected the liking of wines. The results show that untrained young assessors preferred the wine with sodium added, although they could not discriminate among the various dosages. The presence of an optimum K+/Na+ ratio (ca. 26-28) has been postulated.File in questo prodotto:
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