Sweet/sour balance in champagne wine and dependence on taste/odour interactions

摘要

Effects of sucrose and tartaric acid on the sweetness, sourness and total taste intensity of champagne wine were studied through a full factorial design including 15 samples, varying in sucrose (0g/1-20 5g/l) and tartaric acid (2.50g/1-4.22g/l). Two experiments, involving 10 selected and trained subjects, were performed. Samples and procedures were the same, except that subjects had their nostrils closed with nose-clips in experiment 2. The suppressive effect of sucrose on the sourness of tartaric acid was stronger in experiment 2. The suppressive effect of tartaric acid on the sweetness of sucrose was very low in both experiments. Applying the vector addition model on total taste intensity scores indicated that sucrose and tartaric acid partially suppressed each other in both experiments. Sweetness contributed to a greater extent in the judgement of total taste intensity, particularaly in the nose-clip condition.