Noble A C
Department of Viticulture and Enology, University of California, Davis 95616.
Physiol Behav. 1994 Dec;56(6):1251-5. doi: 10.1016/0031-9384(94)90373-5.
Bitterness in wine is elicited primarily by flavonoid phenols, which are bitter and astringent, and by ethanol. Monomeric flavonoid phenols are primarily bitter but as the molecular weight increases upon polymerization, astringency increases more rapidly than bitterness. The chiral difference between the two wine flavan-3-ol monomers produces a significant difference in temporal perception of bitterness: (-)-epicatechin is significantly more bitter and had significantly longer duration of bitterness than (+)-catechin. Ethanol enhances bitterness intensity and duration, whereas varying wine pH has little or no effect on perceived bitterness. Whereas PROP status had no significant effect on temporal perception of bitterness or astringency, subjects with low salivary flow rates took longer to reach maximum bitterness and astringency intensity and reported longer persistence of both attributes than high-flow subjects.
葡萄酒中的苦味主要由具有苦味和涩味的类黄酮酚以及乙醇引起。单体类黄酮酚主要产生苦味，但随着聚合作用分子量增加，涩味比苦味增加得更快。两种葡萄酒黄烷 -3-醇单体之间的手性差异在苦味的时间感知上产生了显著差异：（-）-表儿茶素比（+）-儿茶素苦味明显更强，苦味持续时间也明显更长。乙醇会增强苦味强度和持续时间，而葡萄酒pH值的变化对感知到的苦味几乎没有影响。虽然PROP状态对苦味或涩味的时间感知没有显著影响，但唾液流速低的受试者达到最大苦味和涩味强度所需的时间更长，并且报告这两种属性的持续时间比流速高的受试者更长。
