Efficacy of palate cleansers for reduction of astringency carryover during repeated ingestions of red wine

The perception of astringency is an important temporal sensory attribute of red wine. The objective of this study was to determine the most effective palate cleanser to reduce the perception of astringency following six successive ingestions of red wine using computerized time-intensity (TI) methodology. Different methods of TI data analysis were also considered. Four palate cleansers were studied: deionized water, pectin (1 g/L), carboxymethylcellulose (CBMC; 1 g/L) and unsalted crackers. Eighteen panelists applied each palate cleanser and scored the astringency intensity of red wine over three successive ingestions and applied the palate cleanser for a second time. The panelists continued to rate astringency for another three successive ingestions (total of six ingestions). Data were analyzed by analysis of variance, a TI-averaging method and principal components analysis. Upon repeated ingestion, maximum intensity and time at maximum intensity (T-max) were found to increase (P < 0.05) with successive ingestions. Cracker was found to be more effective at decreasing perceived astringency than pectin and CBMC, with water being the least effective (P < 0.05). The identification of appropriate palate cleansers over repeated ingestion is important as it is often under these circumstances that sensory panels or wine tasting situations are conducted.