Résumé
Astringency is a long lasting sensation that is perceived increasingly intense upon repeated ingestion to astringent foods or beverages. The use of a pectin rinse (1 g/L) between successive sips has been shown to reduce this carry-over effect in evaluation of red wine astringency by time-intensity methodology. The effectiveness of this protocol for improving the performance of the sensory panel for acidity, bitterness and astringency assessment in descriptive analysis of a red wine was evaluated