Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

No significant effect of aroma, sourness or bitterness was observed for astringent intensity, confirming that in these red wines, cross-modal interactions are not relevant in astringency. Bitter-aroma interactions were demonstrated for animal aroma just for less-experienced consumers (novices) attributed to a hedonic synergism. Significant decreases in bitterness due to sour vector were observed regardless consumer expertise. This could be explained in terms of interactions at both cognitive and receptor level.