Contribution of Lipids to Taste and Mouthfeel Perception in a Model Wine Solution

Abstract

Lipids are known to have significant effects on the sensory perception of food, potentially impacting the sensory perception of wine. We aimed to examine the roles of lipids in wine taste and mouthfeel perception as these aspects are important to consumer acceptance, consumer preference, and wine quality. Different classes of food grade lipids, triglycerides, mono- and diglycerides, and phospholipids, were added at concentrations of 0.1% (w/v) to a model wine solution that consisted of deionized water, 12% ethanol, and 4 g/L tartaric acid (pH 3.5). A triangle test showed a significant difference in taste and mouthfeel perception between the model wine and the model wine with added phospholipids. As determined by descriptive analysis, there was a significant difference in viscosity when testing the model wine and the model wine with added phospholipids (p = 0.01). The results of this study provide important information for further research into contributions of specific wine lipids that alter the taste and mouthfeel attributes of wine.

Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine

“…The glucose and fructose content were not changed among wine treatments. The insignificant changes in viscosity perception is aligned with previous sensory work [7]. When low levels of lipids are present, phospholipids appear to be a factor driving viscosity perception.…”

“…One of the difficulties of working in a wine system is that it is difficult to isolate the exact impact of lipids to wine mouthfeel. Working with a simpler model and adding different wine components may be a way to isolate any sensory changes specifically imparted by lipids, such as those conducted in Phan et Siebert [7].…”

“…Studies of wine chemical contributions in mouthfeel perception have mainly focused on major constituents, such as phenolics, polysaccharides, proteins, ethanol, sugar, and acids [1][2][3][4][5]. However, there are other compositional elements that may influence perception of wine mouthfeel and taste [6,7]. Altering wine mouthfeel and taste qualities during winemaking processes may result in positive outcomes in consumers' acceptance and preference of wines [4,8].…”

“…There are two main sources of wine lipids: grape tissues and yeast cell wall [10]. Previous work has demonstrated lipids contribute to taste and mouthfeel perception in model wine solutions [7]. Consumer perception of viscosity was shown to increase significantly when a phospholipid product was added to model wines [7].…”

“…Previous work has demonstrated lipids contribute to taste and mouthfeel perception in model wine solutions [7]. Consumer perception of viscosity was shown to increase significantly when a phospholipid product was added to model wines [7]. Real wine matrices are much more complex than model wine solutions and the increased complexity may alter the effects of lipids on taste and mouthfeel.…”