Wine phenolics: looking for a smooth mouthfeel

doi:10.25177/jfst.1.1.3

Cited by 5 publications

(2 citation statements)

References 25 publications

(33 reference statements)

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“…Wine mouthfeel, a multidimensional oral sensation, is one of the critical attributes to wine quality and consumer acceptance and appreciation. ,, In general, a majority of mouthfeel attributes identified in wine sensory studies are associated with astringency, an important mouthfeel characteristic of red wines. ,, This tactile sensation is explained as the result of the interaction between phenolic compounds and salivary proteins in the mouth . However, there are other terms used to describe desirable mouthfeel characteristics not associated with astringency, including round, full body, smooth, viscous, etc.…”

Section: Introductionmentioning

confidence: 99%

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

Phan

Hoffman

Tomasino

2021

ACS Food Sci. Technol.

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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.

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Section: Introductionmentioning

confidence: 99%

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

Phan

Hoffman

Tomasino

2021

ACS Food Sci. Technol.

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“…Much is known about how taste components, such as acidity, sweetness, savoriness ("umami") and alcohol can work together in coordination or discord on the palate [1][2][3]. In terms of organic acid content in grapes, malic acid and tartaric acid account for up to 90% of all the acids present [4,5] The organic acid composition of the grape can be influenced by environmental factors such as light, irrigation, humidity, and temperature.…”

Section: General Introductionmentioning

confidence: 99%

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Vilela

2017

Fermentation

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Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation) and deacetification (reduction of volatile acidity) of wine in an attempt to better understand their biochemistry and enological features.

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Correlations Between Phenolic Composition and Perceived Astringency of Wines

Choi¹,

Lee²,

Park³

et al. 2020

Applied Sciences

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The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evidence of astringent attributes and perceived astringency. To this end, the concentrations of phenolic compounds, namely, the total phenolic content (TPC), the polymeric tannin content (PTC), the proanthocyanidin content (PAC) and the total anthocyanin content (TAC), in wines made from a variety of grape breeding lines were estimated and their relationships to perceived astringency were evaluated. The TPC and the PTC showed strong positive correlations with perceived astringency. In contrast, the PAC showed a moderate correlation with perceived astringency, which was lower than that shown by the PTC despite their similar phenolic compositions. Unlike the other attributes, the TAC showed a weak correlation with perceived astringency. We concluded that the TPC and the PTC showed good correlations with perceived astringency and could be used as an index for predicting the astringency of wines.

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Wine phenolics: looking for a smooth mouthfeel

Cited by 5 publications

References 25 publications

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

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

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Correlations Between Phenolic Composition and Perceived Astringency of Wines

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