Abstract A range of structurally defined apple and grape proanthocyanidins was isolated in sufficient amount to carry out a formal sensory descriptive analysis study. Purified proanthocyanidin fractions differed chain length, degree galloylation epigallocatechin content. Astringency attributes the preparations model wine medium were rated while held mouth after expectoration. The polymerization appeared be variable that discriminated among greatest extent. It affected both overall...

A hierarchically structured vocabulary of mouth-feel sensations elicited by red wines has been produced. Represented as a wheel, this should assist tasters in their interpretation and use terminology relating to 'in mouth' produced wines. These terms definitions were generated consulting the opinions experienced wine following exposure an extensive range commercial Logical relationships among derived formulated analysis 'sorting data' provided combined group winemakers wine-tasters.

The effect of ethanol and glycerol concentration on the body, sweetness, acidity, aroma flavour intensity, perceived viscosity hotness three Riesling wines was assessed. contents were adjusted by addition to give realistic levels (5.2, 7.2, 10.2 g/L 11.6, 12.6 13.6 v/v ethanol). nine treatment combinations (3 × 3 ethanol) rated above attributes a panel trained tasters. Increased alcohol resulted in increased all wines, higher body two wines. increasing content less consistent with only one...

ABSTRACT A comparison was made between a highly experienced and formally trained group of wine tasters in their ability to effectively communicate about wine. The match description used assess the description's communicative value. Both groups matched three Chardonnay wines peer generated descriptions. untrained also consensus descriptions produced by enologists. were able well above that expected chance with performance being better this regard. best matching attained expert Descriptions...

Background and Aims: The aim of this study was to assess the ability experienced wine tasters consistently assign quality scores both red white wines. Methods Results: Wine were collected over a 15-year period from 571 tasters. Consistency measured by correlating given duplicate presentations wines, calculating pooled variation in repeat assessing their allocate same category. Although majority showed statistically significant consistency, individual abilities varied considerably and,...

The effect of geographical origin and place seasoning coopering oakwood on the concentration 20 compounds extracted into, or formed in, Chardonnay, Cabernet Sauvignon model wines during barrel maturation is described. oak from which barrels were fabricated was sourced Vosges Limousin regions Tronçais forest in France, Ohio USA, seasoned either Australia, France USA. Wines matured contained highest concentrations cis trans-oak lactone eugenol. imparted lower levels cis-oak eugenol to than did...

The relationships between the levels of polyphenols, acidity, and red pigments in Shiraz wines their perceived textural profiles as quantified by a trained sensory descriptive analysis panel were explored. A "chamois-like" feeling when wine was held mouth appeared to be related an absence polyphenols. in-mouth "chalk-like" texture strongly associated with anthocyanin concentration negatively alcohol level acidity. astringent subqualities "velvet-like" "emery-like" roughing mostly polyphenol...

Correlations were explored between the composition and aroma properties of a Chardonnay Cabernet Sauvignon wine, each matured in 24 new oak barrels over 55 93 weeks respectively. The concentration volatile components derived during maturation had previously been measured for these wines using gas-chromatography/mass spectrometry aromas profiled descriptive analysis techniques, with intensities being ranked rather than rated. A number significant logical correlations observed conditions under...

The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact with skins. influence extraction on mouthfeel taste their relationship composition were determined. type interaction skins affected both total phenolic concentration composition. Wine pH strongly influenced perceived viscosity, astringency/drying, acidity. Despite a 5-fold variation in phenolics among wines, differences bitter small. Perceived viscosity was...

Background and Aims Mouthfeel attributes of white wine contribute to its style therefore the context in which it is most appropriately consumed. The effect polysaccharides on mouthfeel their interaction with pH, ethanol phenolic substances was determined. Methods Results White polysaccharide fractions, defined by molecular mass composition, were added either or model variable pH concentration alcohol assess taste mouthfeel. A higher reduced perceived palate hotness. independent substances....

The individual enantiomers of γ-octalactone (1), γ-nonalactone (2), γ-decalactone (3) and γ-dodecalactone (4) have been synthesized. (R) series was prepared from l-glutamic acid by a strategy involving deamination reduction to (S)-5-oxo-2-tetrahydrofurancarboxaldehyde (S)-7. different length side chains were introduced Wittig reactions, varying in the choice phosphorane used. Hydrogenation then gave final γ-lactones 1−4. (S) an analogous fashion beginning with d-glutamic acid. Aroma...

Background and Aims Still wine contains a significant but sub-saturated concentration of carbon dioxide (CO2) that remains following alcoholic fermentation. The CO2 can be adjusted by winemaking practices may influence sensory properties. This study set out to define for the first time effect level dissolved (DCO2) on taste, overall aroma, flavour mouthfeel attributes still white red wine. Methods Results DCO2 two wines was represent range encountered in their respective types. Ethanol both...

The in-mouth perception of textures white wine arising from the interactions among phenolics, pH, and alcohol level was evaluated. Phenolics were extracted wines added back to that adjusted different pH ethanol concentrations within realistic ranges. Adding phenolics a at 3.3 significantly increased its astringency, but same addition did not contribute higher astringency elicited by when 3.0. Higher generally bitterness viscosity, effect depended on source phenolics. Wines with perceived be...

In situ absorbance of visible light by white wine in bottles was determined with a modified spectrophotometer. A linear correlation obtained between at 420 nm (A420) measured cuvette (10 mm pathlength) and that same 750 mL Flint bottle (colourless transparent glass). addition, 5 types coloured bottles, Emerald Green, Classic French Georgia Green Cobalt Blue, also yielded strong correlations. A420 Antique or Amber glass could not be directly due to wavelength the glass. However, established...

Background and Aims Caftaric acid Grape Reaction Product (GRP) are abundant phenolic substances in white wine. Reports of their sensory effects confined to individual threshold assessments anecdotal evaluation contribution mouthfeel. This study profiles the taste texture mixtures caftaric GRP when presented at concentrations typical Methods Results Mixtures GRP, isolated from wine by countercurrent chromatography, were added a model using 3 × full factorial design, profiled trained...

The effect of running off 10% and 20% juice from two Syrah musts prior to fermentation on the resultant wine sensory properties composition was investigated. concentration total anthocyanins, phenolics glycosyl-glucose increased that glycerol decreased with run-off, though strength effects dependent source fruit which wines were made. Declines in concentrations pressing 6 months age occurred. rate decline but independent degree run-off. Formal evaluation showed run-off enhanced perceived...

The effect of glycerol on the perceived viscosity dry white wines was investigated using direct paired comparison sensory methods. Before tasters assessed for viscosity, natural sweetness needed to first be masked. This achieved two novel methods—prior oral exposure anti-sweetness agent Gymnema sylvestre, and by equalisation a non-viscous high potency artificial sweetener. After masking its sweetness, addition 6 g/L did not increase wine suggesting that does play role in perception...

The degree of bitterness and pungency a virgin olive oil largely defines its style, therefore how it is most appropriately used by consumers. In order to assess Australian producers interpret the style their oils, 920 oils were classified as either being mild, medium or robust in style. Although general, classifications associated with oils’ total phenol concentration, significant variability concentration within each category was observed. perceived styles subset these further assessed...