Mouthfeel of white wines made with and without pomace contact and added anthocyanins
Date
2009
Authors
Oberholster, A.
Francis, I.
Iland, P.
Waters, E.
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Journal article
Citation
Australian Journal of Grape and Wine Research, 2009; 15(1):59-69
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A. Oberholster, I.L. Francis, P.G. Iland and E.J. Waters
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Abstract
Background and Aims: The contribution of anthocyanins or tannin-anthocyanin reaction products to the mouthfeel properties of wines prepared from both red and white fruit with and without pomace contact and anthocyanin addition was investigated. Methods and Results: A trained sensory panel rated mouthfeel and taste attributes in wines after 6 months of bottle storage and phenolic measures were obtained. A white wine made in the same manner to how a red wine is made did not exhibit the same mouthfeel sensory attributes of a red wine: it was lower in viscosity, less particulate in nature and lower in intensity for the astringency descriptors fine emery, dry and grippy. Conclusions: It was found that differences in ratings of mouthfeel attributes could not be related closely to phenolic composition or structure. This study has shown that the presence of anthocyanins during fermentation increases the intensity of astringency attributes. Significance of the Study: Using the mouthfeel wheel, the differences between a white wine made like a red wine and a red wine could be quantified. It was also shown that the presence of anthocyanins in red wine can explain the differences perceived between the mouthfeel properties of a white and a red wine. © 2008 The Australian Wine Research Institute.
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