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Related Experiment Video

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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

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Dynamic characterization of wine astringency profiles using modified progressive profiling.

Wenyu Kang¹, Jun Niimi¹, Richard A Muhlack¹

¹School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.

Food Research International (Ottawa, Ont.)

|April 20, 2019

Summary

This summary is machine-generated.

Understanding wine astringency is key for quality. This study used modified progressive profiling to quantify dynamic astringent sub-qualities in red wines and rosés, revealing varied sensory profiles.

Keywords:

Astringent sub-quality Mouthfeel Progressive profiling Temporal profiling Texture Wine tannin

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Area of Science:

Oenology
Sensory Science
Food Chemistry

Background:

Wine astringency, a critical mouthfeel attribute, significantly impacts consumer acceptance and perceived quality.
The temporal perception of astringency involves distinct textural sub-qualities, yet quantitative data on these is limited.
Understanding dynamic astringency profiles is essential for wine production and quality control.

Purpose of the Study:

To characterize the dynamic astringency profiles of Australian red wines and rosés.
To quantify specific astringent sub-qualities (pucker, mouth coat, dry, grippy, adhesive, graininess) over time.
To establish correlations between sensory attributes and wine chemical composition.

Main Methods:

Utilized modified progressive profiling with a trained sensory panel (n=8) to evaluate 13 red wines and 2 rosés.
Assessed seven attributes, including overall astringent intensity and six sub-qualities, at six distinct time intervals.
Determined wine composition and phenolic profiles, correlating them with sensory data.

Main Results:

Astringent sub-qualities correlated with overall intensity, but their temporal progression and profiles varied significantly between wines.
Wine discrimination at different time points was attribute-dependent, with varying importance of sub-qualities.
Established correlations between specific mouthfeel attributes and chemical measures.

Conclusions:

Modified progressive profiling effectively captures quantitative data on dynamic wine astringency sub-qualities.
The study provides a valuable tool for detailed sensory evaluation of wine mouthfeel.
Findings contribute to a deeper understanding of wine astringency and its relationship with chemical composition.