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J Agric Food Chem. 2007 Apr 4;55(7):2683-7. Epub 2007 Mar 10.

Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines.

Author information

1
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond 5064, Australia. richard.gawel@awri.com.au

Abstract

The relationships between the levels of polyphenols, acidity, and red pigments in Shiraz wines and their perceived textural profiles as quantified by a trained sensory descriptive analysis panel were explored. A "chamois-like" feeling when the wine was held in the mouth appeared to be related to an absence of polyphenols. The in-mouth "chalk-like" texture was strongly associated with anthocyanin concentration and was negatively associated with alcohol level and acidity. The astringent subqualities of "velvet-like" and "emery-like" roughing were mostly related to polyphenol levels, but these attributes could not be adequately differentiated by the compositional variables under study. Wines that elicited a "puckery" sensation were characterized by relatively low anthocyanin levels, high acidity, and high pigmented polymer and tannin concentrations. The results of the study suggest that the in-mouth textural properties of Shiraz red wine are associated not only with their tannin composition and concentration but also with their acidity and anthocyanin and alcohol concentrations.

PMID:
17348678
DOI:
10.1021/jf0633950
[Indexed for MEDLINE]

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