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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.

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The Australian Wine Research Institute, P.O. Box 197, Glen Osmond 5064, Australia.


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.

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