Identification of the major drivers of 'phenolic' taste in ... - GWRDC

Chapter 3
Chapter 7
Chapter 8-2010 wines
Chapter 8 – 2011 wines
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines
128
Table B-3: List of sensory attributes and their definitions
Attribute Definition
Astringency The drying and mouth puckering sensation.
Viscosity The perception of body, weight or thickness of the wine in the mouth.
Hotness The level of hotness or warmth in the mouth after expectorating.
Bitter The intensity of bitter taste.
Acid Aftertaste The persistence of acidity after expectorating.
Attribute Definition
Astringency The drying and mouth puckering sensation in the mouth or after expectorating includes
furry, chalky, grippy.
Viscosity The body, weight or thickness of the wine in the mouth.
Hotness The level of warmth or heat.
Bitter The bitter taste and or after taste.
Oiliness The feeling of oil in the mouth, mouth coating, a lingering oily feel.
Acid Aftertaste The acid/sourness tasted after expectorating.
Acid The sour/ acid taste, tangy, tart, the taste of lemon.
Metallic The metallic taste, spoon in the mouth, steely taste.
Prickly The prickly sensation on the tongue and after expectorating.
Hotness Aftertaste The warmth or heat after expectorating.
Burning Aftertaste The chilli like burning sensation in the mouth, different from hotness.
Attribute Definition
Astringency The drying and mouth puckering sensation.
Viscosity The perception of body, weight or thickness of the wine in the mouth.
Hotness The level of hotness or warmth perceived after expectorating.
Bitter Aftertaste The persistence of bitterness perceived in the mouth after expectorating.
Acid Aftertaste The persistence of acid perceived in the mouth after expectorating.
Acid Intensity of sour/acid taste. Tangy, tart in mouth.
Attribute Definition
Astringency The drying and mouth puckering sensation. Includes astringent aftertaste and chalky.
Viscosity The perception of the body, weight, thickness of wine in the mouth.
Hotness Hotness or warmth related to ethanol perceived in the mouth & after expectorating.
Metallic The 'tinny' flavour associated with metals and blood.
Bitterness The intensity of bitter taste perceived in the mouth and after expectorating.
Oily Intensity of mouthcoating buttery feel, oiliness on the surface of the mouth, including
lips, both while in the mouth and after expectorating.
Acid Aftertaste Intensity of sour/acid taste after expectorating.
Acid Intensity of sour/acid taste.
Burning aftertaste Chemical burning, sensation of lips, tongue and/or throat associated with peppery olive
oil, chilli or black pepper burn, includes prickly and tingly.