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

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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.
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines Table B-4: Standards used to Illustrate Sensory Attributes (unless specified otherwise in the text) 129 Attribute Standards Presented Sour 1 g/L tartaric acid in RO water Metallic 0.016 g/L FeSO4 in RO water Bitter 0.015 g/L quinine sulfate Astringent (1) 0.5 g/L aluminium potassium sulfate Astringent (2) Green banana – 2 cm cubes Viscosity 3 g/L carboxymethyl cellulose in RO water Hotness 20% ethanol in RO water Burning (1) Extra virgin olive oil Burning (2) Rocket leaves Spritz Sparkling mineral water
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Identification of the major drivers of 'phenolic' taste in ... - GWRDC

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