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

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All Wines Chardonnay Riesling Viognier AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 138 Table B-11:Correlation coefficients of sensory parameters for 2011 wines Burning Bitter Metallic AcidAT Acidity Astringent Fruit Sweet Viscous Oily AT Hot 0.71 0.36 0.16 0.01 0.06 0.31 0.1 0.04 0.17 0.04 Burning - 0.42 0.13 0.24 0.17 0.07 0.08 0.12 0.32 0.36 Bitter - 0.35 0.06 0.01 0.23 0.51 0.31 0.09 0.2 Metallic - 0.02 0.04 0.08 0.36 0.34 0.02 0.07 Acid AT - 0.88 0.29 0.35 0.56 0.43 0.51 Acidity - 0.23 0.33 0.54 0.43 0.52 Astringent - 0.2 0.26 0.26 0.13 Fruit - 0.79 0.49 0.31 Sweet - 0.55 0.38 Viscous - 0.64 Burning Bitter Metallic AcidAT Acidity Astringent Fruit Sweet Viscous Oily AT Hot 0.06 0.06 0.23 0.02 0.22 0.53 0.14 0.27 0.39 0.46 Burning - 0.17 0.17 0.16 0.37 0.17 0.24 0.18 0.19 0.29 Bitter - 0.05 0.04 0.09 0.12 0.5 0.42 0.37 0.15 Metallic - 0.11 0.02 0.28 0.56 0.55 0.07 0.17 Acid AT - 0.45 0.14 0.17 0.23 0.19 0.01 Acidity - 0.29 0.18 0.2 0.01 0.1 Astringent - 0.25 0.33 0.2 0.06 Fruit - 0.81 0.6 0.13 Sweet - 0.44 0.05 Viscous - 0.65 Burning Bitter Metallic AcidAT Acidity Astringent Fruit Sweet Viscous Oily AT Hot 0.72 0.16 0.25 0.24 0.05 0.28 0.35 0.35 0.22 0.09 Burning - 0.16 0.37 0.27 0.06 0.17 0.48 0.37 0.12 0.07 Bitter - 0.06 0.02 0.37 0.34 0.03 0.04 0.37 0.01 Metallic - 0.41 0.14 0.46 0.06 0.27 0.11 0.53 Acid AT - 0.52 0.27 0.75 0.8 0.38 0.3 Acidity - 0.08 0.59 0.68 0.29 0.34 Astringent - 0.01 0.22 0.37 0.09 Fruit - 0.78 0.57 0.47 Sweet - 0.55 0.49 Viscous - 0.33 Burning Bitter Metallic AcidAT Acidity Astringent Fruit Sweet Viscous Oily AT Hot 0.51 0.41 0.05 0.28 0.6 0.33 0.29 0.33 0.07 0.23 Burning - 0.08 0.32 0.09 0.28 0.18 0.03 0.2 0.28 0.5 Bitter - 0.6 0.46 0.44 0.66 0.78 0.69 0.27 0.04 Metallic - 0.22 0.14 0.23 0.46 0.41 0.21 0.08 Acid AT - 0.81 0.55 0.36 0.57 0.07 0.05 Acidity - 0.45 0.23 0.4 0.17 0.1 Astringent - 0.6 0.82 0.23 0.12 Fruit - 0.82 0.57 0.28 Sweet - 0.42 0.05 Viscous - 0.51
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines B.5 Project Staff 139 Name Position Agency Elizabeth Waters Research Manager AWRI Paul Smith Research Manager AWRI Yoji Hayasaka Manager – Mass Spectrometry AWRI Richard Gawel Research Scientist AWRI Martin Day Research Scientist AWRI Steve Van Sluyter Post Doctoral Research Fellow AWRI Alex Schulkin Scientist AWRI Patrick Dimanin Scientist AWRI David Jeffrey Senior Research Scientist AWRI Mango Parker Scientist AWRI Leigh Francis Research Manager AWRI Belinda Bramley Sensory Analyst AWRI Kate Lattey R & D Manager PRP Inca Pearce R & D Manager PRP Leon Deans Technical Development Manager PRP Hylton McLean White Wine Maker PRP Jai O’Toole R & D Officer PRP AWRI = The Australian Wine Research Institute; PRP = Pernod-Ricard Pacific
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