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

AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines
distinguish the light from the heavy pressings wines, but this could be explained by them having
similar amounts of total phenolics based on their A280.
Juice fining using a gelatine fining agent at a medium and high rate did not affect the phenolic taste of
the wines compared with a heavy pressings control. However, the fining agents as applied under the
conditions of this study also did not affect either A280 or A320 suggesting that they were ineffective in
fining total phenolics or total hydroxycinnamic acids from these wines. Others have also shown that
gelatine fining of white juices is ineffective in reducing total phenolics in white wine. Adding 100
mg/L of gelatine to commercially produced Paradella juices did not influence the total phenolics of the
finished wine (Puig-Deu et al. 1996), nor did adding 300 mg/L of gelatine to V. rotundifolia juices
(Sims et al. 1995). Gelatine fining at a high rate of 500 mg/L did not reduced either total phenolics,
non-flavonoids or flavonoids in various V. vinifera juices (Cosme et al. 2008). However, they showed
that most small MW flavanols were reduced particularly when gelatine with a low molecular weight
distribution was used.
In conclusion, the results of this trial indicate that differences in ‘phenolic taste’ amongst wines made
using conventional white wine making practices can be distinguished, at least by highly experienced
wine assessors.
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