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

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AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 3.2.2 Tasting Panel The tasting panel comprised of four female and seven male employees of The Australian Wine Research Institute. All tasters had at least three years general wine tasting experience, and all but one had recent experience in rating the intensity of bitterness, astringency and hotness of white wines. 3.2.3 Tasting Conditions 30mL of sample was poured into ISO glasses and tasted at room temperature (22°C ± 1°C) under amber lighting. Three replicates were presented over three tasting sessions, with an entire set of treatments randomly presented to each taster during each session. Perceived astringency, bitterness, hotness and viscosity were rated on a 15 cm partially structured line scale with the word anchors “low” and “high” at 10% and 90% respectively. Assessors were asked to rinse their mouth with water and were required to wait 30 seconds before tasting the following sample. The ballots were served to tasters by the FIZZ v 2.46 sensory data acquisition software (Biosystèmes, Couternon). 3.2.4 Taster Training Taster training comprised two, 45 minute sessions. In the first session, tasters were familiarised with the textural characters of astringency, bitterness, hotness and viscosity. This was achieved by tasting five white wines that had previously been deemed by an experienced wine tasting panel to vary substantially in palate texture. The training wines included the two base wines used in the study, an Australian Pinot Gris, and Italian Vermentino and Greco. The three commercial wines were selected as they were identified by an experienced wine tasting panel as displaying phenolic taste. The second training session involved assessing and discussing wines with added ethanol (+1% v/v), quinine sulfate (15 mg/L), grape seed tannin (200 mg/L) and carboxymethylcellulose (3 g/L). These were used as hotness, bitter, astringent and viscosity standards respectively. 3.2.5 Statistical Analysis A three way ANOVA (Factors: base wine, phenolic source, alcohol) with assessors as a blocking variable was conducted using MINITAB v14. Means separation was determined with Fisher’s Least Significant Difference. 3.3 Results The effects on the taste and texture profiles of a Riesling and a Chardonnay wine at two alcohol levels following the addition of whole phenolics extracted from three commercial wines are shown in Figure Page | 26
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 3-1. There were highly significant effects of adding the whole phenolic extracts on astringency (p=0.002), viscosity (p=0.004) and bitterness (p
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