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 Figure 3-1: Mean attribute intensities of phenolic fractions and alcohol added to (a) Riesling and (b) Chardonnay base wine. Page | 28 6.0 5.0 4.0 3.0 2.0 1.0 0.0 6.0 5.0 4.0 3.0 2.0 1.0 0.0 (a) Riesling Astringent Viscosity Bitter Hotness (b) Chardonnay 0% none 0% +Fiano 0% +Gewurz 0% +Viognier 0% +Viognier +1%EtOH none +1%EtOH +Fiano +1%EtOH +Gewurz +1%EtOH +Viognier Astringent Viscosity Bitter Hotness 0% none 0% +Fiano 0% +Gewurz 0% +Viognier 0% +Viognier +1%EtOH none +1%EtOH +Fiano +1%EtOH +Gewurz +1%EtOH +Viognier
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines Figure 3-2: HPLC traces of whole phenolic fractions from 3 wines recorded at 280 nm and 320 nm (in water). Page | 29
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Identification of the major drivers of 'phenolic' taste in ... - GWRDC

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