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 Page | 2 Identification of the major drivers of ‘phenolic’ taste in white wines Table of Contents i Abstract ........................................................................................................................................ 5 ii Executive Summary ......................................................................................................................... 6 iii Background ..................................................................................................................................... 9 1 General Introduction ...................................................................................................... 10 1.1 Classes of Phenolics in White Wine ................................................................................. 10 1.1.1 Hydroxycinnamates ....................................................................................................... 11 1.1.2 Flavonols ....................................................................................................................... 13 1.1.3 Flavanols ....................................................................................................................... 13 1.1.4 Flavanonols (dihydroxyflavonols) ................................................................................. 13 1.1.5 Tyrosol........................................................................................................................... 14 1.2 Sensory Impact ................................................................................................................. 14 1.2.1 Hydroxycinnamates ....................................................................................................... 14 1.2.2 Flavonols ....................................................................................................................... 15 1.2.3 Flavanols ....................................................................................................................... 16 1.2.4 Tyrosol........................................................................................................................... 16 1.3 Matrix Effects ................................................................................................................... 16 1.4 Winemaking ...................................................................................................................... 17 1.5 Conclusion ........................................................................................................................ 19 2 Does Phenolic Concentration Influence ‘Phenolic Taste’ in White Wine? ................ 20 2.1 Introduction ....................................................................................................................... 20 2.2 Methods ............................................................................................................................20 2.2.1 Grape Source, Juice Preparation and Fermentation ....................................................... 20 2.2.2 Treatments ..................................................................................................................... 21 2.2.3 Tasting Conditions and Experimental Design ............................................................... 21 2.2.4 Tasting Panel ................................................................................................................. 22 2.2.5 Tasting Methodology .................................................................................................... 22 2.2.6 Statistical Analysis ........................................................................................................ 22 2.3 Results and Discussion ..................................................................................................... 22 3 Do Different Phenolic Profiles Affect the Taste Profiles of White Wines? ................ 25 3.1 Introduction ....................................................................................................................... 25 3.2 Methods ............................................................................................................................25 3.2.1 Sample Preparation ........................................................................................................ 25 3.2.2 Tasting Panel ................................................................................................................. 26 3.2.3 Tasting Conditions ........................................................................................................ 26 3.2.4 Taster Training .............................................................................................................. 26 3.2.5 Statistical Analysis ........................................................................................................ 26 3.3 Results................................................................................................................................26
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 4 The Role of Phenolics in White Wine Style: Winemaker Perception of Quality, and Consumer Acceptance of Commercial White Wines .............................................. 30 4.1 Introduction ....................................................................................................................... 30 4.2 Background ....................................................................................................................... 30 4.2.1 Study 1: Effect on ‘Pinot G’ Style ................................................................................. 30 4.2.2 Study 2: Effect on Riesling Style and Perceived Quality .............................................. 31 4.2.3 Study 3: Effect on Perceived Quality and Consumer Acceptance of Commercial Dry White Wines .................................................................................................................. 31 4.3 Methods ............................................................................................................................31 4.3.1 Study 1: Effect on ‘Pinot G’ Style ................................................................................. 31 4.3.2 Study 2: Effect on Riesling Style and Perceived Quality .............................................. 32 4.3.3 Study 3: Effect on Perceived Quality and Consumer Acceptance of Commercial Dry White Wines .................................................................................................................. 33 4.4 Results and Discussion ..................................................................................................... 34 4.4.1 Study 1: Effect on ‘Pinot G’ Style ................................................................................. 34 4.4.2 Study 2: Effect on Riesling Style and Perceived Quality .............................................. 36 4.4.3 Study 3: Effect of Phenolics on Perceived Quality by Winemakers and Consumer Acceptance of Commercial Dry White Wines .............................................................. 36 5 The Effect of pH and Alcohol on the ‘Phenolic Taste’ in White Wine ...................... 39 5.1 Introduction ....................................................................................................................... 39 5.2 Methods ............................................................................................................................39 5.2.1 Tasting Panel ................................................................................................................. 39 5.2.2 Taster Training .............................................................................................................. 39 5.2.3 Formal Assessment ........................................................................................................ 40 5.2.4 Statistical Analysis ........................................................................................................ 41 5.3 Results and Discussion ..................................................................................................... 41 6 Sensory Impact of Fractions Taken from Three Commercial White Wines ............. 46 6.1 Introduction ....................................................................................................................... 46 6.2 Methods ............................................................................................................................46 6.2.1 Fractionation .................................................................................................................. 46 6.2.2 Tasting Panel ................................................................................................................. 47 6.2.3 Taster Training .............................................................................................................. 47 6.2.4 Formal Assessment ........................................................................................................ 47 6.2.5 Analysis of Fractions ..................................................................................................... 48 6.2.6 Statistical Analysis ........................................................................................................ 48 6.3 Results and Discussion ..................................................................................................... 48 6.3.1 Fraction Composition .................................................................................................... 48 6.3.2 Modelling Taste and Textures on Absorbance Measures at 280, 320 and 370 nm ....... 53 7 The Effect of Caftaric Acid and Grape Reaction Product on the Sensory Character of Model Wine ............................................................................................................ 55 7.1 Introduction ....................................................................................................................... 55 7.2 Methods ............................................................................................................................55 7.2.1 Isolation of Caftaric Acid and GRP for Sensory Analysis ............................................ 55 7.2.2 Preparation of Sensory Samples .................................................................................... 56 7.2.3 Sensory Assessment ...................................................................................................... 56 7.2.4 Formal Assessment ........................................................................................................ 57 7.2.5 Statistical Analysis ........................................................................................................ 57 7.3 Results and Discussion ..................................................................................................... 58 7.3.1 Sensory Outcomes ......................................................................................................... 59 Page | 3
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