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 8 Sensory Characteristics of Different Phenolic Composition Brought About by Variations in Winemaking ........................................................................................ 64 8.1 Introduction ....................................................................................................................... 64 8.2 Methods ............................................................................................................................64 8.2.1 Winemaking .................................................................................................................. 64 8.3 Analytical Methods ........................................................................................................... 69 8.3.1 UV Spectra and Somers Measures (2010 and 2011 wines) ........................................... 69 8.3.2 Phenolic Composition by HPLC (2010 wines only) ..................................................... 69 8.4 Sensory Methods............................................................................................................... 69 8.4.1 Wines from 2010 vintage .............................................................................................. 69 8.4.2 Wines from 2011 vintage .............................................................................................. 70 8.5 Results and Discussion ..................................................................................................... 71 8.5.1 Standard Chemical Analyses ......................................................................................... 71 8.5.2 Phenolic Measures ......................................................................................................... 73 8.5.3 Phenolic Measures (HPLC) – 2010 wines ..................................................................... 78 8.5.4 Effect of Winemaking on ‘Phenolic Tastes’.................................................................. 81 8.5.5 Sensory Properties of the 2010 and 2011 Wines Modelled on Basic Analysis and Absorbance Values ....................................................................................................... 89 8.5.6 Effect of Phenolic Classes on Sensory Properties ......................................................... 91 9 Outcomes, Conclusions and Recommendations ........................................................... 94 A Preparative and Analytical Laboratory Methods ........................................................ 99 A.1 The Rationale Behind Somers Measures .......................................................................... 99 A.2 High speed Counter-current Chromatography ................................................................ 100 A.2.1 Introduction ................................................................................................................. 100 A.2.2 Selection of Solvent System ........................................................................................ 101 A.2.3 Semi-preparative Scale-up........................................................................................... 101 A.2.4 Preparative Scale Up ................................................................................................... 102 A.2.5 Compound Extraction and Purification ....................................................................... 102 A.3 Development of a Separation and Identification Strategy for Phenolic Compounds in White Wine by HPLC-DAD and HPLC-QTOF ........................................................ 103 A.3.1 Introduction ................................................................................................................. 103 A.3.2 Material and Methods .................................................................................................. 103 A.3.3 Results and Discussion ................................................................................................ 104 A.3.4 Conclusion ................................................................................................................... 110 B Administrative Appendices .......................................................................................... 117 B.1 Communication ............................................................................................................... 117 B.2 Intellectual Property ........................................................................................................ 119 B.3 References ....................................................................................................................... 120 B.4 Supplementary Sensory and Analytical Data ................................................................. 126 B.5 Project Staff .................................................................................................................... 139 Page | 4
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines i Abstract The effects of the phenolic composition, alcohol and acidity levels of white wines on their mouth-feel and taste (astringency, bitterness, viscosity, oiliness, and hotness/pungency) were assessed. Phenolic composition impacts on these attributes, but the size of the effect depends on wine alcohol and pH. Conversely, some phenolics reduced the astringency and hotness of white wine that directly resulted from their low pH and high alcohol levels. Higher bitterness can be attributed to phenolics, but the specific types responsible are yet to be identified. Lastly phenolics were important in defining style and quality of white wines, but were perceived to be less important by consumers. Page | 5
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