Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Identification of the major drivers of 'phenolic' taste in ... - GWRDC
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AWRI: <strong>Identification</strong> Of The Major Drivers Of ‘Phenolic’ Taste In White W<strong>in</strong>es<br />
Figure 8-8; % change <strong>in</strong> total phenolics and total hydroxyc<strong>in</strong>namates <strong>of</strong> w<strong>in</strong>es made from hyperoxidised free run (FR) and press<strong>in</strong>g juices<br />
(LHP and HP) compared with w<strong>in</strong>es made with non-hyperoxidised juices<br />
77<br />
0.0%<br />
-20.0%<br />
-40.0%<br />
-60.0%<br />
-80.0%<br />
-100.0%<br />
0.0%<br />
-20.0%<br />
-40.0%<br />
-60.0%<br />
-80.0%<br />
-27.4%<br />
-27.2%<br />
-86.4%<br />
Chardonnay<br />
Riesl<strong>in</strong>g<br />
Viognier<br />
2010 Total Phenolics<br />
-65.9%<br />
-62.0%<br />
HOX-FR HOX-LHP<br />
2010 Total HCA<br />
-35.0%<br />
-75.8%<br />
-73.3%<br />
HOX-FR HOX-LHP<br />
-8.4%<br />
-16.4%<br />
0%<br />
-20%<br />
-40%<br />
-60%<br />
-80%<br />
-100%<br />
-120%<br />
-140%<br />
0%<br />
-20%<br />
-40%<br />
-60%<br />
-80%<br />
-100%<br />
-82%<br />
2011 Total Phenolics<br />
-106%<br />
-119%<br />
-60%<br />
-67%<br />
HOX-FR HOX-HP<br />
2011 Total Hydroxyc<strong>in</strong>namates<br />
-52%<br />
-39%<br />
-82%<br />
-86%<br />
-94%<br />
HOX-FR HOX-HP<br />
-35%<br />
-82%
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