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

AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines
81
mg/L (equiv)
20
16
12
8
4
0
Figure 8-14: Variation of detailed phenolic classes. All 2010 wines. Error bars represent ± 1 SD.
EE = ethyl ester.
8.5.4 Effect of Winemaking on ‘Phenolic Tastes’
The mean attribute intensity ratings given to the 2010 wines are given in Figure 8-15. The order that the
treatments are presented is based on the total phenolic content across the three varieties (Figure 8-10)
which corresponds to the level of maceration and hyperoxidation. The astringency of the Riesling and
Viognier wines generally decreased with the level of phenolics, while viscosity increased. There was no
consistent change in the astringency or viscosity of the Chardonnay wines with phenolic level (Figure 8-
15). Astringency of the Riesling and Viognier wines were very strongly negatively correlated with pH (-
0.87 and -0.86 respectively) and the viscosity was strongly positively correlated with pH (0.6 and 0.89
respectively). The correlation between the astringency and viscosity of the Chardonnay wines with pH (-
0.16 and 0.44) were not significant probably as a result of a narrow pH range in the Chardonnay wines.
However, across the three varieties the correlation between astringency and pH was -0.87 (p