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

AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines
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Astringency
Viscosity
3.5
3.0
2.5
2.0
1.5
r= -0.87
1.0
2.9 3.0 3.1 3.2 3.3 3.4
pH
Figure 8-16: Perceived astringency vs. pH – all 2010 wines
4.0
3.5
3.0
2.5
2.0
2.9 3.0 3.1 3.2 3.3 3.4
pH
r= 0.70
Figure 8-17: Perceived viscosity vs. pH – all 2010 wines
It would be expected that under the salivary protein-phenolic model of astringency, that the higher
phenolic wines should be more astringent rather than less, which was observed here. Acids are known to
elicit astringency in their own right, with astringency being most strongly correlated with pH (Lawless et
al. 1996). Therefore, it would appear that the variations in astringency in the Riesling and Viognier wines