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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Table 8-5: Correlation coefficients between absorbances/Somers measures and sensory attributes
for 2010 wines. * indicates sensory attribute was adjusted for pH effect. Red indicates negative
correlations, green positive correlations.
Glu+Fru pH TA Ethanol A280 A320 A370
Flavonoid
Astringency 0.29 0.87 0.53 0.21 0.39 0.09 0.15 0.55
Viscosity 0.20 0.70 0.34 0.02 0.55 0.32 0.53 0.49
Astringency* 0.18 0.26 0.20 0.04 0.23 0.11 0.09 0.18
Viscosity* 0.19 0.17 0.27 0.15 0.31 0.21 0.17 0.15
Hotness 0.07 0.03 0.07 0.25 0.11 0.06 0.02 0.21
Acidity 0.25 0.74 0.59 0.10 0.27 0.06 0.13 0.44
Bitter 0.35 0.17 0.10 0.15 0.37 0.28 0.19 0.23
Acid AT 0.18 0.73 0.67 0.11 0.24 0.09 0.13 0.36
Bitter AT 0.25 0.12 0.12 0.16 0.46 0.39 0.31 0.17
Correlations greater than 0.265, 0.313, 0.404 and 0.503 Significant at 10, 5, 1 and 0.1% respectively
Table 8-6: Correlation coefficients between absorbances/Somers measures and sensory attributes
for 2011 wines. * indicates sensory attribute was adjusted for pH effect. Red indicates negative
correlations, green positive correlations.
Glu+Fru pH TA Ethanol A280 A320 A370
Ext
Flavonoid
Astringency 0.26 0.50 0.15 0.24 0.11 0.07 0.26 0.02
Viscosity 0.01 0.27 0.32 0.34 0.24 0.35 0.11 0.02
Astringency* 0.05 0.00 0.19 0.33 0.16 0.03 0.04 0.24
Viscosity* 0.15 0.00 0.33 0.32 0.39 0.42 0.24 0.15
Hotness 0.04 0.04 0.24 0.75 0.14 0.16 0.12 0.41
Oily 0.27 0.19 0.45 0.15 0.07 0.18 0.06 0.09
Metallic 0.06 0.26 0.18 0.24 0.18 0.09 0.12 0.15
Acidity 0.29 0.25 0.68 0.08 0.05 0.23 0.16 0.20
Bitter 0.29 0.13 0.40 0.46 0.19 0.04 0.03 0.38
Acid AT 0.30 0.28 0.75 0.07 0.09 0.28 0.12 0.18
Burning AT 0.17 0.21 0.39 0.80 0.14 0.19 0.31 0.44
Correlations greater than 0.243, 0.288, 0.373 and 0.465 Significant at 10, 5, 1 and 0.1% respectively
Ext