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 />
88<br />
Intensity<br />
Intensity<br />
Intensity<br />
5.0<br />
4.5<br />
4.0<br />
3.5<br />
3.0<br />
2.5<br />
2.0<br />
1.5<br />
1.0<br />
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5.0<br />
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4.0<br />
3.5<br />
3.0<br />
2.5<br />
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Chardonnay<br />
Astr<strong>in</strong>gency Viscosity Hotness Bitter Metallic Oily Burn<strong>in</strong>g AT<br />
Riesl<strong>in</strong>g<br />
HOX-FR WBP HOX-HP FR SOL HP MAC SKI<br />
Astr<strong>in</strong>gency Viscosity Hotness Bitter Metallic Oily Burn<strong>in</strong>g AT<br />
Viognier<br />
HOX-FR WBP HOX-HP FR SOL HP MAC SKI<br />
Astr<strong>in</strong>gency Viscosity Hotness Bitter Metallic Oily Burn<strong>in</strong>g AT<br />
HOX-FR WBP HOX-HP FR SOL HP MAC SKI<br />
Figure 8-19: Mean <strong>in</strong>tensity rat<strong>in</strong>gs <strong>of</strong> attributes associated with ‘phenolic <strong>taste</strong>’: 2011 w<strong>in</strong>es.<br />
Treatments ordered from lowest to highest <strong>in</strong> average A280. Bars show 10% LSD.
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