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 />
90<br />
PLS Coefficient<br />
2.5<br />
2.0<br />
1.5<br />
1.0<br />
0.5<br />
0.0<br />
-0.5<br />
-1.0<br />
-1.5<br />
Glu+Fru pH TA Ethanol A280 A320 A370 Flavonoid Ext<br />
Figure 8-21: PLS regression coefficients between w<strong>in</strong>e composition and sensory attributes. All 2011<br />
w<strong>in</strong>es. * <strong>in</strong>dicates sensory attribute was adjusted for pH effect. p model fit given <strong>in</strong> paren<strong>the</strong>sis.<br />
These averaged PLS coefficients should be regarded as an <strong>in</strong>dex (ra<strong>the</strong>r than an absolute) as <strong>the</strong>y reflect<br />
both <strong>the</strong> predicted <strong>in</strong>fluence <strong>of</strong> <strong>the</strong> compositional variable (i.e. pH, A280) and <strong>the</strong> consistency <strong>of</strong> its effect<br />
across both years. Lower pH was generally associated with higher astr<strong>in</strong>gency and acidity, and lower<br />
perceived viscosity. Higher TA was related to lower perception <strong>of</strong> astr<strong>in</strong>gency, viscosity and bitterness.<br />
The lower bitterness is probably <strong>the</strong> result <strong>of</strong> suppression by acidity (Pangborn et al. 1964). Higher<br />
ethanol was associated with greater bitterness and viscosity. Ethanol has a bitter-sweet <strong>taste</strong> (Sc<strong>in</strong>ska et<br />
al. 2000), and may also contribute to w<strong>in</strong>e viscosity (Gawel et al. 2008).
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