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

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AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 90 PLS Coefficient 2.5 2.0 1.5 1.0 0.5 0.0 -0.5 -1.0 -1.5 Glu+Fru pH TA Ethanol A280 A320 A370 Flavonoid Ext Figure 8-21: PLS regression coefficients between wine composition and sensory attributes. All 2011 wines. * indicates sensory attribute was adjusted for pH effect. p model fit given in parenthesis. These averaged PLS coefficients should be regarded as an index (rather than an absolute) as they reflect both the predicted influence of the compositional variable (i.e. pH, A280) and the consistency of its effect across both years. Lower pH was generally associated with higher astringency and acidity, and lower perceived viscosity. Higher TA was related to lower perception of astringency, viscosity and bitterness. The lower bitterness is probably the result of suppression by acidity (Pangborn et al. 1964). Higher ethanol was associated with greater bitterness and viscosity. Ethanol has a bitter-sweet taste (Scinska et al. 2000), and may also contribute to wine viscosity (Gawel et al. 2008).
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 91 Table 8-7: Average PLS coefficients from 2010 and 2011 vintages* Attribute Glu+Fru pH TA Ethanol A280 A320 A370 Astringency 0.04 0.62 0.19 0.09 Viscosity Viscosity* Acidity 0.31 0.23 0.27 0.47 0.38 Acid AT 0.08 0.29 0.62 0.13 Bitter/Bitter AT 0.19 0.50 Flavonoid Ext 0.10 0.82 0.92 0.16 1.32 0.84 0.20 0.30 0.47 0.08 0.70 0.09 0.72 0.30 0.58 0.36 * data shown when both PLS regression model fit was good (p
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