Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
Mouthfeel of white wines made with and without pomace contact and added anthocyanins
Australian Journal of Grape and Wine Research, Volume 15, No. 1, Year 2009
Notification
URL copied to clipboard!
Description
Background and Aims: The contribution of anthocyanins or tannin-anthocyanin reaction products to the mouthfeel properties of wines prepared from both red and white fruit with and without pomace contact and anthocyanin addition was investigated. Methods and Results: A trained sensory panel rated mouthfeel and taste attributes in wines after 6 months of bottle storage and phenolic measures were obtained. A white wine made in the same manner to how a red wine is made did not exhibit the same mouthfeel sensory attributes of a red wine: it was lower in viscosity, less particulate in nature and lower in intensity for the astringency descriptors fine emery, dry and grippy. Conclusions: It was found that differences in ratings of mouthfeel attributes could not be related closely to phenolic composition or structure. This study has shown that the presence of anthocyanins during fermentation increases the intensity of astringency attributes. Significance of the Study: Using the mouthfeel wheel, the differences between a white wine made like a red wine and a red wine could be quantified. It was also shown that the presence of anthocyanins in red wine can explain the differences perceived between the mouthfeel properties of a white and a red wine. © 2008 The Australian Wine Research Institute.
Authors & Co-Authors
Oberholster, Anita
South Africa, Stellenbosch
Stellenbosch University
Australia, Adelaide
Australian Wine Research Institute
Australia, Adelaide
The University of Adelaide
Francis, Leigh Leigh
Australia, Adelaide
Australian Wine Research Institute
Iland, Patrick G.
Australia, Adelaide
The University of Adelaide
Waters, E. J.
Australia, Adelaide
Australian Wine Research Institute
Statistics
Citations: 50
Authors: 4
Affiliations: 3
Identifiers
Doi:
10.1111/j.1755-0238.2008.00038.x