The white wine mouthfeel wheel: A lexicon for describing the oral sensations elicited by white wine

Journal of Wine Research

Volumn 19, Issue 1, 2008, Pages 51-67

  Pickering, Gary J ^a   Demiglio, P ^b  

^a BROCK UNIVERSITY   (Canada)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 46349107514     PISSN: 09571264     EISSN: 14699672     Source Type: Journal    
DOI: 10.1080/09571260802164038     Document Type: Article

References (34)

1. BERG, H.W., FILIPELLO, F., HINREINER, E. and WEBB, A.D. (1955) Evaluation of thresholds and minimum difference concentrations for various constituents of wines. II: Sweetness: the effect of ethyl alcohol, organic acids and tannin, Food Technology, 9, 138-140.
2. CAIN, W.S. and M URPHY, C.L. (1980) Interaction between chemoreceptive modalities of odour and irritation, Nature, 284 (5753), 255-257.
3. DELWICHE, J. (2004) The impact of perceptual interactions on perceived flavor, Food Quality & Preference, 15(2), 137-146.
4. DEMIGLIO, P. and PICKERING, G.J. (2003) Characterizing red wine mouth-feel using descriptive analysis and time intensity methods, in: Proceedings of the 5th Pangborn Sensory Science Symposium, The Boston Park Plazza Hotel, Boston, MA, 20-24 July. Oxford: Elsevier Science, pp. 173.
5. DE MIGLIO, P. and PICKERING, G.J. (2008) The influence of ethanol and pH on the taste and mouth-feel sensations elicited by red wine, Journal of Food, Agriculture and Environment (in press).
6. DEMIGLIO, P., PICKERING, G.J. and REYNOLDS, A.G. (2002) Astringent sub-qualities elicited by red wine: the role of ethanol and pH, in: CULLEN, C.W., PICKERING, G.J. and PHILLIPS, R. (eds) (Refereed) Proceedings of the International Bacchus to The Future Conference, St Catharines, Ontario, 23-25 May 2002, pp. 31-52.
7. FRANCIS, I.L., GAWEL, R., ILAND, P.G., VIDAL, S., CHEYNIER, V., GUYET, S., KWIATKOWSKI, M.J. and WATERS, E.J. (2002) Characterizing mouth-feel properties of red wine, The Australian and New Zealand Wine Industry Journal, 17(3), 21-25.
8. FRANK, R.A. and BYRAM, J. (1988) Taste-smell interactions are tastant and odorant dependent, Chemical Senses, 13, 445-455.
9. GAWEL, R. (1998) Red wine astringency: a review, Australian Journal of Grape and Wine Research, 4, 74-95.
10. GAWEL, R., FRANCIS, L. and WATERS, E.J. (2007b) Statistical correlations between the in mouth textural characteristics and the chemical composition of Shiraz wines, Journal of Agricultural & Food Chemistry, 55 (7), 2683-2687.
11. GAWEL, R., ILAND, P.G. and FRANCIS, I.L. (2001) Characterizing the astringency of red wine: a case study, Food Quality and Preference, 12, 83-94.
12. GAWEL, R., OBERHOLSTER, A. and FRANCIS, I.L. (2000) A mouth-feel wheel: terminology for communicating the mouth-feel characteristics of red wine, Australian Journal of Grape and Wine Research, 6, 203-207.
13. GAWEL, R., SLUYTER, S. Van and WATERS, E.J. (2007a) The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines, Australian Journal of Grape & Wine Research, 13(1), 38-45.
14. GEDDES, D.J., BELL, S.-J., HOLZAPFEL, B.P., ROGIERS, S.Y. and PICKERING, G.J. (2001) Astringency sub-qualities elicited by red wine-the effects of viticultural practices, in: Proceedings of the 4th Pangborn Sensory Science Symposium, Dijon, France, 22-26 July 2001. Dijon: INRA-UMRA.
15. LEE, C.Y. and JAWORSKI, A. (1987) Phenolic compounds in white grapes grown in New York, American Journal of Enology and Viticulture, 38, 277-281.
16. LETHUAUT, L. et al. (2003) Proceedings of the 5th Pangborn Sensory Science Symposium, The Boston Park Plazza Hotel, Boston, MA, 20-24 July. Oxford: Elsevier Science.
17. NOBLE, A.C. (1994) Bitterness in wine, Physiology and Behavior, 56(6), 1251-1255.
18. NURGEL, C. and PICKERING, G. (2005) Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines, Journal of Texture Studies, 36, 303-323.
19. PICKERING, G.J. (2006) White and red wine mouthfeel wheels: new sensory tools for delineating the influence of terroir?, in: Proceedings of the 2nd International Conference on the Evaluation and Exploitation of Grapes of Corresponding Terroir through Winemaking and Commercialization of Wines (AMPELOS 2006), Santorini Island, Greece, 1-3 June 2006. Athens: Heliotopos Conferences.
20. PICKERING, G.J. and ROBERT, G. (2006) Perception of mouthfeel sensations elicited by red wine is associated with sensitivity to 6-n-propylthiouracil (PROP), Journal of Sensory Studies, 21, 249 -265.
21. PICKERING, G.J., HEATHERBELL, D.A., BARNES, M.F. and VANHANEN, L.P. (1998) The effect of ethanol concentration on the temporal perception of viscosity and density in white wine, American Journal of Enology and Viticulture, 49(3), 306-318.
22. PRESCOTT, J. (1999) Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods, Food Quality & Preference, 10(4-5), 349-356.
23. PRESCOTT, J., ALLEN, S. and STEPHENS, L. (1993) Interactions between oral chemical irritation, taste and temperature, Chemical Senses, 18(4), 389-404.
24. ROBICHAUD, J.L. and NOBLE, A.C. (1990) Astringency and bitterness of selected phenolics in wine, Journal of the Science of Food and Agriculture, 50(3), 343-353.
25. RUBICO, S.M. and McDANIEL, M.R. (1992) Sensory evaluation of acids by free-choice profiling, Chemical Senses, 17, 273-289.
26. SCHLICH, P. and MACEWEN, J.A. (1992) Preference mapping. A statistical tool for the food industry, Sciences des Aliments, 12(3), 339-355.
27. SOWALSKY, R.A. and NOBLE, A.C. (1998) Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids, Chemical Senses, 23, 343-349.
28. STEVENSON, R.J., PRESCOTT, J. and BOAKES, R.A. (1999) Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes, Chemical Senses, 24, 627-635.
29. SYDOW, E. VON, MOSKOWITZ, H., JACOBS, H. and MEISELMAN, H. (1974) Odor-taste interaction in fruit juices, Lebensmittel-Wissenschaft + Technologie, 7(1), 18-24.
30. VIDAL, S., COURCOUX, P., FRANCIS, L., KWIATKOWSKI, M., GAWEL, R., WILLIAMS, P., WATERS, E. and CHEYNIER, V. (2004a) Use of an experimental design approach for evaluation of key wine components on mouth-feel perception, Food Quality and Preference, 15, 209-217.
31. VIDAL, S., FRANCIS, L., GUYOT, S., MARNET, N., KWIATKOWSKI, M., GAWEL, R., CHEYNIER, V. and WATERS, E.J. (2003) The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium, Journal of the Science of Food and Agriculture, 83(6), 564-573.
32. VIDAL, S., FRANCIS, L., WILLIAMS, P., KWIATKOWSKI, M., GAWEL, R., CHEYNIER, V. and WATERS, E. (2004b) The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium, Food Chemistry, 85(4), 519-525.
33. WALKER, S. and PRESCOTT, J. (2000) The influence of solution viscosity and different viscosifying agents on apple juice flavor, Journal of Sensory Studies, 15(3), 285-307.
34. WEEL, K.G.C., BOELRIJK, A.E.M., ALTING, A.C., MIL, P.J.J.M. VAN, BURGER, J.J., GRUPPEN, H., VORAGEN, A.G.J. and SMIT, G. (2002) Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release, Journal of Agricultural & Food Chemistry, 50(18), 5149-5155.