Key constituents affecting wine body - an exploratory study

Journal of Sensory Studies

Volumn 26, Issue 1, 2011, Pages 62-70

  Runnebaum, R C ^a   Boulton, R B ^a   Powell, R L ^a   Heymann, H ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL CONSTITUENTS; DESCRIPTIVE ANALYSIS; EXPLORATORY STUDIES; INORGANIC ANIONS AND CATIONS; MOUTHFEEL; MULTIVARIATE STATISTICAL MODELING; MULTIVARIATE STATISTICAL MODELS; OSMOTIC POTENTIAL; TOTAL PHENOLICS; WHITE WINES;

CHEMICAL PROPERTIES; ETHANOL; GLUCOSE; GLYCEROL; MODELS; MULTIVARIANT ANALYSIS; NICKEL OXIDE; ORGANIC ACIDS; PHENOLS; PHYSICAL PROPERTIES; VISCOSITY; WINE;

CHEMICAL ANALYSIS;

EID: 79251631974     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00322.x     Document Type: Article

References (27)

1. AMERINE, M.A. and JOSLYN, M.A. 1970. Table Wines; The Technology of Their Production, University of California Press, Berkeley, CA.
2. AMERINE, M.A. and OUGH, C.S. 1980. Methods for Analysis of Musts and Wines, John Wiley & Sons, Inc., New York, NY.
3. AMERINE, M.A. and ROESSLER, E.B. 1983. Wines, Their Sensory Evaluation, W.H. Freeman, New York, NY.
4. BOBADILLA, G.F. and NAVARRO, E. 1949. Vinos de Jerez. Estudio de sus ácidos, desde el período de madurez de la uva hasta el envejecimiento del vino. Instituto Nacional Investigaciones Agronómicas 9(21), 473-519.
5. BOULTON, R.B., SINGLETON, V.L., BISSON, L.F. and KUNKEE, R.E. 1998. Principles and Practices of Winemaking, Aspen Publishers, Inc., Gaithersburg, MD.
6. BOYER, J.S. 1995. Measuring the Water Status of Plants and Soils, Academic Press, San Diego, CA.
7. BURNS, D.J.W. and NOBLE, A.C. 1985. Evaluation of the separate contributions of viscosity and sweetness of sucrose to perceived viscosity, sweetness and bitterness of vermouth. J. Texture Studies 16, 365-381.
8. GAWEL, R., OBERHOLSTER, A. and FRANCIS, L. 2000. A "mouth-feel wheel": Terminology for communicating the mouth-feel characteristics of red wine. Aust. J. Grape Wine Res. 6, 203-207.
9. GAWEL, R., VAN SLUYTER, S. and WATERS, E.J. 2007. The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines. Aust. J. Grape Wine Res. 13, 38-45.
10. HARBERTSON, J.F., PICCIOTTO, E.A. and ADAMS, D.O. 2003. Measurement of polymeric pigments in grape berry extract sand wines using a protein precipitation assay combined with bisulfite bleaching. Am. J. Enol. Vitic. 54, 301-306.
11. HEREDIA, T.M., ADAMS, D.O., FIELDS, K.C., HELD, P.G. and HARBERTSON, J.F. 2006. Evaluation of a comprehensive red wine phenolics assay using a microplate reader. Am. J. Enol. Vitic. 57, 497-502.
12. HUSSON, F. and LÊ, S. 2006. SensoMineR. Rennes, France, The R Foundation for Statistical Software.
13. JACKSON, R.S. 2002. Wine Tasting: A Professional Handbook, Elsevier/Academic Press, Boston, MA.
14. KOKINI, J.L. 1985. Fluid and semi-solid food texture and texture-taste interactions. Food Technol. 39(11), 86-94.
15. KÔSMERL, T., ABRAMOVIC, H. and KLOFUTAR, C. 2000. The rheological properties of Slovenian wines. J. Food Eng. 46, 165-171.
16. LANGSTAFF, S.A. and LEWIS, M.J. 1993. The mouthfeel of beer - a review. J. Inst. Brew. 99, 31-37.
17. LAWLESS, H.T. and HEYMANN, H. 1998. Sensory Evaluation of Food: Principles and Practice, Kluwer Academic/Plenum Publishers, New York, NY.
18. LYALL, V., HECK, G.L., DESIMONE, J.A. and FELDMAN, G.M. 1999. Effects of osmolarity on taste receptor cell size and function. Am. J. Physiol. 277, C800-C813.
19. NOBLE, A.C. and BURSICK, G.F. 1984. The contribution of glycerol to perceived viscosity and sweetness in white wine. Am. J. Enol. Vitic. 35, 110-112.
20. NURGEL, C. and PICKERING, G. 2005. Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. J. Texture Studies 36, 303-323.
21. OBERHOLSTER, A., FRANCIS, I.L., ILAND, P.G. and WATERS, E.J. 2009. Mouthfeel of white wines made with and without pomace contact and added anthocyanins. Aust. J. Grape Wine Res. 15, 59-69.
22. PICKERING, G.J., HEATHERBELL, D.A., VANHANEN, L.P. and BARNES, M.F. 1998. The effect of ethanol concentration on the temporal perception of viscosity and density in white wine. Am. J. Enol. Vitic. 49, 306-318.
23. SERPE, M.D. and MATTHEWS, M.A. 1994. Changes in cell wall yielding and stored growth in Begonia argenteo-guttata L. leaves during the development of water deficits. Plant Cell Physiol. 35, 619-626.
24. SKOGERSON, K., RUNNEBAUM, R., WOHLGEMUTH, G., DE ROPP, J., HEYMANN, H. and FIEHN, O. 2009. Comparison of gas chromatography-coupled time-of-flight mass spectrometry and 1H nuclear magnetic resonance spectroscopy metabolite identification in white wines from a sensory study investigating wine body. J. Agric. Food Chem. 57, 6899-6907.
25. SZCZESNIAK, A.S. 2002. Texture is a sensory property. Food Qual. Prefer. 13, 215-225.
26. VIDAL, S., FRANCIS, L., WILLIAMS, P., KWIATKOWSKI, M., GAWEL, R., CHEYNIER, V. and WATERS, E. 2004. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chem. 85, 519-525.
27. ZOECKLEIN, B.W., FUGELSANG, K.C., GUMP, B.H. and NURY, F.S. 1999. Wine Analysis and Production, Kluwer Academic/Plenum Publishers, New York, NY.