Effect of Serving Temperature on the Sensory Attributes of Red and White Wines

Abstract

Convention dictates that red wines should be served around room temperature and white wines should be served chilled. The objective of this study was to determine the sensory impact of white wine serving temperature (4, 10 and 18C) and red wine serving temperature (14, 18 and 23C) on wine sensory attributes. A trained panel evaluated a series of adjusted model wines served at different serving temperatures. The control white wine was adjusted to enhance sweetness and acidity, while the control red wine was adjusted to enhance bitterness and astringency. For both wines, the adjusted wine was rated significantly higher on the enhanced sensory attribute compared with the unaltered control. In white wine, serving temperature significantly affected perceived aroma, with sweetness and acidity intensities impacted by the interaction between the panelist and temperature (P ≤ 0.05). In red wine, serving temperature significantly affected aroma intensity. These results indicate that the sensory attributes of white wines may be more influenced by serving temperature than red wines. PRACTICAL APPLICATIONS The temperature at which wine is served is thought to affect the intensity of the different sensory attributes in wine. Depending on whether the wine is white or red, different taste and mouthfeel attributes are of interest. In white wine, the typically cooler serving temperature is thought to suppress sweetness while enhancing acidity. Serving red wine close to room temperature is thought to enhance wine aroma while diminishing perceived bitterness and astringency typically associated with red wine. While these relationships have been suggested, there is little scientific published research describing the effect of serving temperature on the perception of different wine attributes. With increased understanding of the relationship between temperature and sensory properties, recommendations for serving temperature ranges could possibly be built. The objective of this study was the examination of the sensory impact of white wine serving temperature (4, 10 and 18C) and red wine serving temperature (14, 18 and 23C) on salient wine sensory attributes.

Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI

“…In our case, lowering the tasting temperature, thresholds of MNEI increased. This result is in accordance with Ross and Weller (2008) who found that sweetness and acidity intensities of white wines were significantly influenced by the interaction between the assessors and serving temperature. This result also agrees with those of Schiffman et al (2000), by which temperature affected perceived sweetness intensities, for the most part of investigated sweeteners, when they were added at the lowest concentrations.…”

“…In our case, lowering the tasting temperature, thresholds of MNEI increased. This result is in accordance with Ross and Weller () who found that sweetness and acidity intensities of white wines were significantly influenced by the interaction between the assessors and serving temperature. This result also agrees with those of Schiffman et al .…”

Assessment of black coffee temperature profiles consumed from paper‐based cups and effect on affective and descriptive product sensory attributes

“…Ross & Weller () evaluated how temperature affected attributes associated with red and white wine and concluded that serving temperature may have had a greater influence on the attributes associated with white wine than the red wine. As the temperature the white wine was served at decreased, the aroma intensity decreased.…”

“…They reported that consumer's saltiness perception varies depending on the temperature the soup product is served at; however, they stated that the saltiness perception at different serving temperatures can be modulated by dietary patterns. Ross & Weller (2007) evaluated how temperature affected attributes associated with red and white wine and concluded that serving temperature may have had a greater influence on the attributes associated with white wine than the red wine. As the temperature the white wine was served at decreased, the aroma intensity decreased.…”

Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

“…The phenomenon may also result from increased perception of sweetness by tasters and their ability to assess the sweet taste at different temperatures, which has recently been studied in wines (Ross and Weller, 2008). The changes in the perception of sweet taste may also be affected by the fat content of the milk or compounds derived from it (Francis et al, 2000).…”