White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing

Abstract

The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and acidity. Despite a 5-fold variation in total phenolics among wines, differences in bitter taste were small. Perceived viscosity was associated with higher phenolics but was not associated with either glycerol or polysaccharide concentration. Bitterness may be reduced by using juice extraction and handling processes that minimize phenolic concentration, but lowering phenolic concentration may also result in wines of lower perceived viscosity.

Maceration and Extraction of Grape Components

“…A major reason to carry out skin contact with white grapes is to increase extraction of aroma compounds and their precursors, but a few investigations have looked at phenolics from white grapes, showing that a cold soak increased flavan-3-ols and flavonols [35], as well as total polyphenolics and polysaccharides. However, the resulting differences had only a small impact on taste or mouthfeel [36]. There appears to be a pronounced effect of skin contact on grape-derived volatiles.…”

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

“…Juice settling time and filtration can also influence the grape solids and polysaccharide content of must and wine [17]. Fermentation parameters such as non-Saccharomyces yeast species can be used to increase mannoprotein content, which has been correlated with a general increase in mouthfeel [18].…”

“…Studies have shown that altering the composition of a wine can influence mouthfeel sensations [17,20]. Wines with a lower pH are generally perceived as more astringent, irrespective of their phenolic content.…”

“…Wines with a lower pH are generally perceived as more astringent, irrespective of their phenolic content. pH has also been demonstrated to effect the perception of viscosity, however a clear relationship has not been displayed [17]. Viscosity of wine, a major determinant of wine body, is influenced by sugar, polysaccharide composition, and, to a lesser extent, ethanol and glycerol [21,22].…”

“…Viscosity of wine, a major determinant of wine body, is influenced by sugar, polysaccharide composition, and, to a lesser extent, ethanol and glycerol [21,22]. Studies are conflicting regarding the impact on mouthfeel perception from glycerol and polysaccharides, with a purport that phenolic compounds may have a greater influence on the perception of viscosity [17]. This has led some researchers to conclude that the concentrations of phenolic compounds are the key to understanding mouthfeel in white wine.…”