Dynamic viscosity levels of dry red and white wines and determination of perceived viscosity difference thresholdsShow others and affiliations
2019 (English)In: American Journal of Enology and Viticulture, ISSN 0002-9254, E-ISSN 1943-7749, Vol. 70, no 2, p. 205-211Article in journal (Refereed) Published
Abstract [en]
Wine mouthfeel significantly contributes to the overall sensory perception and quality of wines. However, the influence of dynamic viscosity on the mouthfeel of dry table wines is still not fully understood. The three objectives of this study were to 1) determine the perceived viscosity difference threshold in wine using wine/xanthan gum solutions, 2) measure dynamic viscosity levels of Australian commercial dry Shiraz and Chardonnay table wines, and 3) investigate in wine samples the relationship between dynamic viscosity and chemical parameters, specifically, residual sugar, ethanol, and pH. A wine viscosity difference threshold value of 0.138 mPa·sec at 20°C was determined by ascending two-alternative forced-choice difference threshold tests with a sensory panel (n = 45). The dynamic viscosity for 34 commercial Chardonnay wines at 20°C ranged from 1.448 mPa·sec to 1.529 mPa·sec, and from 1.488 mPa·sec to 1.695 mPa·sec for 29 Shiraz wines. These results indicate that on the basis of the determined threshold values, tasters could likely differentiate wines in terms of viscosity within the viscosity range of this sample set of Shiraz, but not Chardonnay, wines. Furthermore, significant correlations between dynamic viscosity and ethanol concentration, but not for pH and residual sugar, were found for both varieties, indicating that ethanol may have been the main compositional factor that increased dynamic viscosity in commercial dry wines.
Place, publisher, year, edition, pages
American Society for Enology and Viticulture , 2019. Vol. 70, no 2, p. 205-211
Keywords [en]
Viscosity difference threshold, Viscosity range, Wine body, Wine mouthfeel
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56364DOI: 10.5344/ajev.2018.18062Scopus ID: 2-s2.0-85066097764OAI: oai:DiVA.org:ri-56364DiVA, id: diva2:1592265
Note
Funding details: AGW Ph1507; Funding text 1: The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia. *Corresponding author (sue.bastian@adelaide.edu.au; tel: +61 08 8313 7116) Acknowledgments: Funding for this research project came from the School of Agriculture, Food and Wine at The University of Adelaide. The authors are grateful to members of the Australian wine industry for their support and donation of numerous wines and Wine Australia for funding a project (AGW Ph1507) from which wine samples were included in this research. Wine Australia invests in and manages research, development, and extension on behalf of Australia’s grapegrowers and winemakers and the Australian government. The authors acknowledge the sensory assessors who participated in the studies and Patrick Setford for viscometer operation training. Manuscript submitted July 2018, revised Oct 2018, accepted Oct 2018 Copyright © 2019 by the American Society for Enology and Viticulture. All rights reserved. By downloading and/or receiving this article, you agree to the Disclaimer of Warranties and Liability. The full statement of the Disclaimers is available at http://www.ajevonline.org/content/proprietary-rights-notice-ajev-online. If you do not agree to the Disclaimers, do not download and/or accept this article. doi: 10.5344/ajev.2018.18062
2021-09-082021-09-082023-05-23Bibliographically approved