Influence of polysaccharides on the taste and mouthfeel of white wine

• R. Gawel ^[1] ; P. A. Smith ^[1] ; E. J. Waters ^[1]
  1. [1] Australian Wine Research Institute

     Australian Wine Research Institute

     Australia

     
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 22, Nº 3, 2016, págs. 350-357
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Background and Aims Mouthfeel attributes of white wine contribute to its style and therefore to the context in which it is most appropriately consumed. The effect of polysaccharides on the mouthfeel of white wine and their interaction with pH, ethanol and phenolic substances was determined.

    Methods and Results White wine polysaccharides and polysaccharide fractions, defined by molecular mass and composition, were added to either white or model white wine of variable pH and concentration of alcohol and phenolic substances to assess their effect on white wine taste and mouthfeel. A higher concentration of polysaccharides reduced perceived palate hotness. The effect of polysaccharides on mouthfeel and taste was independent of the concentration of phenolic substances. A medium molecular mass polysaccharide fraction of 13–93 kDa, containing arabinogalactan protein and mannoprotein reduced palate hotness and increased viscosity at higher pH.

    Conclusions Polysaccharides had a relatively small effect on mouthfeel and taste compared with the effect of wine pH and ethanol. Medium molecular mass polysaccharides were mostly responsible for the difference in perceived hotness and viscosity.

    Significance of the Study Palate hotness is a negative characteristic in white table wines. Winemaking practices that increase the concentration of arabinogalactan protein and low molecular mass mannoprotein could assist in masking palate hotness in white wine. Management of pH and alcohol can also be used to significantly influence the taste and mouthfeel in white wine.