Resumen de Effect of dissolved carbon dioxide on the sensory properties of still white and red wines
Richard Gawel, Alex Schulkin, Paul A. Smith, D. Espinase, Jacqui McRae
Background and Aims Still wine contains a significant but sub‐saturated concentration of carbon dioxide (CO2) that remains following alcoholic fermentation. The concentration of CO2 can be adjusted by winemaking practices and may influence wine sensory properties. This study set out to define for the first time the effect of a sub‐saturated level of dissolved carbon dioxide (DCO2) on the taste, overall aroma, flavour and mouthfeel attributes of still white and red wine.
Methods and Results The concentration of DCO2 of two white and two red wines was adjusted to represent the range encountered in their respective wine types. Ethanol concentration of both wine types, the pH of the white wines and red wine tannin concentration were varied to assess the sensory implications of wine matrix interaction with DCO2. Differences in ‘spritz’ intensity were differentiable within the range of DCO2 concentration found in still white and red wines. A higher DCO2 concentration generally increased perceived sweetness and reduced bitterness and astringency perception. The DCO2 did not influence fruit aroma or flavour intensity and few consistent interactions between DCO2 and the wine matrix were observed.
Conclusions At still wine concentration DCO2 directly influences the taste and astringency of wine, but in a manner that is different from other beverage systems with a saturated level of CO2.
Significance of the Study The study is the first to explore the effect of a sub‐saturated (non‐sparkling) concentration of DCO2 on the aroma, taste, flavour and mouthfeel of wine and provides practical guidance as to how to modulate DCO2 in table wines to achieve a desired taste and mouthfeel.
