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Influence of ethanol content on sweetness and bitterness perception in dry wines
Language
EN
Article de revue
This item was published in
LWT - Food Science and Technology. 2018, vol. 87, p. 61-66
English Abstract
Ethanol is the second major component of wine after water and exhibits important sensory properties. Previous studies suggested that its bittersweet taste varies according to the alcohol content and the matrix. However, ...Read more >
Ethanol is the second major component of wine after water and exhibits important sensory properties. Previous studies suggested that its bittersweet taste varies according to the alcohol content and the matrix. However, the organoleptic impact of ethanol on wine remains largely ambiguous. Various sensory tests were carried out with a trained panel and the results were statistically analyzed. Tastings revealed that variations of ethanol content usually observed in dry wines have no direct effect on sweet taste of wine. The role of ethanol in white wine bitterness was also studied, revealing its ability to impart the perception of bitterness due to sensory interactions with other constituents. Moreover, a threshold effect was observed between 7 and 10% alc. vol.. These results underline the importance of sensory interactions in the perception of taste and illustrate the role of matrix effects.Read less <
Keywords
Vin
Oenologie
Analyse sensorielle
Éthanol
Propriété sensorielle
English Keywords
Wine
Ethanol
Bitterness
Sweetness
Sensory Analysis
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