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Taste and textural characters of mixtures of caftaric acid and G rape R eaction P roduct in model wine
Author(s) -
Gawel R.,
Schulkin A.,
Smith P.A.,
Waters E.J.
Publication year - 2014
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12056
Subject(s) - mouthfeel , wine , food science , chemistry , guaiacol , white wine , taste , biochemistry , raw material , organic chemistry , catalysis
Abstract Background and Aims Caftaric acid and G rape R eaction P roduct ( GRP ) are abundant phenolic substances in white wine. Reports of their sensory effects are confined to individual threshold assessments and anecdotal evaluation of their contribution to mouthfeel. This study profiles the taste and texture of mixtures of caftaric acid and GRP when presented at concentrations typical of white wine. Methods and Results Mixtures of caftaric acid and GRP , isolated from white wine by countercurrent chromatography, were added to a model wine using a 3 × 3 full factorial design, and their taste and texture were profiled by trained assessors. G rape R eaction P roduct suppressed astringency and added to oily mouthfeel, while caftaric acid suppressed the burning sensation from GRP . Neither GRP nor caftaric acid elicited significant bitterness. Conclusions Caftaric acid and GRP suppressed textural characters elicited by each other, and also by acidity, without contributing significantly to bitterness. Significance of Study The ability of caftaric acid and GRP to reduce burning and drying sensations without adding to bitterness suggests that they can potentially contribute positively to white wine texture. Oxidative juice handling may contribute to oily mouthfeel that typifies some wine styles.