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Impact of Winemaking Decisions on White Wine Mouthfeel
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Transcript of Impact of Winemaking Decisions on White Wine Mouthfeel
Impact of Winemaking Decisions on White Wine Mouthfeel
Linda F BissonDepartment of Viticulture and Enology,
UCDMay 9, 2013
Physiology of Mouthfeel
• Binding to salivary proteins• Interference in binding of components to
salivary proteins• Binding to other proteinaceous surfaces in the
mouth
Factors Impacting White Wine Mouthfeel
• Polyphenolic content/Astringency• Glycerol/Sugar alcohols• Residual sugar • Acidity• Ethanol• pH
Astringency in White Wines: Phenolic Content
• Skin contact• Skin and seed damage during processing• Varietal• Growing region• Impacted by aging• Aging and aging in barrel• Oak amendments
Ethanol
• Ethanol has an impact• Direct effects– Heat– Tactile irritation
• Indirect effects– Interference in binding reactions– Enhances perceptions of sweetness
Acidity
• Direct effect in being detected by sensors: astringent like sensations elicited
• Indirect effect in altering binding of other components
pH• Final pH adjustment of wine has an impact:
Altering binding of components to sensory receptors
• Inverse relationship: Decreasing pH leads to increased astringency
Factors Are Interacting
• pH and acidity can interfere in binding of astringent compounds to salivary proteins
• Polysaccharides and small peptides: competition for binding
• Ethanol can impact perception of other characters: change in binding kinetics
• Factors can generate competing signals or enhance the same signal (tone down or increase astringency
Practices Impacting White Wine Mouthfeel
• Native fermentation• Direct inoculation with non-Saccharomyces
yeast• Sur lie aging• ML Fermentation• pH adjustments
Native Fermentation
• Contributions from bacterial flora: – Wild Lactic acid bacteria: • Change in acidity/pH • Production of polysaccharides• Production of small peptides and lipids• Production of proteases and other hydrolases
– Non- Saccharomyces yeast:• Production of polysaccharides• Production of small peptides and lipids• Production of proteases and hydrolases
Direct Inoculation with Non-Saccharomyces Yeast
• Polysaccharide production
Sur Lie Aging• Release of cell components• Hydrolases• Release of:– Lipid – Mannoprotien – Polysaccharide release– Peptides
• Stimulation of growth of other microbes
Malolactic Fermentation
• Changes in acidity/pH• Polysaccharide release
pH Adjustments
• pH adjustment of juice complicated: multiple possible impacts on mouth feel• Organisms present• Extractability and stability of macromolecular
components• Impact on polymerization reactions
pH During Fermentation Trial
• Chardonnay• Yeast strain: EC1118• pH of juice: 3.65• Fermentation temperature: 68 F• 50 ppm SO2
• 23 Brix• Adjusted with potassium bicarbonate or
tartaric acid to +0.2, -0.2 and -0.4 pH units
Final Values of Wine
Wine Alcohol (%) Residual Sugar (g/L)
TA pH
Control 14.23 0.23 6.46 3.59+0.2 14.17 0.23 6.02 3.77-0.2 14.1 0.32 7.1 3.35-0.4 14.47 0.54 8.1 3.11
Tastings
• Glass 1: Control, pH 3.59• Glass 2: +0.2, pH 3.77• Glass 3: -0.2, pH 3.35• Glass 4: -0.4, pH 3.11