The Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White Wine

Abstract

Time-Intensity (T-I) methodology and a trained panel were used to characterize the perceived intensities of viscosity and density in a dealcoholized white wine over a concentration series of added ethanol (0, 3%, 7%, 10%, 12%, and 14% v/v). While ethanol concentration was found to be highly correlated with maximum perceived intensity and physical measurements of viscosity and density, perceived viscosity and density maxima were best described by quadratic and cubic models, respectively. Intensity maxima for viscosity and density occurred at 10% and 12% v/v ethanol concentration, respectively, although wines of 7% to 14% ethanol were not statistically differentiated for either attribute. This is somewhat surprising given anecdotal comments espousing the positive fullness characters of so called `high alcohol' wines. Based on the combined results from correlation and principal component analyses, the T-I curve-derived parameters important in explaining perceived viscosity and density in white wine appear to be maximum intensity, persistence of maximum intensity, rate of increase, rate of decrease (for density), and area under the curve.