Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

Abstract

The effects of ethanol (0, 8, 10, 12, 14, and 16% v/v), tannin (500, 1000, and 1500 mg/L), and fructose (200 and 2000 mg/L) on 20 sensory attributes of model wines were investigated in a full-factorial design. Descriptive profiling of the 36 model wines was performed by a trained panel. Analysis of variance showed few significant interaction effects dominated largely by the main effects. Generally, an increase in ethanol concentration had significant effects (p ≤ 0.05) on a majority of the attributes by either increasing (chemical, woody, spicy aroma and flavor, bitter taste, burning sensation) or decreasing (fruity, floral, caramel aroma and flavor) perception. Similarly, tannin concentration induced significant effects on some (p ≤ 0.05) but not all attributes. Increasing tannin concentration tended to increase woody aroma and flavor, bitter taste, and burning sensation and reduced fruity and spicy aroma and flavor. However, not all of the sensory attributes were significantly influenced by varying fructose concentration (p > 0.05), suggesting that fructose was the least important wine component among the studied variables. These findings provide further information to better understand the changes in the sensory properties of wines brought about by modifications in wine components.