TY - JOUR T1 - Dynamic Viscosity Levels of Dry Red and White Wines and Determination of Perceived Viscosity Difference Thresholds JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2018.18062 SP - ajev.2018.18062 AU - Lukas Danner AU - Jun Niimi AU - Yuxing Wang AU - Marcell Kustos AU - Richard A. Muhlack AU - Susan E.P. Bastian Y1 - 2018/12/21 UR - http://www.ajevonline.org/content/early/2018/12/13/ajev.2018.18062.abstract N2 - Wine mouthfeel significantly contributes to the overall sensory perception and quality of wines. However, the influence of dynamic viscosity on the mouthfeel of dry table wines is still not fully understood. The three objectives of this study were to i) determine the perceived viscosity difference threshold in wine using wine/xanthan gum solutions, ii) measure dynamic viscosity levels of Australian commercial dry Shiraz and Chardonnay table wines, and iii) investigate the relationship between wine sample dynamic viscosity and chemical parameters i.e. residual sugar, ethanol and pH. A wine viscosity difference threshold value of 0.138 mPa·s at 20°C was determined by ascending 2-alternative forced choice (2-AFC) difference threshold tests with a sensory panel (n = 45). The dynamic viscosity for commercial Chardonnay wines at 20°C ranged from 1.448 mPa·s to 1.529 mPa·s and from 1.488 mPa·s to 1.695 mPa·s for the Shiraz wines. These results indicate that based on the determined threshold values, tasters could likely differentiate wines in terms of the viscosity within the viscosity range of this sample set of Shiraz, but not Chardonnay wines.Furthermore, significant correlations between dynamic viscosity and ethanol concentration, but not for pH and residual sugar were found for both varieties, indicating that ethanol may have been the main compositional factor that increased dynamic viscosity in commercial dry wines. ER -