RT Journal Article
SR Electronic
T1 The Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 306
OP 318
DO 10.5344/ajev.1998.49.3.306
VO 49
IS 3
A1 G. J. Pickering
A1 D. A. Heatherbell
A1 L. P. Vanhanen
A1 M. F. Barnes
YR 1998
UL http://www.ajevonline.org/content/49/3/306.abstract
AB 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.