Impact of winemaking decisions on white wine mouthfeel
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Impact of Winemaking Decisions on White Wine Mouthfeel. Linda F Bisson Department of Viticulture and Enology, UCD May 9, 2013. Physiology of Mouthfeel. Binding to salivary proteins Interference in binding of components to salivary proteins

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Impact of Winemaking Decisions on White Wine Mouthfeel

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Impact of Winemaking Decisions on White Wine Mouthfeel

Linda F Bisson

Department of Viticulture and Enology, UCD

May 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


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


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