Journal of Food, Agriculture and Environment

Vol 6, Issue 3&4,2008
Online ISSN: 1459-0263
Print ISSN: 1459-0255

The influence of ethanol and pH on the taste and mouthfeel sensations elicited by red wine


Palmina Demiglio 1, Gary J. Pickering 1, 2, 3 *

Recieved Date: 2008-01-04, Accepted Date: 2008-08-28


The influence of ethanol concentration and pH on a comprehensive range of oral sensations elicited by red wines was investigated in this study. Two commercial dealcoholised red wines were adjusted with tartaric acid and/or ethanol to produce a range of samples with composition values of pH 3.2–3.8 and ethanol concentration <0.5–15% v/v. Seventeen mouthfeel and taste attributes were then determined by a trained descriptive analysis panel. Fifteen descriptors differed in intensity between samples for Wine 1, and 14 for Wine 2. Principal Components Analysis grouped 0% ethanol wines together based on higher scores for pucker, grippy/adhesive and unripe attributes, while 0% ethanol wines with pH 3.2 were further characterized by greater intensity of overall astringency, acidity and mouthcoat. Wines of 15% ethanol were loosely grouped based on positive scores for bitterness and aggressive, and at higher pH values (3.4, 3.6) formed a sub-group based on their similarly high ratings for heat, viscosity and velvet intensities. Some unique relationships between attributes were noted from correlation analysis, including those describing surface smoothness, dynamic and complex sensations. We conclude that ethanol has a much stronger influence than pH on most oral sensations elicited, and that assessing the sub-qualities of mouthfeel yields a more comprehensive and meaningful description of red wine than that obtained when just ‘astringency’ intensity is measured. These results should assist winemakers in optimising taste and mouthfeel sensations and profiles through production decisions.


Astringency, taste, mouth-feel, lexicon, alcohol

Journal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 3&4
Category: Food and Health
Pages: 143-150

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :