White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing

Richard Gawel, Martin Day, Steven Van Sluyter, Helen Holt, Elizabeth Waters, Paul Smith

    Research output: Contribution to journalArticlepeer-review

    34 Citations (Scopus)


    The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and acidity. Despite a 5-fold variation in total phenolics among wines, differences in bitter taste were small. Perceived viscosity was associated with higher phenolics but was not associated with either glycerol or polysaccharide concentration. Bitterness may be reduced by using juice extraction and handling processes that minimize phenolic concentration, but lowering phenolic concentration may also result in wines of lower perceived viscosity.

    Original languageEnglish
    Pages (from-to)10008-10014
    Number of pages7
    JournalJournal of Agricultural and Food Chemistry
    Issue number14
    Publication statusPublished - 15 Oct 2014


    • bitterness
    • hyperoxidation
    • mouthfeel
    • phenolics
    • polysaccharides
    • skin contact
    • white wine


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