White wines can elicit a wide range of taste and mouthfeel sensations, some of which may be qualitatively different to those elicited by red wine. Through extensive sensory panel work involving 136 wines and 21 sessions, a lexicon, set of definitions, evaluation protocol, and reference standards have been developed to describe and measure the oral sensations elicited by white wine, including table, sparkling, dessert, dealcoholized and fortified styles. The lexicon is presented as a hierarchical wheel structure. These tools can be used to more fully define the influence of viticultural and enological variables on white wine quality and to aid in the training of and communication between wine professionals. The results of one such application of the mouthfeel wheel are summarized where lactic acid bacteria strains were shown to influence the texture of Chardonnay wines in different ways.
|Number of pages||7|
|Journal||Practical Winery and Vineyard|
|Publication status||Published - 01 Jan 2015|