Abstract
Taste and mouthfeel are essential elements of wine quality and major drivers for expert evaluation and consumer liking. Major taste qualities in wine are sweetness, sourness and bitterness, contributed by sugars, organic acids and ethanol, respectively, while mouthfeel encompasses a number of inter-related tactile sensations. The present chapter reviews current knowledge on the compounds and mechanisms responsible for wine taste and mouthfeel properties, with special emphasis on astringency, and presents physico-chemical and sensory analysis approaches involved in this research. It then includes a discussion on the impact of some viticulture and wine-making practices on wine composition and associated taste and mouthfeel properties.
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