Mouthfeel perception of wine: Oral physiology, components and instrumental characterization

Abstract

BackgroundWine mouthfeel sensations are recognized as important as wine appearance, aroma or taste, although they are not fully understood. The majority of the current research is towards the identification of the wine components but without understanding the influence of human oral physiology and the mouthfeel perception. Scope and approachThis review provides an integrated synopsis of wine mouthfeel including its oral-related physiology, main wine components, and instrumental characterisation of this sensory perception. Mechanoreceptors and saliva are detailed as key factors in mouthfeel physiology. Influence of ethanol, glycerol, polyphenols and polysaccharides, role in body perception, viscosity, density, and astringency is described. To measure these sensations, different instrumental techniques, not traditionally explored in wine science, such as rheology or tribology are discussed and how their future use could help in the understanding of mouthfeel. Key finding and conclusionAlthough there are studies regarding the change of saliva with astringent components, new advances covering the whole wine matrix are need to identify which wine components are in contact with mouth surfaces, and their mechanisms of perception. Apart of alcohols, polysaccharides play an important role commonly omitted. Whilst ethanol viscosity influence has being proved important, glycerol does not influence sensations at levels present in wines. Independently of its chemical structure, polyphenols produce astringency feelings measured by tribology or potentially by nano-indentation. Future trends in oenology research could be directed to help wine producers to adjust the right mouthfeel characteristics for each wine type or even open a wider market for wine by-products.