Mouthfeel Properties Research Articles

New molecular and cell-based approaches to assess food astringency and bitterness

New molecular and cell-based approaches to assess food astringency and bitterness Mouthfeel properties are crucial for human survival, nutrition, health and well-being. Unpleasant taste and mouthfeel properties in plant-based food, such as bitterness and astringency, are a challenge for food industries as flavour is key for consumer’s food choices. BeTASTy will contribute to deciphering the physiological and neural mechanisms involved in the interindividual unpleasant taste and mouthfeel perceptions through innovative molecular and cell-based approaches.

The effect of viscosity on flavour, mouthfeel and koku enhancement by tastants and yeast extracts in beef broths

This study investigated the effect of viscosity on the dynamic sensory perception of savoury beef broths enriched with savoury enhancers to evaluate the effect of perceived thickness on the koku enhancement effect (i.e. thickness, flavour duration, and complexity). Beef broths were enriched with five combinations of tastants and taste enhancers [none (control); sodium chloride (NaCl); a combination of monosodium glutamate (MSG) and inosine monophosphate (IMP); yeast extract (Kokumax-100); a combination of yeast extract (Kokumax-100) with MSG and IMP]. Three levels of viscosity [low (ƞ=0.72 mPa.s); medium (ƞ=2.94 mPa.s); high (ƞ=12.65 mPa.s)] were obtained by adding different concentrations of locust bean gum (0.00, 0.20, 0.40 w/w%) to beef broths. Temporal-Check-All-That-Apply (TCATA) profiling showed that yeast extract with MSG-IMP enhanced the intensity, richness, body, and duration of savoury sensations of low-viscous beef broths, demonstrating a koku enhancement effect. Increasing the viscosity of broths decreased the perception of taste (i.e. saltiness and savouriness) and flavour (i.e. beef flavour) for most broths, demonstrating a cross-modal suppression of taste and flavour by viscosity. Only broths with yeast extract (Kokumax-100) with MSG-IMP demonstrated stable flavour and taste enhancement across all broth viscosity levels. Koku enhancement by yeast extract (Kokumax-100) with MSG-IMP, MSG-IMP, and NaCl was observed for mouthfeel properties in broths with low and medium viscosity, but not in broths with high viscosity suggesting a suppression of koku enhancement at high broth viscosity. We conclude that (i) yeast extract (Kokumax-100) produces koku enhancement in liquid savoury broths when combined with taste enhancers monosodium glutamate (MSG) and inosine monophosphate (IMP), and (ii) the magnitude of the koku enhancement depends on the presence of taste enhancers and is attenuated at higher broth viscosity.

Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study

The mouthfeel and texture of dairy and non-dairy yoghurts play a critical role in food acceptance and liking. The present study aimed to understand the oral perception of commercially available dairy and non-dairy yoghurts. Four dairy and four non-dairy yoghurts with different levels of protein and fat were analyzed to understand the impact of particle size, textural properties and frictional coefficient on the dynamic sensory mouthfeel characteristics measured by the temporal dominance of sensations (TDS) method. Differences in friction coefficients of dairy and non-dairy yoghurts were observed. The friction factor was lower for high-fat dairy yoghurts than for non-dairy yoghurts. The particle size d90 in yoghurts was positively related to graininess perception (r=0.81) and negatively associated with mouthfeel liking (r=−0.87) and overall liking (r=−0.80). For the TDS results, “creaminess” and “thickness” were significantly dominant for dairy yoghurts, while “melty” and “easy to dissolve” were dominant attributes for non-dairy yoghurts. Creaminess perception improves the mouthfeel liking (r=0.72) and overall liking (r=0.59) of yoghurts and is the driver of liking. The findings of this study help understand the intrinsic mouthfeel properties of commercial dairy and non-dairy yoghurts, which will provide valuable insight to product developers during the new product formulation.

Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines

Tannins, anthocyanins, and polymeric pigments are essential phenolic constituents of red wine because they provide color, color stability, and mouthfeel properties like astringency. The behavior of these compounds is significantly affected by pectic polysaccharides, whereby the extent of their influence on red wine quality depends on their structural features and their interactions with the polyphenols. In the present study, the composition of the pectic polysaccharides of commercially available Cabernet Sauvignon wines and their impact on anthocyanin, tannin, and polymeric pigment analyses was characterized. This was accomplished by preparation of polysaccharide deprived wines and comparison of the polyphenolic composition of both, the wines and their corresponding polysaccharide-free counterparts. The results show that the cell wall fragments enhance the spectral absorbance of anthocyanins by facilitating anthocyanin self-association, leading to a co-pigmentation-like effect. Low molecular weight pectins like rhamnogalacturonan II and polygalacturonic acids with a low degree of esterification are assumed to form soluble complexes with anthocyanins and also prevent protein precipitation of tannins, which was reduced by 6–13%. High molecular weight pectins with a high degree of esterification lead to the increased precipitability of pigments and tannins by a factor of 1.3 to 32.4 and 1.1 to 1.9, respectively, seemingly impairing the incorporation of anthocyanins in tannins to form precipitable polymeric pigments that are responsible for the longevity of red wine color. The increased precipitability of the pigments due to the interactions with the polysaccharides may indicate the formation of pigmented yet non-covalent aggregates that show comparable properties to the covalently formed precipitable pigments. The formation of those non-covalent structures may affect red wine color stability and astringency.

Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements

The aim of the study was to better understand the relationships between tribological, rheological and creamy mouthfeel properties of emulsion-filled gels. Micellar casein dispersions differing in fat content (0–10.5% w/w) were acidified with glucono-δ-lactone to prepare the emulsion-filled gels. Tribological and rheological properties of emulsion-filled gel bolus were determined after in vitro oral processing. A three-zone tribological profile is proposed to describe the friction behavior of gel bolus over a broad range of sliding speeds. The results showed that with increasing fat content of gel bolus, apparent viscosities at low shear rates (≤10 s −1 ) and friction coefficients decreased, while sliding speed at the transition point between Zone 2 and Zone 3 ( v 2 ) increased. To reveal the microstructural basis of friction behavior, confocal images of gel bolus differing in fat content were obtained after shear treatment in the tribometer. With increasing sliding speed, the gel bolus gradually disintegrated and released oil droplets from the gel matrix which oil droplet subsequently coalesced. This structure evolution accelerated with increasing fat content of gel bolus. Descriptive sensory analysis showed that with increasing fat content creaminess, smoothness, thickness and mouth-coating intensities increased. Partial least squares regression analysis revealed that the apparent viscosity of gel bolus at a shear rate of 0.1s −1 and 10s −1 , as well as the sliding speed v 2 were strongly correlated with creaminess for all emulsion-filled gels (correlation coefficients were 0.933, 0.939 and 0.897, respectively), and the correlation between viscosity and creamy mouthfeel was stronger than friction coefficient. • A schematic diagram of three-zone bimodal tribological profiles was proposed. • The η 0.1/s , η 10/s and v 2 were highly related to creaminess of emulsion gels. • The η 10/s had a higher correlation with the perception of creaminess than η 50/s . • The correlation between viscosity and creaminess was stronger than friction coefficient.

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts.

There is a growing need for plant-based yogurts that meet consumer demands in terms of texture. However, more research is required to understand the relationship between physicochemical and mouthfeel properties in plant-based yogurts. The purpose of this study was to determine the physicochemical properties of five commercial plant-based yogurt alternatives with different chemical compositions, making comparisons to dairy yogurts and thick, creamy, thin, and watery mouthfeel sensations. The physicochemical parameters studied included large and small deformation rheology, particle size, soluble solids, acidity, and chemical composition. Significant differences in flow behavior and small deformation rheology were found between dairy- and plant-based yogurts. Among plant-based yogurts thick, creamy, thin, and watery mouthfeel sensations were strongly associated with steady shear rates and apparent viscosity. The results highlight the importance of large deformation rheology to advance the use of plant-based ingredients in the development of yogurt alternatives. Furthermore, this study demonstrates that dairy- and plant-based yogurts with a similar mouthfeel profiles may have different viscoelastic properties, which indicates that instrumental and sensory methods should not be considered substitutive but complementary methods when developing plant-based yogurts in a cost-effective and timely manner.

A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager

Previous research suggested that iso-alpha-acids and hulupones add different bitterness profiles to beer and hop-derived volatiles modify temporal dimensions of bitterness qualities via cross-modal interactions. This research aimed to understand the contribution of hop components to the temporal complexity of beer bitterness and its interplay with flavour characteristics while exploring a novel approach – Temporal Check-All-That-Apply (TCATA) by modality. An unhopped lager beer was bittered with hulupones, natural or commercial iso-alpha-acids and flavoured with hop oil extracts. A sensory panel (n = 10) was used to establish an attribute lexicon and trained to evaluate the beers using a Temporal Check-All-That-Apply (TCATA) by modality approach throughout two sips. Citation proportions and durations computed for sip segments and subjected to Mixed Models and Repeated Measures (RM) Analysis of Variance (ANOVA), Correspondence Analysis (CA), and Canonical Variate Analysis (CVA) revealed differences in perception pre- and post-swallowing and in the beer finish. Bittering extracts either imparting ‘smooth’ (hulupones) or ‘harsh’ (iso-alpha-acids) bitterness differently affected the characteristics and duration of the sensory profiles induced by the hop oil extracts. Interestingly, the ‘peppery tingling’ mouthfeel added with the SPICY extract lingered more in the ‘smooth’ compared to the ‘harsh’ bitter beer and the ‘fruity’ extracts increased sweetness suggesting cross-modal interactions. Sensory characteristics were perceived at different time points, however, limited effects were observed between sips. This research demonstrates that different hop flavours could modify taste and mouthfeel properties indicating cross-modal interactions. In addition, a TCATA by modality approach proved to be effective at capturing dynamic sensory profiles of complex beverages.

Methyl Jasmonate Applications in Viticulture: A Tool to Increase the Content of Flavonoids and Stilbenes in Grapes and Wines

Recently, the interest in methyl jasmonate (MeJ) has increased in viticulture due to its effects on the synthesis of phenolic secondary metabolites in grapes, especially of anthocyanins, flavonols, and stilbenes derivatives, naturally occurring or synthesized, in berries in response to MeJ application to grapevines. These metabolites help to define sensory characteristics of wines by contributing to their color, flavor and mouthfeel properties, and to derive potential beneficial health effects due to their consumption. This review offers an overview of the importance of these phenolic compounds in grape and wine quality, in association with the MeJ supplementation to grapevines, and also considers their natural biosynthesis in grapes. On the other hand, this review describes the adaptation mechanisms induced after the grapevine elicitation. In addition, this report addresses the effects of MeJ over other aspects of Vitis immunity and its association with phenolic compounds and summarizes the recently published reports about the effects of exogenous MeJ applications to grapevines on grape and wine quality.

Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients.

Dysphagic people need to change their diet to avoid pain or risk of choking. For example, they can eat texture modified foods (including pureed and transitional foods, that is, food that start with one texture and change into another because of moisture or heating). Simple testing methods proposed by the IDDSI initiative can be performed to characterize texture modified food but these methods are not always relevant for understanding oral texture and mouthfeel properties. Sensory characterization is essential to develop or optimize a food product and to meet consumer's expectations and needs especially for dysphagic persons. However, sensory methods and texture descriptors are complex to target and evaluate for different severity of dysphagia. Sensory texture descriptors can be determined by different methods and assessed in different ways. This review is useful for listing the sensory methods used to generate sensory descriptors to characterize the oral texture of cereal and pureed foods. We found that 55% of the reviewed publications used specific oral texture descriptors and that 17 descriptors could be identified as the most used and relevant for all the products studied (sticky), for pureed (e.g., cohesiveness, floury, and soft) and for cereal-based foods (e.g., hard, fatty, and crispy). These results should be considered to facilitate the choice of sensory texture descriptors in future studies on pureed and transitional foods such as cereal-based foods according to the IDDSI level. This review also demonstrates that it is difficult to find a consensus between studies using different evaluation methods for the same descriptor.

The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. This review reports the current knowledge regarding phenolic maturity, describing the sensorial traits of the different compounds, the evolution of berry flavonoids and the methodologies used to evaluate their characteristics. Finally, the role of cell wall material in influencing the extractability of anthocyanins and proanthocyanidins was shown. By means of a critical review of the results, it can be hypothesised that prolonged ripening improved colour characteristics and mouthfeel properties, thanks to the higher amounts of extractable skin flavonoids associated with lower amounts of seed proanthocyanidins, and to the increased affinity of the cell wall material for the proanthocyanidins most involved in the perception of unpleasant astringency.

Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

The Effect of Crystallization Conditions on the Structural Properties of Oleofoams Made of Cocoa Butter Crystals and High Oleic Sunflower Oil

Edible air-in-oil systems, also referred to as oleofoams, constitute a novel promising material for healthier, low-calorie fat replacers in confectionary products. Oleofoams can be formed by whipping oleogels, which are dispersions of fat crystals in an oil phase. Understanding how the properties of the fat crystals (i.e., size, shape, and polymorphism) contained in oleogels affect the microstructure and stability of oleofoams is essential for both the efficient design and manufacture of novel food products. In this work, cocoa butter, one of the main fat phases present in confectionary productions, which is responsible for pleasant texture and mouthfeel properties, was mixed with high oleic sunflower oil and crystallized to obtain an oleogel. This was subsequently whipped to yield a stable, highly aerated oleofoam. The effect of the crystallization conditions (oleogel composition and cooling rate) on the properties of the oleogels and related oleofoams was investigated with a multitechnique characterization approach, featuring polarized light microscopy, cryogenic scanning electron microscopy, X-ray diffraction, differential scanning calorimetry, and oscillatory rheology. Oleogel crystallization was performed in a lab-scale vessel and was monitored using light turbidimetry as an in situ technique. Results showed that the concentration of cocoa butter in sunflower oil was the parameter that affected most strongly the foamability and rheology of oleofoam samples. The size and shape of cocoa butter crystals within the oleogel was found to have a less significant effect since crystals were broken or partially melted during the aeration process. Oleofoams whipped from oleogels containing 15 and 22% w/w cocoa butter displayed an overrun of 200%, corresponding to a calorific density reduction to one-third, and an increase in both the elastic and viscous moduli compared to their oleogel precursor. This was explained by a structuring effect caused by the aeration process, where cocoa butter β(V) crystal nanoplatelets (CNPs) in the oleogel rearranged to stabilize the air bubbles via a Pickering mechanism. Oleofoams prepared from 30% w/w cocoa butter oleogels, on the other hand, incorporated less air (overrun between 150 and 180%) and displayed a similar viscoelastic profile to their unwhipped precursors potentially due to air incorporation being limited by the relatively high elastic modulus of the parent oleogels. Nevertheless, the calorific density of these samples was reduced by a factor of 1.6–2.5 compared to their full-fat analogues.

The role of starter cultures on oral processing properties of different fermented milk products

Oral processing of food is a complex and highly dynamic process as the physical properties of foods change continuously when they are manipulated in the mouth. Texture and mouth feeling are important drivers of liking for fermented milk products and therefore are of high interest in the product development. The textural properties of fermented milk can be manipulated by ingredients, including starter cultures, and production process. The bulk texture of fermented milk products is often not a good indicator of some mouthfeel properties, such as smoothness and mouth coating. Tribology approaches are increasing due to their ability to better describe the mechanical oral processing, when compared to rheological measurements. In the present study, the role of starter cultures, on the lubricating and mouthfeel properties of different types of fermented fresh dairy products was studied, using the examples: stirred and concentrated yoghurt, quark and post-pasteurized ambient yoghurt (PPAY). Oral processing and mouthfeel properties were analyzed with a ball on three pins tribometer and by descriptive sensory analysis, respectively.The complexity revealed by the oral processing properties measured via friction coefficient (FC) indicates a product, hence microstructure, dependency. This was reflected by the five curves shape identified. Independently from the curve shape, the selected FCs negatively correlated to mouth thickness and mouth coatings for all studied products. In the case of fatty, grainy, powdery or slimy products, as for quark and PPAY, negative correlations with the selected FCs were identified. The present study highlights the effect of starter cultures on improving the mouthfeel properties of fermented milk products by using a novel approach as tribology.

Evolution of Phenolic Composition During Barrel and Bottle Aging

During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aim of this study was to investigate the phenolic content and evolution of 82 commercial red wines subjected to barrel and bottle ageing. The phenolic content evolution of wines that underwent an ageing period of 12 months in commercial 225 litre barrels, followed by 12 months in the bottle, was monitored. While the total phenolic content remained stable, the anthocyanin fraction was affected the most, which led to substantial changes in the colour properties of the wines. Differences were found during both ageing regimes, indicating certain phenolic reactions being favoured or compromised under different ageing conditions, with an impact on wine colour properties. This paper provides the first large-scale study on the phenolic evolution of commercial red wine during ageing.

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based yogurt-like products and two dairy yogurts were analyzed using temporal dominance of sensations (TDS) with consumers (n = 87). The attributes evaluated were thick, thin, creamy, watery, sticky, and foamy. Following TDS, overall liking and mouthfeel liking were evaluated using a 7-point hedonic scale. Temporal drivers of mouthfeel liking were studied using correspondence analysis and penalty-lift analysis with different time points during mastication. For penalty-lift analysis TDS data was analyzed as check-all-that-apply (CATA) data. Results from the present work show that mouthfeel perception in non-dairy yogurt alternatives is a dynamic process. Attributes typically used to describe dairy yogurts are also relevant for describing non-dairy yogurt alternatives. Yogurt alternatives and dairy yogurts can be similar and equally liked by their mouthfeel profile. Temporal drivers of liking in plant-based products are thickness and creaminess and temporal drivers of disliking are thinness and wateriness. In this study, the first dominant attributes were found to have a stronger impact on mouthfeel liking than the dominant attributes perceived later during mastication.

Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine.

Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of O. oeni with Saccharomyces cerevisiae. This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.

Beverage Sensory Modification

The Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage [...]

Palm Oil in Gelato for Better Melting and Mouthfeel Properties

Recently, the growth of gelato outlets in Bali, Surabaya, Jakarta, and many cities in Indonesia hit 30-45% since 2013 to 2018. The gelato outlet has good margin at least 50% gross profit. However, the consumers need gelato not only good in taste but also it is not easy to melt. In modern world the formulations are based on premix of modified starch, sugar, emulsifier, stabilizers and milk solid nonfat. One of most popular brands of gelato premix is imported from Italy. In recent years, the use of palm oil in gelato is hardly reviewed. However, in ice cream business, palm oil is used widely. The fat blends of palm oil and palm kernel oil at PO/PKO (30/70; w w-1) was used, because the solid fat content (SFC) properties is similar to the SFC of butter oil. The level of this fat blend in gelato was varied from 5, 8, 10 and 12%. This research showed that the optimum fat blend addition in formula was found at 8%. The dripped test is used at 28 °C ambient temperature to measure heat stability. It was found that the more fat blend in gelato, the more stable the texture to heat shock and made the gelato easy to scoop as well. The cost in formulation with this 8% palm oil blend to gelato formulation is only 2.8%. Therefore, the palm oil blend in gelato formulation gives significant improvement melting and mouthfeel properties at insignificant cost addition.

Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition

This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.

Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit.

The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.