Taste Of Wine Research Articles

Анализ исследований, направленных на изучение факторов, формирующих качество

The article deals with the study, classification of phenol compounds involved in the formation of the main quality, taste and color of wine, the influence of external factors on the polyphenol composition of grapes and wine.

Approaches to prevent the light-struck taste in white wine

Background and Aims The light-struck taste is a fault occurring in light-exposed white wine containing methionine and a high concentration of riboflavin (RF) and bottled in clear bottles. These conditions induce the formation of methanethiol and dimethyl disulfide, responsible for a cabbage-like aroma. In order to decrease the risk of wine spoilage, a low concentration of RF should be obtained in wine either by preventing RF release from yeast during winemaking or by removing RF from wine. Methods and Results Fifteen commercial Saccharomyces strains intended for the wine industry were tested for RF production, which was also evaluated when two yeast-based nutrients were added into the must for one of these strains. The RF released during vinification was strain-dependent and a concentration from 30 to 170 μg/L was found in wine. A high concentration of RF was released in the presence of the yeast-based nutrients because of either the yeast metabolism or the RF contained in the nutrient itself. The ability of different inorganic (bentonite, charcoal, zeolite, kaolin) and organic adjuvants (egg-white proteins, polyvinylpolypyrrolidone) to deplete RF in wine was evaluated. A relatively low level of charcoal (50 mg/L) removed up to 60% of RF in wine, although its effectiveness was related to the charcoal source. A high concentration of bentonite (1 g/L) was needed to effectively decrease the risk of wine spoilage. Conclusions A critical RF concentration in white wine can be prevented by applying one or more approaches in winemaking: using low RF-producing yeast strains in fermentation, selecting suitable yeast nutrients or adsorbing RF by insoluble charcoal or bentonite. Significance of the Study The research highlights suitable tools to prevent light-struck taste in white winemaking.

Influence of timing and intensity of fruit zone leaf removal and kaolin applications on bunch rot control and quality improvement of Sauvignon blanc grapes, and wines, in a temperate humid climate

Leaf removal is beginning to receive consideration for many growers as an important cultural practice for bunch rots control. It is normally applied after veraison and almost only on red varieties because of the high sunburn susceptibility of white grapes varieties under Uruguayan climatic conditions. The aim of this study was to determine the time and intensity of leaves removal impact on bunch rots and grapes quality on Sauvignon blanc. In parallel, the effects of kaolin (Surround® WP) applications in reducing the negative impact of excessive exposure to high temperatures were evaluated. Different intensities and times of defoliation, in combination with kaolin applications, were evaluated over 2006/07, 2007/08 and 2008/09 seasons. All defoliation treatments and mainly those made after fruit set, significantly reduced the occurrence of bunch rots, having a critical impact on those metabolites responsible for the final taste of wines. Early defoliation was significantly more effective controlling Botrytis incidence and improving berry quality than later in the season. Leaf removal had a determining impact over fruit quality and primary and secondary metabolites contents. An increase in soluble solids and glycosides concentrations was observed, while IBMP grape content was reduced, thus affecting the flavor of Sauvignon blanc wines. Kaolin applications significantly reduced berries temperature, sunburn and other berry damages associated with clusters solar exposure.In sum, leaves removal and exogenous kaolin application in Sauvignon blanc showed great potential as Botrytis mitigation strategy because it positively impacts berry quality as a result of many molecular and biochemical changes in key secondary metabolic pathways. Simultaneously reducing berry sunburn.

A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine

Wine is a globally appreciated alcoholic beverage, with complex sensory properties. Ethanol, acid and tannin play a primary role in the aroma, taste and mouthfeel perception of wine, and ultimately on product liking. This study utilized a factorial design to explore the relationship among these factors in Merlot wine. The design encompassed three acid concentrations: 5, 6, 7g/L tartaric acid eq., three ethanol concentrations: 14, 14.5, 15% (v/v), and two tannin concentrations: low (approx. 700mg/L CE), and high (approx. 1200mg/L CE). The 18 wines were achieved through post fermentation additions of tartaric acid and water. Descriptive analysis (DA) and temporal dominance of sensation (TDS) were applied to profile static and temporal sensory perception. Descriptive analysis (DA) was used to asses 16 aroma, 4 mouthfeel, and 3 taste attributes. The evaluated factors showed no impact on the 16 aroma descriptors. Tannin concentration showed the greatest impact on taste and mouthfeel, significantly increasing sourness, bitterness, astringent texture, drying, and overall astringency. Acid concentration significantly increased the perception of sourness, while decreasing bitterness. Ethanol concentration was not a significant source of variation within the descriptive analysis. A novel way of analyzing TDS curves was applied, based on the factorial design, which allows for the temporal effect of specific factors to be studied. Wines were grouped by factor followed by TDS curve construction. Both normalized and standard TDS curves were constructed. Normalization captured the initial dominant perception, while standardized curves show the decline in dominance as the evaluation proceeds. Overall, the data demonstrates the dominance of astringency over multiple red wine taste factors.

Malic Acid in Wine: Origin, Function and Metabolism during Vinification

The production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine. L-Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the winemaking process, including the organoleptic quality and the physical, biochemical and microbial stability of wine. Deacidification of grape must and wine is often required for the production of well-balanced wines. Malolactic fermentation induced by the addition of malolactic starter cultures, regarded as the preferred method for naturally reducing wine acidity, efficiently decreases the acidic taste of wine, improves the microbial stability and modifies to some extent the organoleptic character of wine. However, the recurrent phenomenon of delayed or sluggish malolactic fermentation often causes interruption of cellar operations, while the malolactic fermentation is not always compatible with certain styles of wine. Commercial wine yeast strains of Saccharomyces are generally unable to degrade L-malic acid effectively in grape must during alcoholic fermentation, with relatively minor modifications in total acidity during vinification. Functional expression of the malolactic pathway genes, i.e. the malate transporter (mae1) of Schizosaccharomyces pombe and the malolactic enzyme (mleA) from Oenococcus oeni in wine yeasts, has paved the way for the construction of malate-degrading strains of Saccharomyces for commercial winemaking.

Grape seed extract: the first protein-based fining agent endogenous to grapes

Background and Aims There is a growing interest in finding alternative wine fining agents to replace potentially allergenic animal-derived and plant-derived proteins. In this context, the potential use of grape-derived fining agents would be beneficial as they would not introduce additional, potentially allergenic products to the finished wine. In this project, grape seed flour, a by-product of the grape oil seed industry, has been used to prepare a grape seed extract (GSE) for testing as a novel wine fining agent. Methods and Results The fining performance of GSE was compared with that of patatin, pea proteins, polyvinylpolypyrrolidone and potassium caseinate in a white and in a rose wine, and of ovalbumin and gelatin in a red wine. Reduction of turbidity, effect on wine colour, the concentration of phenolic substances, browning potential and wine sensory attributes were determined. Grape seed extract was effective in decreasing white wine turbidity when compared to potassium caseinate. In red wine, GSE removed some anthocyanin and proanthocyanins, while wine colour was only slightly affected. The greatest GSE effect was observed on the sensory properties of the treated wines, as it strongly reduced the vegetal notes in the rose wine and improved the overall taste of the red wine as a result of the reduction in both acidity and astringency. Conclusions Grape seed extract can be considered a valid allergen-free alternative to the most common wine fining agents. Significance of the Study Grape seed extract is the first effective fining agent endogenous to grapes, thus not attracting the legal restrictions concerning the presence of foreign substances.

Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers

The study’s aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors. Wine descriptors spanned a range of varietal-relevant aroma, taste, and mouthfeel characteristics, and were selected with the aim of elucidating both qualitative and quantitative aspects of each wine’s perceived aromatic, taste, and structural aspects including overall wine quality and liking. A post-experimental questionnaire was completed by each participant to determine their degree of knowledge about the purpose of the study, and their awareness of the existence of the biodynamic wine drinkers’ calendar. Basic wine physico-chemical parameters were determined for the wines tasted on each of a Fruit day and a Root day. Results demonstrated that the wines were judged differentially on all attributes measured although type of day as determined by the biodynamic calendar for wine drinkers did not influence systematically any of the wine characteristics evaluated. The findings highlight the importance of testing experimentally practices that are based on anecdotal evidence but that lend themselves to empirical investigation.

Is wine savory? Umami taste in wine

Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5’-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers release of transmitter to activate gustatory afferent nerve fibers. Umami taste stimuli are primarily received by type II receptor cells which contain the T1R and T2R families of G protein-coupled taste receptors. The taste sensation of umami requires protein hydrolysis which renders free glutamic acid. The main components of the nitrogen fraction of musts and wines are amino acids, peptides, proteins and ammonium ion. Their presence in wine is from amino acids of grapes, enzymatic degradation of grape proteins, excretion by living yeasts at the end of fermentation and to proteolysis during yeast autolysis. Thus, amino acids are important contributors of the wine savory taste and flavor.

The Spirituality of Wine by Gisela Kreglinger

Reviewed by: The Spirituality of Wine by Gisela Kreglinger Thomas McElligott The Spirituality of Wine. By Gisela Kreglinger. Michigan: William B. Eerdmans Publishing Company, 2016. 257pp. $24.00 Is this some kind of joke? We know that drinking wine can lighten our spirits, but can it make us “spiritual”? Does the fermentation of grapes actually do more than make the drinker gently intoxicated? (98) Sommeliers often compare the taste of wine to fruits, vegetables, chocolates, and other foods—but to the spiritual? How would one taste the “spirituality” of a wine? [End Page 271] Kreglinger divides her study into two parts: “Sustenance” and “Sustainability.” She supports her argument for the spirituality of wine in the five chapters of the first section of her book by arguing that the spirituality of wine grows out of an understanding of the role of wine in the Bible, the history of the development of the use of wine in the life of Christians, the centrality of wine in the Eucharist, and the presence of wine at Christian festival days to enhance joy in celebration. Finally, she explores the important roles that the senses of taste and smell play in identifying those qualities in a well-crafted wine that invite a contemplation of wine as a gift of God’s creation (118). Kreglinger interprets her study of the multiple biblical references to wine and the history of the integration of wine in the life of Christians as an appreciation of all of life as being in “a profound relationship with God and in deep fellowship with God’s creation” (35). She appreciates the Lord’s Supper as the prayer that employs the mind, the senses, and the imagination to accept Christ’s redemptive presence in the bread and wine as “the fruit of the very earth that God made . . . and anchors our spirituality in creation” (67). Our five senses, Kreglinger states in the fifth chapter of Part One, are “an extravagant gift from God” (100). She describes how to use these senses to savor the flavors of a sip of well-crafted wine as it enters the mouth and awakens the palate. It “reveals to us something of God’s abundant generosity” and savoring it “can become a prayer” (110). Does prayer here mean thoughtfully partaking of a glass of wine in a kind of “mindfulness” in which the taster recalls the work of the vintner, the work of nature, and finally, God? She does not say. The “sustenance” of the spirituality of wine discussed in Part One depends upon the attentive taster who brings to the enjoyment of a glass of wine the biblical, historical, and sacramental connections of wine and human life. That seems to be a theological appreciation of wine. In fact, Kreglinger understands spirituality as “a strain of Christian theology”(1). The second part of Kreglinger’s argument, summarized below, shows how the vintner comes to the spirituality of wine through a careful dedication, almost devotion, to every aspect of the craft of the vintner. Kreglinger develops her argument in these final five chapters of Part Two, “Sustainability,” by introducing the reader to the kind of attention several vintners from Germany, France, and the United States pay to every aspect of the crafting of their wine. They regard their work as a vocation because every aspect of their work presents them with questions and challenges about how they need to live in relation to what they are doing (121). These vintners live the spirituality of wine because of the way their work transforms them. The German vintner Armin Störrlein described his work as “a cooperation with God’s creation” in which the wine he produces respects the God-given natural environment of the vineyard from which the resulting wine is a gift of God (133). Jason Lett, an Oregonian vintner, offered that the crafting of his wine brings him “a deep sense of the interconnectedness of life” (136). Russ Raney, another Oregonian vintner, understands “the land and the vine is a God-given mandate and calls him to a life of gratitude.” He conceives of the vintner as the responsible custodian of the land so that the wine that eventually...

A role for leucoanthocyanidin reductase in the extension of proanthocyanidins

Proanthocyanidins (PAs) are the second most abundant plant polyphenolic compounds after lignin. PAs affect taste, mouth feel and astringency of many fruits, wines and beverages1,2, have been associated with reduced risks of cardiovascular disease, cancer and Alzheimer's disease3-5, can improve nutrition and prevent bloat in ruminant animals6 and enhance soil nitrogen retention7. PAs are oligomers and polymers of flavan-3-ols, primarily (-)-epicatechin and (+)-catechin, but the mechanism by which the monomers polymerize and become insoluble is currently unknown. Leucoanthocyanidin reductase (LAR) has been shown to convert leucocyanidin to (+)-catechin8,9. Here, we report that loss of function of LAR in the model legume Medicago truncatula leads unexpectedly to loss of soluble epicatechin-derived PAs, increased levels of insoluble PAs, and accumulation of 4β-(S-cysteinyl)-epicatechin, which provides the 4→8 linked extension units during non-enzymatic PA polymerization. LAR converts 4β-(S-cysteinyl)-epicatechin back to epicatechin, the starter unit in PAs, thereby regulating the relative proportions of starter and extension units and consequently the degree of PA oligomerization.

Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.

This study reports the isolation, genotyping, and geographic distribution analysis of the largest collection of O. oeni strains performed to date. It reveals that there is very high diversity of strains in each region, the majority of them being detected in a single region. The study also reports the development of an SNP genotyping method that is useful for analyzing the distribution of O. oeni phylogroups. The results show that strains are not genetically adapted to regions but to specific types of wines. They reveal new phylogroups of strains, particularly two phylogroups associated with white wines and red wines of Burgundy. Taken together, the results shed light on the diversity and specificity of wild strains of O. oeni, which is crucial for understanding their real contribution to the unique properties of wines.

The language of taste

This is a jointly written paper. It has two parts: an empirical part and a theoretical one. Part one, the empirical part, is written by Adrienne Lehrer and describes the language of taste, illustrated by the vocabulary for wine language. The language of the taste of wine often has both a descriptive and evaluate element. Using wine talk as an example, one wine may be described as fruity, acidic, and light, and another as sour, unbalanced, and thin. The second uses highly evaluative terms not found in the first. We analyze the structure of the semantic field of wine descriptors, both literal and metaphoric. A heavy wine uses a deal metaphor, but recent wine writers have expanded the vocabulary by terms such as brawny and muscular. The authority of experts, the advantages and pitfalls thereof, in the description of wine is considered as an instance of delegation of semantic authority. Part two, written by Keith Lehrer, deals with the theoretical implications for a theory of meaning. The theory of word meaning we developed earlier consists of two parts: reference and sense, where reference is how the word is applied to the world and sense to the relationships between words. The theory is stochastic and is based on the respect that speakers assign to the usage of each other. Although reference and sense are closely related in language use, neither can be reduced to the other because how words are applied to objects might conflict with how words are related to each other in the usage with a speech community.

Does Organic Wine Taste Better? An Analysis of Experts' Ratings

AbstractEcolabels are part of a new wave of environmental policy that emphasizes information disclosure as a tool to induce environmentally friendly behavior by both firms and consumers. Little consensus exists as to whether ecocertified products are actually better than their conventional counterparts. This study seeks to understand the link between ecocertification and product quality. We use data from three leading wine-rating publications (theWine Advocate,Wine Enthusiast, andWine Spectator) to assess quality for 74,148 wines produced in California between 1998 and 2009. Our results indicate that ecocertification is associated with a statistically significant increase in wine quality rating. Being ecocertified increases the scaled score of the wine by 4.1 points on average. (JEL Classifications: L15, L66, Q13, Q21, Q56)

Does Organic Wine Taste Better? An Analysis of Expertss Ratings

Eco-labels are part of a new wave of environmental policy that emphasizes information disclosure as a tool to induce environmentally friendly behavior by both firms and consumers. Little consensus exists as to whether eco-certified products are actually better than their conventional counterparts. This paper seeks to understand the link between eco-certification and product quality. We use data from three leading wine rating publications (Wine Advocate, Wine Enthusiast, and Wine Spectator) to assess quality for 74,148 wines produced in California between 1998 and 2009. Our results indicate that eco-certification is associated with a statistically significant increase in wine quality rating.

Exploring the genetic variability in water use efficiency: Evaluation of inter and intra cultivar genetic diversity in grapevines

Genetic improvement of crop Water Use Efficiency (WUE) is a general goal because the increasing water scarcity and the trend to a more sustainable agriculture. For grapevines, this subject is relevant and need an urgent response because their wide distribution in semi-arid areas. New cultivars are difficult to introduce in viticulture due to the narrow dependency of consumer appreciation often linked to a certain particular wine taste. Clones of reputed cultivars would presumably be more accepted but little is known on the intra-cultivar genetic variability of the WUE. The present work compares, on the basis of two field assays, the variability of intrinsic water use efficiency (WUEi) in a large collection of cultivars in contrast with a collection of clones of Tempranillo cultivar. The results show that clonal variability of WUEi was around 80% of the inter-cultivar, thus providing a first assessment on the opportunity for clonal selection by WUE. Plotting the WUEi data against stem water potential or stomatal conductance it was possible to identify cultivars and clones out of the confidence intervals of this linear regression thus with significantly higher and lower WUEi values. The present results contribute to open the expectative for a genetic improvement of grapevine WUE

CLASSIFICATION OF WINES BASED ON QUALITY ASSESSMENT USING ITS CHEMICAL PROPERTIES WITH APPLICATION OF DISCRIMINANT ANALYSIS

To know the quality of wine is utmost important for the producers,consumers and most people involved in this industry. Better is transparency in any procedure more appropriateness is added to it; similar is case with wine quality assessment procedure. Wine is characterized by its taste ,odor, flavor, aroma, mouthgood feel and after taste sensation it leaves with the taster. It is many a times perceived that costlier wines taste better , but it is just a mere perception and not in every respect true. The problem of quality assessment of wine through its taste is of consideration , as the procedure is complex as a whole; and various factors such as pricing, age of taster, color etc. do affect it making it inappropriate to be considered as true standard. On secondary basis the sensation of taste differs from person to person on the basis of sensitivity to a substance, origin of person and his genes. Number of taste buds one has also affect the taste sensation thus, a particular standard can not be set. Chemical properties of wine offer more stablity, and certain properties one of them being PH, which is responsible for the acidity in wine, and other such as sweetness on bases of study are found to collectively affect the taste of wine and hence, can be incorporated to predict the quality. Classifiaction techniques in machine learning provide ba scope to do. To learn how well these properties help in quality assessment procedure, linear discriminanat analysis has been applied on data set of wines produced in a exacting area of Portugal.

The effects of soil on the taste of wine

The effects of soil on the taste of wine

Influence of polysaccharides on the taste and mouthfeel of white wine

Background and Aims Mouthfeel attributes of white wine contribute to its style and therefore to the context in which it is most appropriately consumed. The effect of polysaccharides on the mouthfeel of white wine and their interaction with pH, ethanol and phenolic substances was determined. Methods and Results White wine polysaccharides and polysaccharide fractions, defined by molecular mass and composition, were added to either white or model white wine of variable pH and concentration of alcohol and phenolic substances to assess their effect on white wine taste and mouthfeel. A higher concentration of polysaccharides reduced perceived palate hotness. The effect of polysaccharides on mouthfeel and taste was independent of the concentration of phenolic substances. A medium molecular mass polysaccharide fraction of 13–93 kDa, containing arabinogalactan protein and mannoprotein reduced palate hotness and increased viscosity at higher pH. Conclusions Polysaccharides had a relatively small effect on mouthfeel and taste compared with the effect of wine pH and ethanol. Medium molecular mass polysaccharides were mostly responsible for the difference in perceived hotness and viscosity. Significance of the Study Palate hotness is a negative characteristic in white table wines. Winemaking practices that increase the concentration of arabinogalactan protein and low molecular mass mannoprotein could assist in masking palate hotness in white wine. Management of pH and alcohol can also be used to significantly influence the taste and mouthfeel in white wine.

Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287.

In this study, Lactobacillus plantarum JH287 was used as a malolactic fermentation starter in Campbell Early wine production. L. plantarum JH287 was first lyophilized, and the malolactic fermentation potential of freeze-dried L. plantarum JH287 was investigated. Different protective media and rehydration conditions were tested to improve the survival rate of freeze-dried L. plantarum JH287. Optimal protective medium contained 10% sorbitol and 10% skim milk. The optimal rehydration condition was a 1-h rehydration time conducted in the same protective media, and the combination of these two methods produced a survival rate of 86.37%. In addition, a 77.71% survival rate was achieved using freeze-dried samples that were stored at 4°C for 2months. Freeze-dried L. plantarum JH287 and Saccharomyces cerevisiae Fermivin were used to inoculate the Campbell Early grape must to decrease its malic acid content. Using this mixed-fermentation method, wine showed a decrease in malic acid content after 9days of fermentation. GC-MS analysis detected 15 volatile ester compounds in the wine. A sensory evaluation showed that the taste and aroma of mix-fermented wine were better than those of the control that had not been inoculated with L. plantarum JH287.

Wine Tasting Without a Tongue: Wine Taste Perception in a Person with Isolated Congenital Aglossia, Average Taster, and Sommelier

ObjectiveIsolated congenital aglossia (ICA) is the absence of a tongue without the presence of other syndromes or symptoms. Previous studies have confirmed taste perception in ICA using single taste solutions including sour, salty, sweet, bitter, and umami.MethodsOne average taster and one sommelier were age‐ and sex‐matched to the 46 year old female with ICA. The taste perception of wine was evaluated by measuring 73 variables using a sommelier validated Nose and Palate Survey developed by the researchers from the Court of Master Sommeliers Deductive Tasting Format. Five types of medium‐bodied, red wines were sampled in triplicate. While the overall order of samples was randomized, the subjects tasted the samples in the same order to account for any taste perception variations due to the order in which the wine was tasted. Data were analyzed with one‐way independent ANOVA with post hoc tests using IBM SPSS Statistics 22. Significance was set at p ≤ 0.05 and results were expressed as means ± SE.ResultsThe sommelier had the greatest amount significantly different variables compared to the person with ICA and regular taster at 37 and 31 variables, respectively (p<0.05). The person with ICA and regular taster had the least number of significantly different variables at 15 (p<0.05). Post hoc analysis revealed that both the smell and taste of dried fruit had significantly different results among the three subjects. The smell of dried fruit was significantly different between the person with ICA (M=2.13, SE=.165) and sommelier (M=0.20, SE=.107, p<0.001), the person with ICA and average taster (M=1.36, SE=.248, p=0.041), and the average taster and sommelier (p=0.001). The taste of dried fruit was significantly different between the person with ICA (M=2.85, SE=.191) and sommelier (M=0.33, SE=.126, p<0.001), the person with ICA and average taster (M=1.57, SE=.228, p<0.001), and the average taster and sommelier (p<0.001).ConclusionThis was the first study investigating taste perception in a person with ICA using a whole food and/or beverage approach. The novice tasters, both with and without a tongue, had greater similarity of nose and palate variables than either compared to the sommelier. This suggests that the person with ICA had similar wine taste perception to the average taster, while wine taste perception varies greatly between trained wine experts and novice wine tasters with or without the tongue. Previous research suggests that naïve wine tasters and sommeliers use different neural pathways when tasting wine, with the naïve tasters showing activation in the primary gustatory cortex associated with emotional processing, while the sommeliers had activation in the dorsolateral prefrontal cortex associated with high‐level cognitive processes. This difference in neural processing may account for some of the differences demonstrated in this study. Further research could overcome the limitations of the small sample size and number of tasting samples, perhaps by utilizing discrimination tests, and expand on how a person with ICA tastes similarly to a person with no abnormalities within the oral cavity.Support or Funding InformationThis study was sponsored by Dr. Long Wang's personal fund. Wine samples were generously donated by District Wine in Long Beach, CA.