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The Effect of Glycerol on the Perceived Viscosity of Dry White Table Wine
- DOI:
- 10.1080/09571260802622191
pages 109-114
Available online: 08 Dec 2008Abstract
The effect of glycerol on the perceived viscosity of dry white wines was investigated using direct paired comparison sensory methods. Before tasters assessed wines for viscosity, the natural sweetness of glycerol needed to first be masked. This was achieved using two novel methods—prior oral exposure to the anti-sweetness agent Gymnema sylvestre, and by sweetness equalisation using a non-viscous high potency artificial sweetener. After masking its sweetness, the addition of 6 g/L of glycerol did not increase the perceived oral viscosity of dry white wine suggesting that glycerol does not play a role in the perception of dry white wine viscosity. Therefore, palate viscosity in dry white wine cannot be enhanced by employing traditional winemaking approaches that elevate glycerol levels.
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- Available online: 08 Dec 2008
Author affiliations
- a The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA, 5064, Australia E-mail:
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