Oak extraction effects on the body of California Chardonnay wine.

摘要

The current study was broken into three experiments, with each designed to measure various parameters of wine body. The first was designed to explore the extraction of oak compounds, and their resulting sensory and chemical impacts on Chardonnay wine body. Eight barrels of various toast levels and oak origin were used to ferment and age a Chardonnay wine. A ninth neutral barrel was included as a control. The barrel toast profile wines were found to be significantly different chemically and sensorially with respect to volatile aromas and taste attributes, but the wines did not differ in the perceptions of perceived viscosity, mouth coating, or prickle feeling. Under the conditions studied the various toast profiles did not alter wine body.;The second part was designed to test if oak extraction from oak alternatives altered the measured physical viscosity in a model wine. Under the studied conditions of three weeks contact, oak extraction did not alter measured viscosity.;The third part used a system of model solutions to study the interaction of instrumental viscosity on the perception of ethanol, acidity, and viscous mouth-feel. Two levels of tartaric acid (3,5 g/L), two levels of ethanol (10, 13% v/v), and three levels of measured viscosity (1.6, 1.8, 2.0 cP at 20°C) were selected to create 12 model wines. Increasing measured viscosity of the model solutions affected the perceptions of sweet, sour, bitter, viscosity, and ethanol. Increasing measured viscosity increased the perceptions of viscosity and sweet, simultaneously decreasing the perceptions of bitter and ethanol.