Wine Mouthfeel and Texture
Seth Cohen
Appalachian State University
Director of Enology / Fermentation Sciences
February 4, 1012
Wine Texture
From a quality / character perspective
Wines primarily characterized by varietal typicity: Color, Aroma, Balance (Age)
Consumer has an expectation of what that wine will be based on the label
Wine texture comes into play immediately, differentiating quality (90 pt vs. 80
pt)
Achieving exceptional textural properties of wine can be inherently difficult
Stems from fruit composition and wine production techniques once off the
vine
Wine texture – mouthfeel, body, palette, balance, finish …
Ideal descriptors: Full, Rich, Supple, Smooth, Round, Balanced
Not so ideal: Thin, Limp, Watery, Angular, Harsh, Aggressive, Rough
Like aroma profiles, not all wines are expected to be big, full wines
However, they should present a pleasing entry into the palette and finish
Wine texture should follow the expectations set by the eyes and nose
I like to break this aspect into 3 basic categories in my own mind:
Balance
Body Finish
Astringency
There is interplay between areas (e.g influence of acidity on astringency or
perceived bitterness, influence of alcohol on palette and finish)
Balance
Quite literally- the balance between sweet and sour / sugar and acid
Sweet and Sour are 2 of the 5 tastes most of us are capable of perceiving
Sweet, Salty, Sour, Bitter, Umami
This response is dictated by the activity of our taste buds, or papillae on the
tongue.
Density of papillae on the tongue has been correlated to ones sensitivity to
taste perception.
Balance
• A form of chemoreception, chemicals interact with the receptor proteins
at the papillae and a signal is transmitted through neurons to the brain.
• Sweet perception: 0.5 - 5 g/L (Sucrose)
• Sour perception: 0.05 - 0.2 g/L (Tartaric Acid)
• Dry wine:< 5.0 g/L Sugar (< 0.5 %) , 4-6.0 g/L Tartaric Acid
Balance
The importance of balance in a wine (red or white) is to compliment the
aroma or character.
Highly acidic wines tend to deliver a thin, watery, dry perception.
The contribution of sugars, even very low concentrations (< 0.5%), can
counteract the acidity and build volume or body to a wine.
Wines out of balance towards low acidity tend to be flat, flabby, soft
Glycerol is also found to balance acidity through the perceived sweetness
Not generally thought to provide viscosity at concentrations typically
found in wine.
Body
The Body of wine refers more to the perception of weight, volume, or viscosity
in the mouth.
There is an obvious interplay between balance and body
An acidic wine can display considerable body or weight
Sweet wines often exemplify the definition of a thick or full wine
Tokay, Sauternes, Trockenbeerenauslese, Ice-wine, Sweet Muscadine…
Aside from sugar, common contributions to body come from polysaccharides
- Grape, Yeast, Exogenous -
Polysaccharides (colloids) are generally held in solution or suspension
Setting jelly is a visual and textural example of the influence of polysaccharides
Increase the viscosity and perceived thickness of wine
Stabilize macromolecules in wine during aging (haze, texture, color, acidity)
Polysaccharides are long-chained sugar polymers (glucose, mannose,
arabinose, xylose etc.)
Many of the soluble polysaccharides are not digestible by humans / microbes
Remain in solution / suspension, are relatively large, and open to various molecular
interactions (ionic bonding, H+ bonding, hydrophobic interactions).
Interact with phenolics, proteins, and other polysaccharides
Can form ‘protective’ colloid stability; can also form precipitates (haze potential)
Grape-based polysaccharides come from the skin
and mesocarp
May precipitate due to the ethanol content of wine
Issues with filtration and haze formation (Botryitis
infected grapes)
Yeast Polysaccharides – Mannoproteins
or mannans (mannose polymers)
Liberated from yeast cell walls (autolysis)
Lees aging (Sur Lies) via Batonage / Stirring
Thought to provide colloid stability during
aging and a richness in texture (Chablis).
Pectolitic enzymes can influence the size and solubility of polysaccharides
Typically added at crush pad to liberate juice, aid in maceration, pressing
and clarification.
Skin contact, phenolics, and fining agents can also influence final content
Lees aging (Sur Lies) via Batonage / Stirring
Common method to enhance texture
and body of white and red wines
Requires time and attention (and good lees)
Avoid H2S formation
Tannin /colloid aggregation
Arabinogalactan-proteins (size in diameter)
Rhamnogalacturonan II dimers
The more RGII-d’s, the greater the
aggregation.
(0.05 – 0.5 g/L)
Yeast Mannoproteins
Inhibit aggregation
(0.05 g/L – 1.0 g/L)
Riou et al. (2000) Food Hydrocolloids. 16, 17-23.
Exogenous Polysaccharides or Gums
Colloid stability (color, aroma, tannins), volume enhancement, balance
Commercial yeast and grape-based preparations
Biolees, Opti-red, Surli products, Claristar
Intended to be added at different times based on desired outcome
(fermentation aid vs. cellaring / aging / finishing)
Commercial Gum-based preparations
Typically gum arabic (Acacia tree), guar gum (guar bean), fruit pectin
Intended to be soluble, odorless, and stable
Numerous products available depending on desired outcome
Tannins
Tannins provide astringency, contributing to the perception of wine texture and
mouthfeel
Astringent, Rough, Chalky, Silky, Creamy, Abrasive, Drying
Principle activity stems from the ability to bind proteins
Tanning leather / hide
Proteins in salivary excretion are precipitated (Proline-Rich-Proteins, PRPs)
Loss of lubrication; drying or astringent sensation
For some reason – people respond positively to this attack on the tongue!
Provides depth, texture, and a wine to chew on
Ideally tannins provide a round or full texture; not angular or a ‘donut’ wine
Tannins
Flavan-3-ols / Proanthocyanidins (PAs) / Tannins
- Found in all tissue. R1
- Di- and Tri-OH in skin. OH
- Di-OH and gallate-ester in seed. HO O R1
- Ellagitannins from Oak OH
8 1
6'
3'
OH
- Sensory properties related to
HO 8α O 2
OH
R2 2' R1
3
6
4α
substitution and polymer size.
4 R2
OH OH
OH
HO O
OH
R1
R2
- Seed tannins are generally smaller
OH
OH
HO O
polymers (mDP); thought to contribute
OH
extension R1
subunits R2
bitterness
OH
OH
HO O
OH
R1
R2
OH
- Skin Tannins tend to be larger (mDP);
OH
HO O
OH
providing more astringent quality and OH
R2
less perceived bitterness.
terminal
subunit
- In the vineyard, light exposure before véraison is probably the most
influential factor relating to tannin content.
Tannin Extraction
Tannin extraction is dictated by maceration, time, ethanol content, interaction
with other components (proteins and polysaccharides)
Saignee is an effective method to increase tannin content of wines (juice : pulp).
Balance ethanol content with effect on tannin content
Crushing berries does not appear to have the impact often assumed (Merlot)
Tannin Extraction
Tannin extraction is dictated by maceration, time, ethanol content, interaction
with other components (proteins and polysaccharides)
Saignee is an effective method to increase tannin content of wines (juice : pulp).
Balance ethanol content with effect on tannin content
Crushing berries does not appear to have the impact often assumed (Merlot)
Tannin Extraction
Tannin extraction is dictated by maceration, time, ethanol content, interaction
with other components (proteins and polysaccharides)
Saignee is an effective method to increase tannin content of wines (juice : pulp).
Balance ethanol content with effect on tannin content
Crushing berries does not appear to have the impact often assumed (Merlot)
Cerpa-Calderon and Kennedy (2008) JAFC. 56, 9006-9014
Tannins
In addition, seed tannins do not appear to negatively effect wine quality
Studies show a preference for the contribution of seed tannins in red wine.
Seed removal and seed additions during fermentation
(Lee at al. (2008) Food Chemistry. 1270-1273; Kovac et al. (1995) AJEV. 363-367)
During aging – tannins aggregate, form associations with other molecules,
and oxidize (reactive). Alters overall perception, intensity, and quality of
astringency.
The “Softening” of red wine occurs over time due to oxidation
This process involves oxidative polymerization, intermolecular
associations, and precipitation (development of mature wine color evident).
The presence of polysaccharides / proteins / fining agents will also influence
tannin content / perception
Fining trials with Gelatin, Isinglass, PVPP – Dial in perception of tannins but
critical to consider the intention of aging wine.
Exogenous tannins:
Grape-based and wood based (oak)
Do you want to incorporate aroma / flavor?
Fermentation tannins (white wines, red wines)
Added at the crush pad, to must, pressed juice.
Typically in a range from 50-200 ppm
Help develop color (stabilize anthocyanins), protect against oxidation
(flavor/aroma, browning), increase overall tannin concentration and encourage
tanning development
Aging and cellaring tannins
Added at tank or at barreling, again from 50-200 ppm
Help protect against oxidation (reduce SO2?)
Generally, a “rougher tannin”, something that also benefits from
modifications during the aging process
Still developing long-term color stability and focus on development /
maintenance of aroma profile.
Finishing tannins
Added pre-bottling, typically weeks or months before wine is packaged
Should provide desired effect within 1-2 days of trial (maybe a slight
overshot in intensity)
Important to be aware of potential instabilities in wine (precipitates)
Can be effective anywhere from 10- 200 ppm; hopefully the low range of
addition at this point (and they are typically more costly!)
Tannin Additions
Strategy of tannin additions is typically to start rough and dial in as the wine
ages.
Assess the condition of the grapes / juice / must at harvest (can be difficult)
Make additions and allow time (1-2 weeks) to determine incorporation
By the time you hit the finishing tannins, that should be aimed at filling the
palette in and providing a slight boost that will carry the wine through
bottling to desired age.
Keep records for following years (including additions + tasting notes)
The best tannin for the job?!
You really have to determine that for yourself, but don’t be
accepting of the first product that seems to do the job
Tasting Wines – 3 Whites (W1-W3) and 4 Reds (R1-R4)
Starting from LEFT to RIGHT (W1 > W2 > W3)
Assess visual and aroma
Assess Balance, Body, Astringency, Finish
Do you perceive differences between samples?
Describe how they differ most.
Preferences?
Red Wines (R1 > R2 > R3 > R4)
Same process, this time Astringency and Tactile sensations are more
pronounced
Try to identify attributes that differentiate the samples from each
other
Base Red
R1
Barbera, Piedmonte
(Italy, in a box)
Tannin Riche
W3 Sucrose 0.5% R2 (Scott Labs)
Addition of 5.0 g / Liter Addition of 150 mg/ Liter
Tanenol Fruitan
W2 Flash Gum R3 (Enartis)
(Scott labs) Addition of 150 mg/ Liter
Addition of 1 ml / Liter
Base Wine MaxiGum
R4
W1 Cortese, Piedmonte (Enartis)
(Italy, in a box) Addition of 1 ml / Liter
Bench Trials!
Prove to yourself that what you think you need is worthwhile.
Get input via blind tastings whenever possible.
Take advantage of sample products and determine what is right for you.
Use of gums in white and red wines
Increase volume, viscosity, stabilize color, aroma, tannins, colloids
Use of tannins in white and red wines
Protect against oxidation, stabilize color / aroma, provide astringency, fill
holes in palette, increase aging potential (all of above), impart flavor (oak)
Consider ranges of gums: 0.05 – 1.0 ml /L
Tannins: 50-300 mg / L
Start by comparing various products for overall impact
- Consider variable additions of product to dial in
- Give wines time to acclimate (1-2 days)
- Get a consensus
- KEEP GOOD RECORDS
