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The Effect of Glycerol on the Perceived Viscosity of Dry White Table Wine

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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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Document Type: Research Article

Affiliations: The Australian Wine Research Institute, Glen Osmond, SA, Australia

Publication date: July 1, 2008

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