a Australian Wine Research Institute , Paratoo Road, Urrbrae , Australia.
b Deakin University Faculty of Health, School of Exercise and Nutrition Sciences , Burwood , Australia.
Crit Rev Food Sci Nutr. 2018;58(17):2939-2956. doi: 10.1080/10408398.2017.1346584. Epub 2017 Aug 22.
White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mouthfeel and the direct and interactive effects of white wine composition, specifically those of low molecular weight phenolic compounds, polysaccharides, pH, ethanol, glycerol, dissolved carbon dioxide, and peptides. Ethyl alcohol concentration and pH play a direct role in determining most aspects of mouthfeel perception, and provide an overall framework on which the other minor wine components can interact to influence white wine mouthfeel. Phenolic compounds broadly impact on the mouthfeel by contributing to its viscosity, astringency, hotness and bitterness. Their breadth of influence likely results from their structural diversity which would allow them to activate multiple sensory mechanisms involved in mouthfeel perception. Conversely, polysaccharides have a small modulating effect on astringency and hotness perception, and glycerol does not affect perceived viscosity within the narrow concentration range found in white wine. Many of the major sensory attributes that contribute to the overall impression of mouthfeel are elicited by more than one class compound suggesting that different physiological mechanisms may be involved in the construct of mouthfeel percepts.
白葡萄酒口感涵盖了感知黏度、涩感、灼热感和苦味的触觉、化学感觉和味觉属性，越来越被认为是整体白葡萄酒质量的重要组成部分。本综述总结了白葡萄酒口感感知的生理基础，以及白葡萄酒成分（特别是低分子量酚类化合物、多糖、pH 值、乙醇、甘油、溶解二氧化碳和肽）的直接和交互作用。乙醇浓度和 pH 值直接影响口感感知的大多数方面，并为其他次要葡萄酒成分相互作用影响白葡萄酒口感提供了一个整体框架。酚类化合物通过影响黏度、涩感、灼热感和苦味等方面广泛影响口感。它们广泛的影响可能源于其结构多样性，这使得它们能够激活参与口感感知的多个感觉机制。相反，多糖对涩感和灼热感的感知有较小的调节作用，而甘油在白葡萄酒中发现的狭窄浓度范围内不会影响感知黏度。许多有助于整体口感印象的主要感官属性是由不止一类化合物引起的，这表明口感感知的构建可能涉及不同的生理机制。
