A "Mouth-feel Wheel": terminology for communicating the mouth-feel characteristics of red wine
By R. Gaweł, A. Oberholster, I. Francis. 2000
289 citations recorded by the source corpus.
A hierarchically structured vocabulary of mouth-feel sensations elicited by red wines has been produced. Represented as a wheel, this structured vocabulary should assist tasters in their interpretation and use of terminology relating to 'in mouth' sensations produced by red wines. These terms and their definitions were generated by consulting the opinions of experienced wine tasters following exposure to an extensive range of commercial red wines. Logical relationships among the derived terms were formulated by analysis of 'sorting data' provided by a combined group of experienced winemakers and wine-tasters.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/76c5d2c8208a1cade611313173b4dfea03b3e064
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Citations in the corpus
- Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research (2006, background): “In wine, tannins are an important component of its gustatory impact, with flavan-3-ols and proanthocyanidins contributing to body and mouthfeel (Glories 1988, Thorngate 1997, Gawel et al. 2000).”
- A review on astringency and bitterness perception of tannins in wine (2014, background): “2, the tannin molecules with high astringency intensity may taste too drying; those with high astringency intensity taste a bit particulate; a large quantity of tannins molecules with low astringency intensity would lead to surface smoothness mouth-feel (Gawel et al., 2000).”