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

Abstract

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.

Acknowledgements

This project was supported by Australia's grapegrowers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funds from the Federal Government. We also thank the Brooke Travis, Leigh Francis and Belinda Bramley for conducting the sensory trials, and the tasters for volunteering their time and skill.