The White Wine Mouthfeel Wheel: A Lexicon for Describing the Oral Sensations Elicited by White Wine
The White Wine Mouthfeel Wheel: A Lexicon for Describing the Oral Sensations Elicited by White Wine
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白葡萄酒口感轮：描述白葡萄酒引起的口腔感觉的词典
DOI：
10.1080/09571260802164038
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发表时间：
2008
期刊：
影响因子：
--
通讯作者：
P. Demiglio
中科院分区：
文献类型：
--
作者：
G. Pickering;P. Demiglio
摘要白色葡萄酒可以引起广泛的味觉和味觉感受，其中一些可能与红葡萄酒引起的味觉和味觉感受有质的不同。通过涉及136种葡萄酒和21次会议的广泛感官小组工作，已经开发了一个词汇，一套定义，评估协议和参考标准，以描述和测量白色葡萄酒引起的口腔感觉，包括餐桌，起泡酒，甜点和强化风格。该词典已被可视化为一个层次轮结构。这些工具可用于更全面地确定葡萄栽培和酿酒变量对白色葡萄酒质量的影响，并有助于葡萄酒专业人员的培训和交流。
Abstract White wines can elicit a wide range of taste and mouthfeel sensations, some of which may be qualitatively different to those elicited by red wine. Through extensive sensory panel work involving 136 wines and 21 sessions, a lexicon, set of definitions, evaluation protocol and reference standards have been developed to describe and measure the oral sensations elicited by white wine, including table, sparkling, dessert and fortified styles. The lexicon has been visualised as a hierarchical wheel structure. These tools can be used to more fully define the influence of viticultural and oenological variables on white wine quality and to aid in the training of and communication between wine professionals.