Molecular drivers of wine texture and taste
Consumers often place a higher value on wine because of their perception of a certain uniqueness of some sensory property of the wine. This may be a flavour or texture of a wine associated with a particular region or vineyard site. In terms of taste, many European and new Australian styles of red wines, are positively characterised by a savouriness, but despite knowledge of molecular drivers of savoury (eg umami) flavours in foods, similar compounds have not yet been characterised or their functions defined in wines. Compounds described by ‘mouthfulness’, or ‘kokumi’ have also been characterised in foods but not in wine, but evidence exists that such compounds may be present in wines. This project aims to identify these compounds that lead to positive and negative taste and texture outcomes, throughout wine production.
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