Influence of ethanol content on sweetness and bitterness perception in dry wines

- Sweetness and bitterness intensity were evaluated in dry wine after panel training.
- The panel was able to discriminate intensity modulations of sweet and bitter taste.
- Sweetness of dry wines was not affected by usual variations of ethanol content.
- Ethanol had an indirect effect on white wine taste by increasing the bitterness perception.
- These results highlighted the importance of matrix on the perception of wine taste.

Ethanol is the second major component of wine after water and exhibits important sensory properties. Previous studies suggested that its bittersweet taste varies according to the alcohol content and the matrix. However, the organoleptic impact of ethanol on wine remains largely ambiguous. Various sensory tests were carried out with a trained panel and the results were statistically analyzed. Tastings revealed that variations of ethanol content usually observed in dry wines have no direct effect on sweet taste of wine. The role of ethanol in white wine bitterness was also studied, revealing its ability to impart the perception of bitterness due to sensory interactions with other constituents. Moreover, a threshold effect was observed between 7 and 10% alc. vol.. These results underline the importance of sensory interactions in the perception of taste and illustrate the role of matrix effects.