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WINEMAKING A universal problem ... is that elevated levels of alcohol can increase the perception of bitterness. Correlations with Tannin Intensity + + + + - Acidity Volume/body/sweet Yeast in suspension Non-soluble solids Polysaccharides In Viognier, tannin intensity does not always strongly correlate with the total phenol concentration. For example, tyrosol has been estimated to comprise 10% of the total phenolic content of white wines,15 and tannin taste has been correlated to tyrosol. It is thought to be formed from the amino acid tyrosine by yeast during fermentation.16 The concentration is believed to depend primarily on yeast strain, initial concentration of sugars and tyrosine in the must. Winemaking practices such as oxidative must handling may lower the tyrosol concentrations. small concentration of sugar, juice, etc. The fact that dry tannins are not well masked by sugar suggests this approach is not always effective in Viognier if the phenol elements have not been properly managed. Correlations with Bitterness + Ethanol + Grape and oak tannins, including immature seed tannins + Acid, specifically malic acid + Yeast in suspension - Polysaccharides A universal problem in Viognier production is that elevated levels (above 14.5%) of alcohol can increase the perception of bitterness. The negative correlation between polysaccharides and bitterness is a reason for the use of high polysaccharide-producing yeast and the use of addition agents such as gums like Gum Arabic and yeast fining. Viognier fruit contains terpenes, and a correlation between bitterness and terpene glycoside concentration has been reported.17 The use of so-called flavor-enhancing enzymes, which contain glycosidic activity, An opportunity for Tasting Room Suppliers Correlations with Astringency + + 0 - + Grape and oak tannins Acidity Sugar Alcohol up to about 14%, + above 14% Non-soluble solids A new eNewsletter from Wines & Vines: Tasting Room Focus Qualitative change in phenols due to oxidative polymerization and protein precipitation can result in softer astringency, which can lower the perception of the acidity and increase the perception of the sweet elements. Correlations with Dry Tannins - Alcohol up to about 13%, + above 13% 0 Sugar + Grape and oak tannins, including seed + + + - tannins Acid, mainly malic and acetic Yeast in suspension Non soluble solids Polysaccharides Sell to your target audience Contact us for more details (866) 453-9701 • winesandvines.com Some attempt to provide sweetness and/ or body or volume with the addition of a Win es & Vin es F EB RUA RY 20 13 69