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p r a c t i c a l w i n e r y & v i n e ya r d J a n U a r y 2 0 1 5 27 W I N E M A K I N G ple, in unpublished work from our lab, white wines were evaluated for particu- late, roughness and smoothness both "in mouth" and again "after expectoration," with significant changes noted between these time-points for some samples, in agreement with findings on red wine from R. Gawel et al. 10 Applications and other considerations The white wine mouthfeel wheel should assist with more clear and precise com- munication between wine professionals on the oral sensations elicited by wine. It should also allow the research commu- nity to more fully describe the influence of viticultural and enological variables on wine quality. For example, it has been used in con- junction with classic flavor-profiling tech- niques to examine the influence of lactic acid bacteria (LAB) strains on the texture of Chardonnay wine. 20 In that study, the influence of five different LAB strains on the texture of a Chardonnay wine as experienced in-mouth and after expecto- ration was examined, and compared with Table III: Definition, reference standard composition and evaluation protocol used for outer-tier descriptors of integrated sensations Outer-tier Definition Standard Type Standard Composition and Evaluation Protocol descriptors Fresh Meringue, A sensation of fullness Oral Fresh Meringue: beat the whites of 2-3 fresh eggs until stiff peaks form Solid, Meringue, and the dynamic feeling Solid Meringue: Presidents Choice meringue nests (Fortinos super market St Catharines) Whipped Cream of exp ansion typically Whipped Cream: Cool Whip (Zehrmart Inc, St Catharines) and Dessert associated with sparkling Dessert Mousse: Fortinos supermarket (St Catharines) bakery mini chocolate mousse Mousse wines Pressed Foam, An overall sensation of Manual Pressed foam: 3 cm width x 3 cm length x 0.3cm depth (Walmart, St Catharines) Velvet, Small smoothness, volume and Velvet: 3 cm width x 3 cm length x 0.2 cm depth (Fabricland, St Catharines) Marshmallow depth. Pressed foam, Small marshmallow: 2 cm x 2 cm x 2 cm (No Name brand, Zehrmart Inc, St Catharines) and Large velvet, small marshmallow Large marshmallow: 4 cm x 4 cm x 4 cm (No Name brand, Zehrmart Inc, St Catharines) Marshmallow and large marshmallow Foam: assess using finger and thumb; push along the foam gently while stroking at the same listed in increasing order time; Velvet: stroke with nap while wiggling the abric around between forefinger and thumb; of volume and fullness Marshmallows: apply gentle pressure all over while moving marshmallow around hand Cloying High sweetness with a Oral Koolaid jammers fruit punch (Fortinos supermarket, St Catharines) thick and persistent sensation experienced in the back of the throat Cleansing An overall clean, Oral lemon water standard (1 lemon quartered and combined with 1 L of Brita-filtered water refreshing sensation and steeped for 10 min) on the finish of the palate Felt Refers to an overall Manual 3cm wide x 3.5 cm long x 0.2 cm deep strip of felt (Walmart, sensation of roughness St Catharines) and drying in the mouth Rub between forefinger and thumb Rich Integrated with depth and Conceptual — significant complexity (refer definition) and fullness Round Integrated with depth, Conceptual — reasonable complexity and (refer definition) fullness and without any specific oral sensation dominating Creamy An impression of mouth- Conceptual — coating, softness and fullness (refer definition) Supple A soft, gentle, and frictionless Conceptual — impression with moderate (refer definition) to full body Integrated An impression that oral Conceptual — sensations are combined (refer definition) in good proportion Neutral Simple integration of Conceptual oral sensations (refer definition) Disjointed Lack of integration of Conceptual — oral sensation(s) (refer definition) Insipid Thin and lacking in Conceptual — complexity (refer definition) Harsh A rough and grating Conceptual — (refer definition) Aggressive A prolonged and significant Conceptual — impression of harshness (refer definition) across the palate Chardonnay that had not been through malolactic fermentation (control). Higher perceived acidity and acid- mediated tactile sensations such as pucker intensity explained most of the differences between control wines and those that had been inoculated with LAB. Wines produced using different LAB strains were differentiated for all three surface texture categories — smoothness, roughness and particulate. Irritation, drying and weight were also important in discriminating some strains. In addition, the change in oral sensations