Source | Attribute | Effect | Masked/Enhanced Flavors |
Sugars, glycerin, | Sweetness | Contributes to body and mouthfeel by giving "smoothness and roundness" sensations | Masks acidity and bitterness |
Alcohol level | Sweetness | Contributes to body and mouthfeel by giving "smoothness and roundness" sensations; excessive alcohol contributes warmth and heat sensations | High alcohol masks high acidity; High alcohol and low acidity masks high astringency |
Primarily tartaric acid | Acidity | Contributes freshness, brightness, crispness; increases impression of astringency and bitterness | Masks sweetness |
Tannins | Astringency and bitterness | High tannin levels and high acidity can be perceived as astringent and bitter; Wine balanced with respect to tannins, acidity and alcohol tastes "soft" and "velvety" |
Low tannin levels can support higher acidity |
Oak | Complexity | Masks fruitiness | |
Age | Decreases fresh fruit flavors, astringency and color | ||
Low Temperature | Decreases the perception of sweetness and acidity and increases the perception of astringency | ||
High Temperature | Increases the perception of alcohol |
Reference:
1. Wine Stability and Sensory Analysis (VID254), U.C. Davis Extension, pg. 26-27.
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