Effect of carbonation level on the perception of sparkling wine

John Castura/ September 28, 2018/ Symposium/ 0 comments

The relationship between instrumental and sensory measurements were investigated in 11 wines varying in their carbonation level. Although sourness intensities of the wines were not significantly different, increased carbonation concentration affected the dynamics of sourness perception. Both the onset and extinction of the sourness perception were delayed with increased carbonation. Amongst potential explanations are that dynamic effects of carbonation draw attention away from sensations that arise in other sensory modalities, including gustation, and that carbonation has an anaesthetizing effect which partially reduces the ability to perceive sourness. Findings suggest potential for further research for systematically investigating how carbonation level affect how products are perceived in mouth.

Castura, J.C., McMahon, K., & Ross, C.F. (2018). Effect of carbonation level on the perception of sparkling wine. In B. Siegmund & E. Leitner (eds.): 15th Weurman Flavour Research Symposium (pp. 217-220). 18-22 September 2017. Graz, Austria: Verlag der Technischen Universität Graz.


Share this Post

Leave a Comment

Your email address will not be published. Required fields are marked *