RHEOLOGIC MEASUREMENTS OF WINE TEXTURE AND VISCOSITY. CORRELATIONS WITH SENSORIAL ANALYSES.

This study involved the testing of rheologic methods used to measure wine texture and the comparison of these parameters with those of the sensorial evaluation descriptors of thickness, glycerol, sweetness or astringency. The importance of this study is to provide professionals with the tools necessary to characterize wine texture objectively. Nine wines from the Loire Valley were selected according to their quality and the probable differences in terms of texture and viscosity: 3 dry red wines, 3 dry and semi-dry rosé wines and 3 dry white wines. The comparison between the physical-chemical and sensorial methods demonstrated that the rheologic measures can be interrelated with the organoleptic characteristics of the wines. The Oswald cell seems very discriminating and the results from the rheometer were linked to sensations of persistence and astringency intensity. The first results obtained during this study could contribute to a better definition as well as a better use of sensorial descriptors such as thickness, glycerol, persistence or astringency intensity.