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A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine
Article first published online: 12 MAR 2008
Australian Journal of Grape and Wine Research
Volume 6, Issue 3, pages 203–207, October 2000
How to Cite
GAWEL, R., OBERHOLSTER, A. and FRANCIS, I. L. (2000), A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research, 6: 203–207. doi: 10.1111/j.1755-0238.2000.tb00180.x
- Issue published online: 12 MAR 2008
- Article first published online: 12 MAR 2008
- Manuscript received: 26 May 2000
- red wine;
- sensory analysis
A hierarchically structured vocabulary of mouth-feel sensations elicited by red wines has been produced. Represented as a wheel, this structured vocabulary should assist tasters in their interpretation and use of terminology relating to ‘in mouth’ sensations produced by red wines. These terms and their definitions were generated by consulting the opinions of experienced wine tasters following exposure to an extensive range of commercial red wines. Logical relationships among the derived terms were formulated by analysis of ‘sorting data’ provided by a combined group of experienced winemakers and wine-tasters.