Taste Sensations

The first three vials contain the three basic wine tastes:

1. Acid
(2.25g supplied in vial no1, to be added to 750ml of wine)
An essential part of a wine that results in balance with the sugar. The principal acids in wine are tartaric and malic acid
which are present in grapes in a concentration range of 4 to 15 g/l. The acid taste is detected along the sides of the tongue
and mouth and results in the tart taste. Acidity directly influences the colour, aroma and flavour of a wine.

2. Sugar
(3.75g supplied in vial no 2, to be added to 750ml of wine)
The sugar originates in the grapes and most sugar is converted to alcohol during fermentation. Frequently a small amount
of residual sugar is retained in the wine to balance the acid and add to palate harmony. The sugar is detected at the front of
the mouth.

3. Bitter
(0.5g supplied in vial no 3, to be added to 750ml of wine)
Bitterness is detected at the back of the palate. This taste is produced by compounds extracted from the grape stalks and
seeds or can be produced by oxidation of other compounds.

Tactile Sensations
4. Tannin
(20mg supplied in vial no 4, to be added to 750ml of wine)
Tannin is described as a tactile sensation rather than a taste. Tannins exist in the skins and seeds of grapes. The tannin
reacts with the protein in the mouth and results in a drying sensation in the mouth. This is similar to the tanning process of
leather. Tannins are also derived from oak which integrate with the wine during wood maturation. The sensation peaks
about five seconds after the wine is tasted.

5. Alcohol
(5ml supplied in vial no5, to be added to 750ml of wine)
Alcohol also creates a tactile sensation in the mouth rather than a taste. At moderate levels the alcohol adds to the
apparent sweetness or body of a wine. Some Chardonnay and Shiraz wines contain 13 to 14% alcohol and produce a hot
or burning sensation if out of balance with the flavour of the wine.

Wine Faults
6. Sulphur Compounds
(37.5ul supplied in vial no 6, to be added to 750ml of wine)
During fermentation a range of sulphur compounds can be produced. This can range from unpleasant characters such as
hydrogen sulphide or rotten egg gas to more complex compounds. Hydrogen sulphide can be removed from wine and
should not be present in bottled wine.

7. Volatile Acidity
(1ml supplied in vial no 7, to be added to 750ml of wine)
Volatile acidity refers to a group of organic acids in wine, mainly acetic acid which is produced by wild yeast and bacteria in
grapes or wine and during normal fermentation. The sensation is detected as an acid taste. Australian law requires that
volatile acidity should not exceed 1.5g/l.

8. Ethyl Acetate and Acetic Acid

(1.06ml supplied in vial no 8, to be added to 750ml of wine)
Ethyl acetate is the ester of acetic acid produced from acetic acid and results in the vinegar smell of wine. In low
concentrations the volatile acidity can add to the complexity. A point of contention with some winemakers and consumers.

9. Cork Taint – low concentration, dulls fruit flavour

(0.5ml supplied in vial no9, to be added to 750ml of wine)
Wine contact with cork is usually restricted to the base of the cork but volatile compounds in the cork cells can rapidly
permeate the wine. One compound, trichlor-anisole (TCA) will reduce the fruit aroma and flavour of the wine at low
concentration and at high concentrations will produce herbaceous, green, musty or mouldy flavour. The TCA is a product of
the processing of the cork but is not apparent till the cork is in contact with the wine. It is difficult to eliminate and some
wineries will accept a level of 3% of bottled wines being corked. Many people do not detect cork taint easily but will
consider the wine dull and unpleasant. Sensitivity to cork taint is increased with training.

10. Cork Taint – high concentration, causes green, herbaceous or musty aroma
(1.2ml supplied in vial no 10, to be added to 750ml of wine)
Musty flavours are produced by a higher concentration. This “high” concentration is 20ppt.