Texture: Difference between revisions

Line 1:

'''Texture''' in wine refers to the tactile sensations perceived in the mouth, distinct from [[~~Aroma~~]] and flavour. It is closely related to [[~~Mouthfeel~~]], but the term is often used to describe the structural and tactile qualities that influence how a wine is experienced on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>

'''Texture''' in [[wine]] refers to the tactile sensations perceived in the mouth, distinct from [[aroma]] and [[flavour]]. It is closely related to [[mouthfeel]], but the term is often used to describe the structural and tactile qualities that influence how a wine is experienced on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>

== Background ==

Texture arises from the interaction of multiple wine components, including [[~~Tannin~~]], [[~~Acidity~~]], alcohol, sugars, and dissolved gases. These elements contribute to the physical impression of a wine, shaping descriptors such as smooth, rough, velvety, or coarse.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113768.</ref> It is a fundamental part of sensory evaluation and influences both balance and perceived quality.

Texture arises from the interaction of multiple wine components, including [[tannin]], [[acidity]], [[alcohol]], [[sugar|sugars]], and [[dissolved gas|dissolved gases]]. These elements contribute to the physical impression of a wine, shaping descriptors such as smooth, rough, velvety, or coarse.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113768.</ref> It is a fundamental part of sensory evaluation and influences both balance and perceived quality.

== Sensory dimensions ==

Tannins are a key contributor to textural perception, producing sensations of dryness and astringency, particularly in red wines. Acidity affects crispness and sharpness, while ethanol enhances viscosity and can soften harsher elements. Glycerol, produced during fermentation, also contributes to perceived body and smoothness.<ref>Noble, ''Sensory Evaluation of Wine: The Mouthfeel Dimension'', Food Quality and Preference, Vol. 9, 1998.</ref> In sparkling wines, dissolved carbon dioxide adds effervescence, creating a lively textural impression.

Tannins are a key contributor to textural perception, producing sensations of dryness and astringency, particularly in [[red wine|red wines]]. Acidity affects crispness and sharpness, while ethanol enhances viscosity and can soften harsher elements. [[Glycerol]], produced during [[fermentation]], also contributes to perceived body and smoothness.<ref>Noble, ''Sensory Evaluation of Wine: The Mouthfeel Dimension'', Food Quality and Preference, Vol. 9, 1998.</ref> In [[sparkling wine|sparkling wines]], dissolved carbon dioxide adds effervescence, creating a lively textural impression.

== Winemaking influences ==

The texture of wine is strongly affected by winemaking choices. Phenolic extraction during maceration determines the level of tannic grip, while fermentation temperature can influence both structure and roundness. Ageing in oak barrels introduces compounds that modify texture, often contributing to softness and integration of tannins. Lees contact, particularly in white wines, can enhance creaminess and add weight to the palate.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', 3rd ed., Academic Press, 2016, ISBN 978-0128025444.</ref> Over time, maturation allows tannins to polymerise, reducing harshness and resulting in smoother texture.

The texture of wine is strongly affected by [[winemaking]] choices. [[Phenolic]] extraction during [[maceration]] determines the level of tannic grip, while fermentation temperature can influence both structure and roundness. [[Ageing]] in [[oak barrels]] introduces compounds that modify texture, often contributing to softness and integration of tannins. [[Lees]] contact, particularly in [[white wine|white wines]], can enhance creaminess and add weight to the palate.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', 3rd ed., Academic Press, 2016, ISBN 978-0128025444.</ref> Over time, maturation allows tannins to polymerise, reducing harshness and resulting in smoother texture.

== Perception and evaluation ==

Texture is systematically assessed in professional [[~~Wine~~ tasting|tastings]] alongside aroma and flavour. Evaluators focus on descriptors such as grip, silkiness, viscosity, or balance. A well-structured texture is considered essential for harmony and longevity in wine, while imbalances may render a wine either too austere or overly soft.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113768.</ref>

Texture is systematically assessed in professional [[wine tasting|tastings]] alongside aroma and flavour. Evaluators focus on descriptors such as grip, silkiness, viscosity, or balance. A well-structured texture is considered essential for harmony and longevity in wine, while imbalances may render a wine either too austere or overly soft.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113768.</ref>

== See also ==

@@ Line 1: / Line 1: @@
-'''Texture''' in wine refers to the tactile sensations perceived in the mouth, distinct from [[Aroma]] and flavour. It is closely related to [[Mouthfeel]], but the term is often used to describe the structural and tactile qualities that influence how a wine is experienced on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>
+'''Texture''' in [[wine]] refers to the tactile sensations perceived in the mouth, distinct from [[aroma]] and [[flavour]]. It is closely related to [[mouthfeel]], but the term is often used to describe the structural and tactile qualities that influence how a wine is experienced on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>
 == Background ==
-Texture arises from the interaction of multiple wine components, including [[Tannin]], [[Acidity]], alcohol, sugars, and dissolved gases. These elements contribute to the physical impression of a wine, shaping descriptors such as smooth, rough, velvety, or coarse.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113768.</ref> It is a fundamental part of sensory evaluation and influences both balance and perceived quality.
+Texture arises from the interaction of multiple wine components, including [[tannin]], [[acidity]], [[alcohol]], [[sugar|sugars]], and [[dissolved gas|dissolved gases]]. These elements contribute to the physical impression of a wine, shaping descriptors such as smooth, rough, velvety, or coarse.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113768.</ref> It is a fundamental part of sensory evaluation and influences both balance and perceived quality.
 == Sensory dimensions ==
-Tannins are a key contributor to textural perception, producing sensations of dryness and astringency, particularly in red wines. Acidity affects crispness and sharpness, while ethanol enhances viscosity and can soften harsher elements. Glycerol, produced during fermentation, also contributes to perceived body and smoothness.<ref>Noble, ''Sensory Evaluation of Wine: The Mouthfeel Dimension'', Food Quality and Preference, Vol. 9, 1998.</ref> In sparkling wines, dissolved carbon dioxide adds effervescence, creating a lively textural impression.
+Tannins are a key contributor to textural perception, producing sensations of dryness and astringency, particularly in [[red wine|red wines]]. Acidity affects crispness and sharpness, while ethanol enhances viscosity and can soften harsher elements. [[Glycerol]], produced during [[fermentation]], also contributes to perceived body and smoothness.<ref>Noble, ''Sensory Evaluation of Wine: The Mouthfeel Dimension'', Food Quality and Preference, Vol. 9, 1998.</ref> In [[sparkling wine|sparkling wines]], dissolved carbon dioxide adds effervescence, creating a lively textural impression.
 == Winemaking influences ==
-The texture of wine is strongly affected by winemaking choices. Phenolic extraction during maceration determines the level of tannic grip, while fermentation temperature can influence both structure and roundness. Ageing in oak barrels introduces compounds that modify texture, often contributing to softness and integration of tannins. Lees contact, particularly in white wines, can enhance creaminess and add weight to the palate.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', 3rd ed., Academic Press, 2016, ISBN 978-0128025444.</ref> Over time, maturation allows tannins to polymerise, reducing harshness and resulting in smoother texture.
+The texture of wine is strongly affected by [[winemaking]] choices. [[Phenolic]] extraction during [[maceration]] determines the level of tannic grip, while fermentation temperature can influence both structure and roundness. [[Ageing]] in [[oak barrels]] introduces compounds that modify texture, often contributing to softness and integration of tannins. [[Lees]] contact, particularly in [[white wine|white wines]], can enhance creaminess and add weight to the palate.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', 3rd ed., Academic Press, 2016, ISBN 978-0128025444.</ref> Over time, maturation allows tannins to polymerise, reducing harshness and resulting in smoother texture.
 == Perception and evaluation ==
-Texture is systematically assessed in professional [[Wine tasting|tastings]] alongside aroma and flavour. Evaluators focus on descriptors such as grip, silkiness, viscosity, or balance. A well-structured texture is considered essential for harmony and longevity in wine, while imbalances may render a wine either too austere or overly soft.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113768.</ref>
+Texture is systematically assessed in professional [[wine tasting|tastings]] alongside aroma and flavour. Evaluators focus on descriptors such as grip, silkiness, viscosity, or balance. A well-structured texture is considered essential for harmony and longevity in wine, while imbalances may render a wine either too austere or overly soft.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996, ISBN 978-0471113768.</ref>
 == See also ==