Background and Aims Still wine contains a significant but sub‐saturated concentration of carbon dioxide (CO2) that remains following alcoholic fermentation. The concentration of CO2 can be adjusted by winemaking practices and may influence wine sensory properties. This study set out to define for the first time the effect of a sub‐saturated level of dissolved carbon dioxide (DCO2) on the taste, overall aroma, flavour and mouthfeel attributes of still white and red wine. Methods and Results The concentration of DCO2 of two white and two red wines was adjusted to represent the range encountered in their respective wine types. Ethanol concentration of both wine types, the pH of the white wines and red wine tannin concentration were varied to assess the sensory implications of wine matrix interaction with DCO2. Differences in ‘spritz’ intensity were differentiable within the range of DCO2 concentration found in still white and red wines. A higher DCO2 concentration generally increased perceived sweetness and reduced bitterness and astringency perception. The DCO2 did not influence fruit aroma or flavour intensity and few consistent interactions between DCO2 and the wine matrix were observed. Conclusions At still wine concentration DCO2 directly influences the taste and astringency of wine, but in a manner that is different from other beverage systems with a saturated level of CO2. Significance of the Study The study is the first to explore the effect of a sub‐saturated (non‐sparkling) concentration of DCO2 on the aroma, taste, flavour and mouthfeel of wine and provides practical guidance as to how to modulate DCO2 in table wines to achieve a desired taste and mouthfeel.

中文翻译：

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溶解二氧化碳对静止白葡萄酒和红葡萄酒感官特性的影响

背景和目标 静止葡萄酒中含有大量但不饱和的二氧化碳 (CO2)，在酒精发酵后仍然存在。CO2 的浓度可以通过酿酒实践进行调整，并可能影响葡萄酒的感官特性。本研究首次确定了溶解二氧化碳 (DCO2) 的亚饱和水平对静止白葡萄酒和红葡萄酒的味道、整体香气、风味和口感属性的影响。方法和结果 调整两种白葡萄酒和两种红葡萄酒的 DCO2 浓度，以代表它们各自葡萄酒类型中遇到的范围。两种葡萄酒的乙醇浓度、白葡萄酒的 pH 值和红葡萄酒单宁浓度都不同，以评估葡萄酒基质与 DCO2 相互作用的感官影响。在静止白葡萄酒和红葡萄酒中发现的 DCO2 浓度范围内，“spritz”强度的差异是可区分的。较高的 DCO2 浓度通常会增加感知的甜味并减少苦味和涩味。DCO2 不影响水果香气或风味强度，并且观察到 DCO2 和葡萄酒基质之间几乎没有一致的相互作用。结论 在静止的葡萄酒浓度下，DCO2 直接影响葡萄酒的味道和涩味，但其方式与具有饱和 CO2 水平的其他饮料系统不同。研究意义 该研究首次探讨了低于饱和（无气泡）浓度的 DCO2 对香气、味道、