The present study was aimed at increasing the understanding of red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded red wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology (“rate-K attributes”) by a group of Spanish wine experts under two conditions: 1) with no aroma perception (using nose clips) and 2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of red wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good predictors of the mouthfeel dimension mainly related to dry and sticky terms.

本研究旨在通过研究香气的潜在交叉模式效应，并建立感官尺寸与化学测量之间的关系，从而加深对红酒口感的理解。调查涉及一组42种非木质红酒，这些红酒被描述为应用了“所有适用比率”感官方法（“ rate- K”属性”）由一组西班牙葡萄酒专家在两种情况下进行：1）没有香气的感觉（使用鼻夹）和2）有香气的感觉。同时，测定了乙醇含量，pH，可滴定的酸度，单宁活性，单宁浓度和葡萄酒的光谱测量。结果表明，除了油腻的口感外，香气不会对红酒的味道或口感产生主要影响，而油性的口感被认为是被泥土的香气掩盖，并由于认知相互作用而被酒精性细微差别所增强。还确定了独立且不相关的口感尺寸，例如干/丝质和粘性，粒状，多刺或油性。丹宁酸活性与味觉干燥高度正相关，并且丹宁酸浓度与总体干燥度和味觉干燥度呈正相关。