Wine Oligosaccharides: Underutilized or Irrelevant? A Study into the Effects of Oligosaccharides on Wine Taste and Mouthfeel

The taste and mouthfeel of a wine are two the most important aspects tasting. However, while much is known about phenolic compounds other macromolecules direct effects on mouthfeel, little such as oligosaccharides. This experiment uses Fructo-oligosaccharide (FOS) Galacto-oligosaccharide (GOS) at different concentrations, 450 mg/L 900 within simple model matrix. A matrix was used to control for any unknown interactions between oligosaccharides multitude components. Oligosaccharides were added individually each concentration create four treatments. Triangle tests performed all treatments against base high low concentrations oligosaccharide treatment. Following triangle tests, treatment underwent descriptive analysis (DA) using line intensity scales sweetness, bitterness, astringency, acidity, viscosity. test results revealed significant difference only FOS450 FOS900 samples. made more complicated by adding polyphenols still, none groups found be significantly different. DA no differences five attributes but did show clear trends in increased sweetness decreased well changes astringency suggests there may complex happening mouth. given lack wine, likely minimal.