Tagged: sense of touch and wine
The sense of Touch in wine tasting
Oral sense of Touch… (and a bit of Hearing)
from LIFE THE SCIENCE OF BIOLOGY 2007
We’ve been through most of the important 5 senses taking part on wine tasting: Sight, Smell, Taste, including a light “touch” on the sense of Touch, since touch plays a key role in experiencing taste it “deserves” a separate chapter.
Oral touch sensations, include those generated by pressoreceptors, mechanoreceptors and thermoreceptors sensory cells of the oral cavity.
The bodily sense of touch is the first sense to develop. It supplies, major means of information from the proximal environment. The human hand is one of the most important adaptations in our evolutionary history, mainly because we are the only primates able to perform opposition between our thumb and the fingers allowing us the ability to perform minute highly accurate digital manipulations.
The Oral somatosensation plays a crucial role in many aspects of our multisensory perception of food wine and flavour sensation. The tactile stimulation we receive in our mouth supplies informs of food and beverage from the temperature of a food through to its texture. Food texture has been defined by Bourne as: ‘the response of the tactile senses to physical stimuli that result from contact between some part of the oral cavity and the food’. Other researchers included the contribution from other senses, like olfaction, vision, even hearing, and kinesthesia in their definitions, (Kinesthesia is the awareness of the position and movement of the parts of the body using sensory organs). In terms of describing texture of food or wine, these may appear sticky, grainy, sandy, smooth, creamy, harsh, spicy hot or temperature changer (hotter or colder than our body temperature), all of these are felt in the mouth.
When it comes to the tactile experiences associated with the consumption of food and drink, they are obviously important. Oral-somatosensation is recognized as taking a major role in our overall experience of food and drink.
The multisensory aspects of texture
It is, however, not always so easy to ascertain exactly which sense is actually doing the work in terms of giving rise to specific aspects of our multisensory experience of food and drink. We assume that the experience of bursting bubbles of fizzy drinks in the mouth is due to the CO2 bubbles popping in the oral cavity, it turns out that sensation of carbonated or fizzy bubbles on our tongue is not solely tactile but rather a result of the stimulation of the sour taste receptors on the tongue. The perception of fattiness in a food or drink is sensed by tactile receptors, However these sensations do not solely come just from the ability of the oral-somatosensory receptors to sense texture of food or drink consistency, but an accumulation of perception from the olfactory and gustatory receptors. Wine astringency or phenols in fruits and vegetables like brewed tea leaves, squeezed pomegranate or tannins of young red wine, is actually a tactile sensation, although many think of it as part of the wine taste and flavour.
Oral touch sensation is also responsible for the sensation of what we call “mouth-feel”. A menthol candy may evoke a cool mouthfeel sensation, a bite on a hot chilly evokes a burning sensation, alcohol evokes heat sensation etc. Jowitt defined mouth-feel as: “the textural attributes of a food or beverage responsible for producing characteristic tactile sensations on the surfaces of the oral cavity.” (Jowitt, R., “The terminology of food texture”. Journal of Texture Studies, 5:351-358, 1974)
“The tactile stimulation of the oral cavity is also very important for another reason: it turns out that where we localize a tastant follows the location of the tactile stimulus drawn across the tongue and not the point where the taste stimulus itself happens to have been transduced on the receptor surface, the fact that people localize the flavor of food to their mouth, despite the fact that the majority of the information concerning flavour comes from their nose i.e. smell. So smell is likely to attribute in large part to the tactile stimulation that they experience in their oral cavity while eating”
There is also a connection between temperature and taste. Researchers found that simply by raising or lowering the temperature at various surface points on a person’s tongue, temperature changes elicit sensations of sweet, sour, salty and bitter – that is, the four main basic tastes.
Touch sensation and information regarding food or liquid in the mouth are transferred to the brain by means of the Trigeminal nerve (), which projects directly to the primary somatic sensory cortex. This projection carries information concerning touch, texture (mouth-feel), temperature, and proprioception (not to mention nociception or oral pain, and chemical irritation) from the relevant receptors in the mouth. All appear to be represented in the Orbito frontal cortex as well as in several other brain areas.(from: Food Texture and Viscosity: Concept and Measurement M. C. Bourne 1981)
The entire oral cavity has various degrees of the sense of touch, but the parts most sensitive to the “tactile impressions” of wine are the upper, centre part of the tongue and the soft areas of the palate, the inner upper lip, the pharynx, the larynx and the gums. The centre of the tongue contains the filiform papillae (singular: papilla) are one of the four types of lingual papillae (see: https://wine4soul.com/2013/03/16/sense-of-taste-and-wine/ ), they are small prominences on the surface of the tongue.
The Filiform papillae are thin, long (upside-down) “V”-shaped cones that don’t contain taste buds but are the most numerous, covering most of the dorsum (upper surface). These papillae are mechanical and are not involved in taste sensation, but tactile sensation only. Swirling wine in the mouth is a second stage (after sniffing) which helps to pinpoint the sensations of wine texture, temperature, astringency, body alcohol content and the “touch” from carbon dioxide in sparkling wines.
Wine Body: is a tactile term which expresses the feeling of weight of a wine in the mouth. At times the impression of full-body is almost like that of a solid substance even thought we are concerned with a liquid. It is created mainly by alcohol sensation which may lean to the “heavy” side due to higher viscosity than the water constituent of wine the higher the alcohol content the “fuller bodied” the wine . Wine dissolved solids (sediments before settling) also contribute to the sensation of “body” in the mouth.
Wine Texture: this refers to the touch of a wine, how it feels in the mouth. It includes sensations such as smoothess, viscosity; watery or rich dessert wines and is with high combination of sugar, glycerin or the “touch of alcohol.
Wine Astringency: caused by high concentration of phenolic substances in young red wines, responsible for the “dry” sensation caused mainly by the tannins present in the wine at this stage. The ageing process reduces astringency due to oxidation, and will be less evident in mature or older wines.
Temperature: refers in this context to the sensation of warmth created by ethyl alcohol, which increases with the wine’s strength.
Fizziness: a prickly sensation is caused by the presence of carbon dioxide bubbles.
Mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. Since popular terms are used to describe texture they often point only to a degree of intensity of these characteristics rather than an objective description.
Studied showed that: The in-mouth “chalk-like” texture of wine was strongly associated with anthocyanin concentration and was negatively associated with alcohol level and acidity. The astringent sub qualities of “velvet-like” or “emery-like” roughing were mostly related to polyphenol levels. Wines that elicited a “puckery” sensation were characterized by relatively low anthocyanin levels, high acidity, and high pigmented polymer and tannin concentrations. So both acidity anthocyanin and alcohol concentrations affect tactile sensitivity and perception. As currently defined, wine taste sensations fall into four, or possibly five categories: sweet, sour, salty, Phenolic compounds include several hundred chemical compounds that strongly influence taste, color, and mouthfeel. Tannins and anthocyanins pigments. Some of these are naturally present in the fruit and some are created during the winemaking and aging processes. Phenolic compounds such as Resveratrol have been linked to many of the health-beneficial properties of grapes and grape products.
In the case of wine or juice, mouthfeel combines sensations related to the product’s viscosity as well as sensations related to the product’s chemical properties, such as astringency
Sulfites are sulfur-based compounds occur naturally during wine fermentation, but are also often added before, during, or after fermentation as sulphur dioxide (SO2), to protect wine from oxidation and the activity of undesirable microorganisms, particularly bacteria. Sulfites are added at higher levels to white and/or sweet wines to prevent browning and/or spoilage.
Methoxypyrazines are a class of chemical compounds that produces herbaceous odors (e.g,. green bell pepper, leafy, or vegetative). In white wine, the odors can be desirable. However, in red wines high levels of methoxypyrazines are very undesirable. Although this is an element of “flavour” it has an influence on our mouthfeel of wine touch…
Press play to hear music, music by Daphne Sarnat – http://daphodil-music.co.uk/
To include all 5 senses in the experience of wine drinking or wine tasting the sense of Hearing is added in the form of the hearing ringing sound of glasses touching at the raising of a glass, wine glasses toasting is a very closely observed part of drinking culture. In company, no one should drink a sip of alcohol before having toasted every other person at the table by touching each others glass with intention a look into each other’s eyes… the talk around the table about the wine being drunk or tasted, sound of a popping champagne bottle, wine being poured into a wine glass, and the sound of a wine glass or God forbid… a wine bottle shattering in the background. All thought the ear our hearing sense organ with it’s center and specialty sense receptors in the Middle ear connected to our brain via the Auditory nerve – Cranial nerve Number 8.
All of our 5 senses take part during wine drinking, appreciation, and wine tasting. All of these arise in the head area; they all have specialty sense organs which are connected to our brain via one or more of the 12 Cranial nerves sometimes simultaneously by several cranial nerves. What a wonder our body is, what a wonder wine is…it is indeed a symphony of senses (see: https://wine4soul.com/2012/05/11/symphony-of-senses/ )
Drink, Sense, Enjoy.
Taste of wine, Flavour (Part 2)
Taste Compounds, Chemistry, Anatomy & physiology of the sense of Taste in Wine continues..
Taste compounds- tastants, have smaller molecules than those of odors and, unlike odors, must be water-soluble (hydrophilic) to cause sensation. Fortunately wine is liquid and the taste components in it are already dissolved in the product. Our oral cavity senses taste and touch.
Some interpretations of the sense of touch, like: Austerity of tannins, or burning of overpowering Alcohol, oiliness of glycerin etc. that have texture (affecting the touch sensation) and other physical features such as temperature, all related to the sense of touch are many times confused with the actual sense of taste. While there may be many aroma nuances within the wine Aromas categories, as arranged on the Aroma wheel, there are only four tastes considered in wine: salty, sour, sweet and bitter.
(The section below, aided by: Taste: Compiled by Tim Jacob, Cardiff University, UK : http://www.cf.ac.uk/biosi/staffinfo/jacob/index.html )
Salty tastes, very seldom are present in wine because most vine rootstocks are known to restrict the uptake of salt (maybe in Jerez and some western Australian wines). But minerality can sometimes be mistaken as salty. Salty is the most common of tastes, these come from sodium chloride (table salt), sodium nitrite, sodium bicarbonate (as in baked foods), and sodium benzoate (in various beverages). Salt (sodium chloride (Na+ Cl-). Affect the taste receptors by Na+ ions entering the receptor cells via Na-channels. The entry of Na+ causes cell depolarization, transmitter release occurs and results in increased firing in the primary afferent nerve, thus salty sensation is interpreted in the brain. But as mentioned there are very few wines that are salty or give rise to real salty sensation.
Sour tastes come from acids citric acids in citrus fruits, malic acid in apples peach or pears, tartaric acid in wine and lactic acid in milk products.Sour taste is acid which are protons: (H+). Some new evidence suggests that there is an acid-sensing channel. This channel is from the transient receptor potential channel (TRP) family and is a non-selective channel. The activity is gated by pH (H+ ion concentration). Apart from wine, acids are found in a wide variety of fruits, vegetables and foods products such as baked, soft drinks, sweets, jams, jellies, milk products, processed meats and even oils.
Sweet tastes comes from sugars, primarily sucrose and others like, glucose, fructose or lactose There are special proteins in the taste receptor membrane that bind glucose and other carbohydrates like sucrose and fructose that activate intracellular messengers, that transmit impulses through the primary afferent nerve to the brain, sweetness is sensed
Bitter tastes come from alkaloids, such as contained in coffee and quinine (tonic water). Bitter substances bind to T2R receptors activating the G-protein and causing activation of PLC. The elevated Ca2+ causes transmitter release and this sends electrical messages of bitterness to the brain.
Although taste buds were noted to be of different sizes and shapes, depending upon their location, subsequent investigation proved that all of them contain the same kinds of taste receptor cells (papillae) that supply the sensations of taste. The entire top surface of the tongue can sense all of the various tastes.
Taste receptor cells do not have an axon. Information is relayed to terminals of sensory fibers by transmitter. These fibers arise from the ganglion cells of the cranial nerves Vll (facial) – a branch called the Chorda Tympani and cranial nerve lX (glossopharyngeal).
We already established that taste is mainly smell (a combination we describe as Flavour). Without smell we cannot tell the difference between food or drink products. After all orange is sweet and sour with orange smell and melon is also sweet and sour but with melon smell etc. same goes with red or white wines.
When a tasty product enters the mouth, its chemicals are dissolved by the saliva, and the free-floating molecules enter the taste bud through a pore in its center. If the molecule binds to the tip of a receptor cell, it will excite that cell into issuing a series of chemical and electrical signals. For example, sweet and some bitter taste stimuli activate a chemical messenger known as Gustducin, from the G-family of proteins. That send the data relayed to the brain (to the gustatory cortex) and a sensation of “sweet” is interpreted in the brain/mouth.
Salty and sour molecules do not require the receptor tips. Na Ions enter the taste cells directly through special channels in their walls.
But the “taste of wine” is not governed solely by the 4 basic taste, Minerals Tannins and Alcohol are also important factors in what we call: “the taste of wine”. Sweetness and alcohol are round in their “touch” while acidity and tannins are harsh or sharp cornered, rigorous to the touch (austere). When the rounded and sharp edge components balance each other to a “new” completion, a wine can be described as balanced.
Sweetness In wine most the sugars turn to alcohol during fermentation. Wines may have some residual sugar, and according to the amount of sugar in Grams per litter wines may vary from Brut (totalt dry) to dry up to 4 g/l, medium dry up to 12 g/l, medium sweet up to 45 g/l, to swee more than 45 g/l. In the wine industry sugar is measure either by portable brix meters in the vineyard or others at the winery .Degrees Brix (°Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution. As the wine’s alcohol level depends on the sugar content (brix multiplied by 5.5= the future wine alcohol level). A measurement of the sugar content of grapes, must and wine, indicating the degree of the grapes’ ripeness (sugar level) at harvest. Most wine grapes are harvested at a level of between 22 and 25 Brix depending on the grape variety and winemaker preferences (apart from climate ripeness restrictions)
Acidity. Wines contain mainly tartaric acid (from the grapes); which gives the wine a fresh fruity touch on the palate and tongue, sort of a “crisp” feel, mainly felt on the sides of the tongue. Wines with insufficient acidity may taste dull or even jammy or “tired”. In white wines, which have less tannin than reds, acidity is important to the body and feel of the wine.
Bitterness in wine is elicited primarily by flavonoid phenols in red wines, which are bitter and astringent, and by ethanol. Monomeric flavonoid phenols are primarily bitter. The difference between red and white wine phenol monomers produces a significant difference in brain perception of bitterness. Ethanol enhances bitterness intensity and duration, whereas varying wine pH has little or no effect on the perceived bitterness. (from Bitterness in wine by Noble AC. Physiol Behav. 1994 Dec;56(6):1251-5)
Tannins – bitterness in wine is mainly attributed to Tannins, are a family of natural organic compounds: flavonoid phenols that are found in grape skins, seeds, and stems. Aging wine in oak barrels transfers oak tannin into the juice which affects the touch and flavour. Tannins are also act as natural preservative to wine and introduce important antioxidants to our body. They take a major part in establishing wine structure and texture. The longer the grape skin contact with the fermenting wine, or in relation the crushing method of grapes, tannins concentration is affected especially in Red wine where it affects taste, touch sensation At times Tannins may feel a bit overpowering, that leaves our mouth dry. and the depth of colour. Tannic wines affect the touch sensation in the mouth and back of the throat. Tannins also contribute at times a bitter aftertaste.
Alcohol – Alcohol is another important component of the wine taste. It may contribute a burning sensation on the palate and throat when excessive, but It has a major role in achieving the overall balance of wine by softening the “edge” of over acidic or tannic wines. Alcohol affects the feel of “body” to wines. A wine with high alcoholic content will always feel full bodied.
Minerals – Soil minerals travel into the grape with water. Grapes, must and wine contain dissolved non-organic salts. These salts are local soil minerals or metal elements, and occur naturally in grapes, minerals attach to berry surfaces as a result of vineyard treatment methods, and enter the wine during the wine making process. The concentration of potassium, nitrogen, phosphorus, sulfur, magnesium and calcium can range from 200 to 2,000 mg/l in grape juice. Potassium is an important factor in defining wine pH and tartrate stability. Its concentration in wine ranges from 200-2000 mg/L High level of potassium in wine has great nutritional values. (from http://waterhouse.ucdavis.edu/whats-in-wine/minerals). Minerals are often felt stronger in white wines grown on chalky soil, described in French as: goût de fossile (the taste of Fossils), sensed in Chablis and Bourgogne whites.
Change of taste in aging wines
Oxidation is the most important part of wine maturation. These changes include the change in colour of red to brick brown red during aging, loss of primary flavour varietal character and the development of secondary and tertiary aromas. These changes appear in white and red wines, but they are more noticeable in white wine. The rate of oxidation depends on pH, temperature, concentration of dissolved oxygen, and the phenolic composition. Oxidation is faster in lower acidity and high temperature conditions, in the barrel and later in the bottle. Oxidation also depends on the phenolic composition of the wine.
Careful storage of aging wines, will help wines become smoother, rounder with well incorporated tannins, as through polymerization of phenolic compounds causing them to become less bitter and reduction in acidity which should not affect the fruitiness of the wine. Further polymerization of phenols, enlarges their molecular size causing them to precipitate and sink as sediments the bottle. This leads to a smoother wine with reduced astringency and a rounder taste. The rest is really down to your “taste” or “flavour” vocabulary, which in wine is governed by association: cinnamon, coffee, chocolate, tobacco, saddle soap, vanilla, toasted bread, tarte Tatin etc. are all picked from past exposure and association.
All of these and some more… contribute to what is called the TASTE OF WINE, and if you got all the way to here, You do deserve a wine that tastes good whatever that means, after all taste is a personal preference.