The influence of alcohol on the sensory perception of red wines

Abstract Over the last 20 years, wine alcohol concentrations have been steadily increasing worldwide. Despite this, few studies have investigated how alcohol influences wine perception during sensory analyses. The aim of the study was to investigate whether tasting order affects perception of wines with varying levels of alcohol. The sensory profiles of commercial Cabernet Sauvignon wines ranging from 12% v/v to 16% v/v were characterized using three tasting orders: randomized (Random), high alcohol wines (greater than 14% v/v) before low alcohol wines (less than 14% v/v) (Hi-Lo) in each session, and the inverse (Lo-Hi), in both descriptive sensory analysis and wine competition conditions. The order of wine assessment based on alcohol concentration significantly influenced sensory perception, particularly on the palate. In some instances, the two specified tasting orders showed opposing effects of alcohol on wine sensory profiles, whereas the Random group had mostly intermediary responses. The largest differences occurred when low alcohol wines were tasted first, with substantial changes in the sensory profiles of high alcohol wines. The results of the study demonstrate the importance of alcohol concentrations on red wine perception in sensory analyses and suggest the need to consider wine alcohol concentrations when professionally assessing wine quality, such as wine competitions or wine reviews.