Taste Interrelationship of Sucrose, Tartaric Acid, and Caffeine in White Table Wine

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Abstract
Studies were conducted among 12 highly trained wine judges to determine the influence of additions of sucrose, tartaric acid, and caffeine on the defection of sweetness, acidity, and bitterness in white table wine. Among-judge variability was great, but some general conclusions were reached. Increasing acidity interfered with perception of sweetness as well as having a strong depressing effect on apparent sweetness intensity. Combined sensations of bitterness and sourness seemed to confuse the judges, so that no significant trends were observed in the caffeinetartaric acid studies. The highest level of caffeine (0.04%) significantly reduced responses to sweetness, whereas bitterness was slightly enhanced by sucrose. Threshold values for each compound in the presence of each other are presented and discussed.

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