Vinetur reports that researchers at the Australian Wine Research Institute have identified evidence that proline, a naturally occurring amino acid, can influence wine flavour and mouthfeel more significantly than previously recognised. Analysing 918 commercial wines, researchers found substantial variations in proline concentrations between grape varieties and wine styles. Sensory testing revealed that approximately 28% of participants could detect the compound at concentrations found in some commercial wines. Proline may contribute to perceived sweetness, viscosity and fruit intensity while influencing bitterness and astringency. The findings could eventually help winemakers better understand wine texture and balance, although further research is required before reliable production techniques can be developed.