Video - Chemical, physical and cognitive effects influencing wine mouthfeel


This video is the first of a three part series Managing phenolics and texture.

This session covered

  • Traditional and novel maceration techniques to understand their impact on wine phenolicsHow winemaking tools such as fermentation temperature and cap management impact real-time extraction of red wine phenolics
  • How fermentation aeration can be used to modulate the phenolic qualities of red wine and take away some strategies that will enable them to successfully implement an aeration regime in their winery.
  • Updates on vegetable versus conventional protein fining and Accentuated Cut Edges (ACE) polyphenol extraction technology impacts.