Date(s) - 18 Jun 2013
11:30 AM - 1:30 PM
Richard Gawel (The AWRI)
Polysaccharides are important wine macromolecules that are derived from both the grape and yeast during fermentation and lees contact. While their presence is known to influence the efficiency of white winemaking processes such as juice settling, cold stabilisation and filtration, they are also thought to have a positive influence on white wine texture. The impact of various juice settling and handling methods (i.e. whole bunch pressing, hyperoxidation, skin contact, free run and press fractions, solids and partial skin fermentation) on polysaccharide content of white wine, and their effect on mouth-feel will be discussed.
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