Date(s) - 16 Oct 2012
11:30 AM - 12:15 PM
Putting the texture back into white wine – the role of white wine phenolics
White wines that complement food well are often characterised by a firm palate structure. Successfully crafting such wines may be achieved by incorporating grape phenolics during winemaking. However, the presence of phenolics in a white wine can also result in excessive palate coarseness. In this talk we describe the tastes and textures in white wine that can be attributed to the presence of phenolics, and discuss some of the winemaking approaches that can be used to build phenolic structure into white wine.
11.30 am Australia Central Time (Adelaide, GMT+10.30)