AWRI Webinar: The murky side of winemaking: solids ferments, wine composition and mouth-feel
Date(s) - 5 Nov 2015
11:30 AM - 12:30 PM
The Australian Wine Research Institute
Email: [email protected]
Presenter – Richard Gawel (AWRI)
Description – Fermenting juice containing grape solids has traditionally been conducted in an effort to enhance the body and texture of white wine. This webinar will show how the levels of juice clarity and the method used to achieve it (enzyme, bentonite and natural settling) affect the phenolic and polysaccharide profiles and how these may influence white wine mouth-feel.
Register by clicking here.