Mouthfeel: Different Biotechnological Ways to Manage It
Author
Dulau, Laurent
Description
The role of polysaccharides in wine, and the role that they play in wine production and quality, has recently attracted some attention. There is good evidence that winemakers can use oenological and biotechnological tools to shape polysaccharide levels, and as a consequence, the mouthfeel of a wine.
Date Issued
2000
Keywords
Type
conference papers and proceedings