A multi-pronged approach to researching ‘green’ flavours in red wines is paying dividends for researchers and wine producers. Innovative sensory approaches have led to new understanding of what is meant by the terms ‘green’ and ‘green tannin’ in wine. Experiments looking at inclusion of stems and leaves in ferments and the influence of local vegetation on wine flavour have contributed insight into the origin of ‘green’ flavours and how winemakers may be able to manage them to achieve a desired style.
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Source: winetitles.com.au
