Source: AWRI
Polysaccharides in white wine can inhibit both tartrate and protein precipitation, which means that higher levels of polysaccharides could lower the amount of energy and bentonite needed to achieve cold and heat stability.
But how do increased levels of polysaccharides affect white wine mouth-feel? In a recently published study, white wines ‘fortified’ with realistic levels of white wine polysaccharides were seen as less ‘hot’ and in the case of higher pH wines, more viscous.
The study also found that the polysaccharides from grape pulp and those released by yeast during ferment were most likely responsible for the reduced hotness and increased fullness.
Alcohol level and pH were found to be the largest influencers of mouth-feel and tastes in white wine – hotness, bitterness, fullness, acidity and astringency – making these key parameters for winemakers.
Article reference:
Gawel, R., Smith, P.A., Waters, E.J. 2016 Influence of polysaccharides on the taste and mouthfeel of white wine. Aust. J. Grape Wine Res. DOI: 10.1111/ajgw.12222
