Research-proven product improves aromatic profile and texture of red wines, accentuating intensity, finesse and freshness.
One of the problems winemakers can encounter in red wine production is a lack of olfactory and aromatic expression, along with dryness or astringency.
To address this problem, Oenobrands has addressed this problem by developing Final touch® GUSTO, a new, mannoprotein-based solution formulated to improve the aromatic and taste profile of red wines.
The mannoproteins contained in Final touch GUSTO are sourced from a Saccharomyces cerevisiae yeast strain selected for its aromatic expression and its refreshing and rounded qualities. The positive results linked to the use of Final touch GUSTO have been confirmed by intensive testing carried out in Italy, France and Greece over a period of two years. This involved comparative tastings of 50 wines and 10 trials at the winery level. Using Final touch GUSTO resulted in red wines with greater freshness and aromatic persistence as well as reduced astringency, with improved aromatic intensity and organoleptic characteristics.
Final touch GUSTO is added to wine immediately before bottling in
doses of between 10 and 40 ml/hl, the dosage depending on the
desired results and technological parameters of the wine. The product
is marketed in 1 L packaging and available from February 2018 from the Oenobrands distributor.
Oenobrands offers a complete range of unique mannoprotein solutions with innovative properties and dedicated applications:
- Final touch POP, to improve the profile and bubbles of sparkling wines
- Final touch TONIC, to preserve aromas from oxidation and impart greater intensity and punch to white and rosé wines
- Final touch GUSTO, for red wines.
The organoleptic profiles presented below illustrate the positive effects obtained
Graph 1: Organoleptic profile – compilation of the results of 6 red wines. Control vs Final touch GUSTO.
*** significant at 1%, ** at 5% and * at 10%. The dose of Final touch GUSTO given to these 6 wines varies from 10-30 ml/hl. The wines treated with Final touch GUSTO were judged fresher and fruitier, with less astringency and a notable long finish.
Graph 2: Evaluation of quality of tannins – compilation of the results of 6 red wines. Control vs Final touch GUSTO. The dose of Final touch GUSTO given to these 6 wines varies from 10-30 ml/hl. The addition of Final touch GUSTO allowed for the development of tannins, resulting in increased finesse, suppleness and unctuosity at tasting.