Freshness in wine is a term used to describe the sensation of liveliness and vibrancy that a wine can give to the palate. Acidity, fruitiness, and a smooth finish are all characteristics that come to mind while thinking about it. Winemakers are tasked with keeping the freshness in their wines amid the risk of overripe grapes.
To increase the drinking pleasure and versatility with food, many wine drinkers seek for wines that are crisp and refreshing. This is especially true of white wines, rosé wines, and sparkling wines. A wine that lacks freshness may seem dull, heavy, or fatigued, and may not have the same power to thrill the tongue.
There are several compounds that contribute to the sensation of freshness in wine.
Despite harvesting grapes at the right time, biotechnologies can affect the freshness of wine in many ways, making the wine better overall.
By selecting specific yeast strains, winemakers can influence the aroma profile of the wine and modulate its freshness. Per exemple, for the thiols, Fermivin TS28 with higher 4MMP enhances herbaceous notes, while Fermivin 4F9, with more A3MH, provides more tropical notes. This difference leads to a different profile, especially on the freshness sensation.
Also, the use of glycosidases to release terpenes can influence the balance of the wines.
Malolactic fermentation is a process that converts malic acid into lactic acid and carbon dioxide. This process can help reduce the sharpness of the wine’s acidity and create a softer, rounder mouthfeel. Using bacterial strains that do malolactic fermentation can change how fresh the wine tastes by making it less acidic and more fruity.
Furthermore, the use of bacteria cultures with beta-glucosidase activity to release the terpene glycosides present in must. The Lactobacillus plantarum strain with ß-D-glucosidase activity, like in DUET AROM, can liberate bound aroma compounds like monoterpenes and norisoprenoids. These compounds enhance the fruity and floral profile of the wine.
This is to retain wine’s natural acidity and fruitiness. For example, using temperature-controlled fermentation and ageing in stainless steel tanks can help preserve the freshness and fruitiness of white wines, while oak ageing can add complexity and richness without sacrificing freshness.
Oxidation is one of the primary threats to freshness in wine, as it can lead to the degradation of flavours and aromas, the loss of acidity, and the development of off-notes. Therefore, managing oxidation is crucial to preserving freshness in wine. One way to achieve this is by using a yeast derivate such as Extraferm D’fend. This product has been developed to protect wine against oxidation.
Final touch mannoprotein solutions can be added to wine to improve the perception of acidity and increase the sensation of volume and fullness in the mouth. This makes the wine taste fresher and better balanced.
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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