Freshness is not only about acidity.
It is the result of several elements working together: acid balance, aromatic expression, mouthfeel and the overall condition of the wine.
A wine may feel fresh because of its acidity, its bright fruit expression, its balance on the palate, or a combination of all three.
Freshness is strongly influenced by the balance between acidity, pH, alcohol and residual sugar.
The main wine acids, particularly tartaric and malic acid, contribute to the perception of liveliness and tension. Malolactic fermentation can also modify this balance by reducing malic acidity and changing the overall sensory profile of the wine.
A wine may also feel fresh because of its aromatic expression.
Compounds such as thiols, esters and terpenes can contribute to fresh fruit, citrus, floral or varietal notes, while oxidation or reductive characters can mask this perception.
Some aromatic compounds originate from grapes or their precursors, while others are formed or released during fermentation and maturation.
Freshness on the palate depends on balance and drinkability.
Tannins, carbon dioxide, mouthfeel and persistence can all influence how lively or heavy a wine feels.
A controlled level of carbon dioxide can enhance freshness and aromatic lift, while tannins may contribute tension and structure, although excessive astringency can have the opposite effect.
Volume and freshness are not necessarily opposites. The way mouthfeel is built can support freshness when it preserves balance and drinkability.
Freshness can be influenced throughout the winemaking process. The objective is not necessarily to “add freshness”, but to preserve or enhance the characteristics that contribute to a fresh and balanced wine.
Yeast selection can strongly influence the aromatic profile of a wine and therefore its perception of freshness.
For thiol-driven wines, for example, different strains can favour different expressions: Fermivin® TS28 and PRIMATHIOL support greener thiol profiles, while Fermivin® 4F9 promotes more tropical thiol expression.
Freshness can also be influenced later through the release of bound aroma compounds. Rapidase® Revelation Aroma, thanks to its glycosidase activity, can increase the release of terpenes in suitable grape varieties.
MLF modifies acid balance by converting malic acid into lactic acid. But the sensory impact depends on more than acidity alone.
The selected bacterial culture can also influence fruit expression, aroma and mouthfeel.
For example, Anchor® DUET AROM combines malolactic performance with β-glucosidase activity, allowing the release of bound compounds such as monoterpenes and norisoprenoids that can contribute to fruity and floral expression.
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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