Organoleptic Sensations
Understand wine’s sensory aspects and benefit from solutions tailored to their improvement.
Freshness in wine
What makes a wine taste fresh, which compounds carry that sensation, and how yeast, bacteria and ageing choices help preserve it in a warming climate.
Tannic power
Tannin composition drives astringency and structure. How polysaccharides, yeast, bacteria, enzymes and mannoproteins reshape tannins after fermentation.
Wine mouthfeel
Residual sugar, glycerol, mannoproteins, tannins: what actually builds the texture of a wine, and how yeast and bacteria choices act on it.
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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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