White wine taste and mouthfeel as affected by juice extraction and processing.

@article{Gawel2014WhiteWT,
  title={White wine taste and mouthfeel as affected by juice extraction and processing.},
  author={Richard Gawel and Martin P. Day and Steven C. Van Sluyter and Helen Holt and Elizabeth J. Waters and Paul A. Smith},
  journal={Journal of agricultural and food chemistry},
  year={2014},
  volume={62 41},
  pages={10008-14}
}
The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and… CONTINUE READING
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