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Results for “Mouthfeel”
Showing 1–12 of 86 results
86 results — page 1 of 8
Sensory evaluation of mouthfeel in wine
PHOTO: Shutterstock.
By Renée Crous, Valeria Panzeri and Hélène Nieuwoudt · 7 min read
Trellis effects on wine composition (Part 3): Taste and mouthfeel
Can trellis affect the taste and mouthfeel of wines?
By Astrid Buica, Valeria Panzeri & Hilaria Iipinge · 6 min read
Wine enzymes – expand your knowledge
One of the goals of this article is to try to provide winemaking professionals with a basis to make educated choices when selecting enzymes. We try to establish
By Danie Malherbe and Céline Fauveau Schaff · 10 min read
The contribution of lactic acid bacteria to the sensorial characteristics of red wine
PICTURE: Shutterstock.
By Hélène Nieuwoudt · 5 min read
Berry stress and wine quality
Many compounds linked to quality in wine originate from stresses experienced by grape berries.
By Doronae · 9 min read
Understanding and measuring tannins in red wines
The importance of phenolic compounds on wine quality require methods that accurately measure the tannin content.
By Jose Luis Aleixandre-Tudo, Mihaela Minhea and Wessel du Toit · 9 min read
Sensorial insights into Top 12 Shiraz Challenge 2016 winners
PHOTO: A. Gorman Photography.
By Wessel du Toit and Mihaela Mihnea · 8 min read
Le Lude leads the charge with Agrafe method
A tasting on 27 November in Constantia will reveal the true class of Le Lude’s MCC wines and will feature their Vintage Cuvée Collection and the South Africa’s First Agrafe Cap Classique.
By Bernard Mocke · 3 min read
Death by (mostly) Chenin Blanc
Given the wide array of Chenin Blanc styles, it is not surprising that this wine is one of South Africa’s favourites.
By Bernard Mocke · 2 min read
Sparkling wine (Part 1): Sensory perception of traditional style sparkling wine
PHOTO: Anthony Delanoix (Unsplash).
By Mpho Mafata, Astrid Buica, Wessel du Toit, Valeria Panzeri and Francois van Jaarsveld · 7 min read
