Mouthfeel and Colour Stabilisation in Red Wine

Sensory properties can be improved by reducing excessive amounts of partly bitter and astringent tannins. Increasing the mouthfeel brings about the effect of direct taste sensation and of a wine with more richness and body. This aim is reached by using gum arabic and tannin.

Red and rosé wines are protected against colour sedimentation. The colour is to be stabilised.


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