Presenter: Richard Gawel (AWRI)
Recorded: 5 November 2015

Fermenting juice containing grape solids has traditionally been conducted in an effort to enhance the body and texture of white wine. This webinar will show how the levels of juice clarity and the method used to achieve it (enzyme, bentonite and natural settling) affect the phenolic and polysaccharide profiles and how these may influence white wine mouth-feel.