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October 2013
Understanding Mouthfeel and it's Impact on Wine Quality
A recent UC Davis seminar provided tools for communicating mouthfeel aspects with other wine professionals.
by Roger Lansing
Mouthfeel is recognized by winemakers as an important sensory characteristic of quality in wine, yet mouthfeel knowledge lags behind other wine sensory attributes. Although more work is being done to understand, define and describe mouthfeel characteristics, the chemistry of it has not been researched and analyzed as extensively as the chemistry of wine aroma and flavor. Even the term “mouthfeel” is not universally used among wine professionals or as a characteristic for judging and...
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