Increasing wine flavour with glycoside additions
Speaker: Mango Parker (AWRI)
Webinar recorded: 20 November 2018
Grape-derived glycosides are an important source of floral and fruity flavour in many wines. High concentrations of glycosides can be found in white grape marc, especially from floral varieties. For the first time, glycosides were extracted from Gewürztraminer marc and added to white juices prior to fermentation, and to wines at bottling. Chemical and sensory effects were measured, and results suggest that grape marc has potential as a new source of flavour for white wines.