Read more about bulk wines in cortahojas.com.-/ A recent Australian research showed the importance of glycosides in the development of organoleptic sensations perceived in the mouth when the wine is drunk.
Glycosides are composed of an organic molecule and a sugar and play an important role when a wine tasting molecules.
The study called “aromatic Precursors contribution to wine aroma, sensory characteristics in the mouth and flavor release” was developed by researchers at Australian Wine Research Institute (AWRI) and its first results indicates that the glycosides (monoterpenic aromatics) can inlfuir fundamentally the organoleptic sensations perceived in the mouth during the tasting.
The objective of this project is to achieve a greater knowledge of the organoleptic sensations that occur in the mouth and natiz caused by aromatic precursors.
According to the investigation, it was concluded that the concentration of the glycosides was significantly higher in young wines were analyzed. According to scientists, future research will show whether this source of aromas is also important in other varieties.
A level of hypotheses have been able to determine that higher levels of glycosides in wines through wine-growing and wine-making practices, may represent a useful tool for intensifying the aroma of the wine and its persistence instrument.
Scientists have been doing this research for a year and has four years to culminate it. More background on the work can be found on the website of AWRI.
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