Using glycosides and other flavour precursors for improved wine flavour
It has recently been demonstrated that purified non-volatile glycosides present a valuable, novel opportunity to increase flavour in wine. This project will assess the effect of enhancement of grape glycosides in juices and wines. A better understanding of the factors underlying individual variability in sensory response to in-mouth release of aroma from precursors will also be obtained.
Project funded by
Related research projectsSearch all research projects
Find out how we can help you.
Find answers to our most frequently asked questions on research projects, commercial opportunities, organisations and more.
Still have questions or have feedback on the site? Please get in touch by completing our enquiry form.