A study published in Foods explores the impact of different yeast strains on the viscosity and mouthfeel of red wine, focusing on Cabernet Sauvignon. The research investigates how these yeast strains influence wine texture and sensory qualities, particularly for wines of varying quality levels.
The findings suggest that mannoproteins produced by yeast can improve wine stability and enhance mouthfeel, with specific effects on viscosity. The study highlights the role of yeast in shaping the overall quality of wine, offering potential for winemakers to tailor wine characteristics.
By understanding the influence of mannoprotein-producing yeast strains, winemakers can refine their techniques to improve both the texture and overall quality of their wines. This research opens new avenues for improving wine production, with potential applications in creating more consistent and appealing products for the market.