Mouthfeel is an essential component of the overall wine tasting experience, contributing to a wine's character, balance, and perceived quality.

A pleasing mouthfeel is often associated with high-quality wine, adding an extra layer of complexity.

Whether winemakers’ objectives are to produce full-bodied and well-structured wines or wines with silky, round and smooth mouthfeel, we have developed several types of microbiological solutions.

Thoroughly characterised and notably with regards to their polysaccharide type and content, our solutions help reduce astringency and increase roundness for an overall texture up-grading.

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