Body remains an abstract matter for white wine

摘要

Studies of the effects of alcohol, glycerol and polysaccharides on sensory characteristics of white wine have confirmed that 'body' is an abstract term that is highly individualistic. It was important to investigate this attribute due to its frequent use on labels to indicate the style of wine in the bottle (e.g. light-bodied, medium-bodied and full-bodied) and the fact that it is part of the classification criteria of many wine shows.