MOUTHFEEL ENHANCEMENT
PROBLEM
Wines with thin, hollow, or structurally weak mouthfeel lack mid-palate presence and can feel diluted or disjointed. This issue is especially common in over-cropped or young vineyards, over-clarified musts, and wines from warm vintages with alcohol but little structural depth. This protocol aims to restore balance and texture using a natural, non-intrusive tool.
SOLUTION
ViniComplex XS is a special polysaccharide preparation derived from high-quality yeast cells. It is produced through a purification process that preserves natural mannoproteins and other yeast-derived polysaccharides. These compounds integrate into wine without imparting yeasty or off-flavors.
Composition Highlights:
- Highly purified natural yeast polysaccharides
- Free from synthetic additives or allergens
- 100% vegan and organic-compliant
These polysaccharides improve palate weight, enhance tactile softness, and increase sensory complexity.
PROTOCOL OBJECTIVES
- Enhance mid-palate volume and roundness.
- Integrate phenolic structure and soften edges.
- Improve the overall balance and density of the wine without masking varietal character.
