Not just does the discharge of mannoproteins impart sensory changes while in the wine but they are able to add to tartrate and protein stability, help greatly enhance your body and mouthfeel of the wine and reduce the notion of bitterness and astringency of tannins.[four] Secondary fermentation[edit] Even though http://wineequipment55677.mpeblog.com/12247481/details-fiction-and-wine-blogging-site