Full-bodied: Difference between revisions

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== Sensory Attributes ==

Full-bodied wines are distinguished by their weight and mouth-coating sensation, often linked to elevated alcohol levels, higher [[tannin]] concentration, and greater dry extract.<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', 5th ed., DK, 2011, ISBN 978-0756686840.</ref> Glycerol formed during fermentation also contributes to the impression of viscosity and roundness. Grape varieties with naturally thick skins, such as Cabernet Sauvignon and Syrah, are predisposed to producing wines of body and structure, particularly when grown in warm climates that favour high sugar accumulation at harvest.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>

Full-bodied wines are distinguished by their weight and mouth-coating sensation, often linked to elevated alcohol levels, higher [[tannin]] concentration, and greater dry extract.<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', 5th ed., DK, 2011, ISBN 978-0756686840.</ref> Glycerol formed during fermentation also contributes to the impression of viscosity and [[roundness]]. [[Grape varieties]] with naturally thick skins, such as Cabernet Sauvignon and Syrah, are predisposed to producing wines of body and structure, particularly when grown in warm climates that favour high sugar accumulation at harvest.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>

== Winemaking Influence ==

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 == Sensory Attributes ==
-Full-bodied wines are distinguished by their weight and mouth-coating sensation, often linked to elevated alcohol levels, higher [[tannin]] concentration, and greater dry extract.<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', 5th ed., DK, 2011, ISBN 978-0756686840.</ref> Glycerol formed during fermentation also contributes to the impression of viscosity and roundness. Grape varieties with naturally thick skins, such as Cabernet Sauvignon and Syrah, are predisposed to producing wines of body and structure, particularly when grown in warm climates that favour high sugar accumulation at harvest.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>
+Full-bodied wines are distinguished by their weight and mouth-coating sensation, often linked to elevated alcohol levels, higher [[tannin]] concentration, and greater dry extract.<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', 5th ed., DK, 2011, ISBN 978-0756686840.</ref> Glycerol formed during fermentation also contributes to the impression of viscosity and [[roundness]]. [[Grape varieties]] with naturally thick skins, such as Cabernet Sauvignon and Syrah, are predisposed to producing wines of body and structure, particularly when grown in warm climates that favour high sugar accumulation at harvest.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>
 == Winemaking Influence ==