Wine Body and Mouthfeel Factors
 

Hello All

What factors and winemaking techniques can affect the final body of
the finished wine?

I'm trying to increase the final body are a Cab Sauv/Carmenere blend.
My wines are medium bodied wines at best. I've inocculated with MLF
cultures. I'm wondering what I can do in future batches to improve
the body, without getting too much into specifics of my past batches.

Furthermore, I would like to know if these factors increase body and
mouthfeel, or have little effect:
- Performing MLF? (I assumed it increases body/mouthfeel)
- Longer maceration time?
- Higher primary fermentation temperature?
- Fruit quality?
- Higher Brix level?
- Barrel aging with evaporation?
(anything else)

Some background:
I've been making wines for a relatively short time, about 2.5 years.
I've made a few kits, and two batches with fresh Chilean Cab Sauv and
Carmenere grapes, & one Calif. Cab Sauv. In my past, I've made home
brew beer for 20 years from all-grain and have controlled the body of
the beer by controlling the mash temperature. Higher temp mashes
create a faster mash but leave unfermentable dextrins which is the
main factor increasing the body and mouthfeel of the final beer.

Any insight or opinion is welcome.
Thank you
Dave J

Wine Body and Mouthfeel Factors