What does WellVine™ taste like?

WellVine™ has a cozy, deep cocoa flavor. It has a neutral taste that adds a little something texture-wise. It mixes easily into coffee, hot water, yogurt, smoothies, and baked goods without adding a weird taste.

Where does the flavor of WellVine™ come from?

The flavor comes from slow-ripened Coastal Chardonnay grapes. Chardonnay, with its slow-ripening process, develops a distinctive flavor profile that captivates wine enthusiasts worldwide. The grapes embody a complex sensory experience, and this carries through into WellVine™.

Can WellVine™ make food taste better?

Yes! WellVine™ is a patented prebiotic ingredient with the added benefit of making foods taste better. It adds a pleasant texture to foods like hummus and provides a rich, malty depth to coffee and hot drinks.

Discover the Unique Taste of Real Food Prebiotics & Chardonnay Marc

Whole Chardonnay grapes contain a naturally complex combination of organic acids, aldehydes, phenolics, and glycosides. Together, these compounds create WellVine's distinctive flavor profile - and help improve the taste of foods formulated with it.

A Patented Taste Advantage

WellVine can make dark chocolate taste better.
Its granted U.S. patent covers the use of WellVine to enhance flavor and reduce bitterness in dark chocolate.

Mildly sweet
with a
Pleasant Velvety Finish
Tartness
from
organic acids
and aldehydes
Balanced Astringency
from
phenolics and
glycosides

The Chemistry Behind Better Flavor

At the 2023 WellVine Symposium, renowned international flavor expert Ralph Jerome explored the chemistry that gives Chardonnay its distinctive sensory profile - and why that chemistry matters far beyond wine.

Flavor is created through the interaction of aroma, taste, and chemosensory stimuli. In WellVine, compounds naturally present in whole Chardonnay grapes - including organic acids, aldehydes, phenolics, and glycosides - work together to shape a complex sensory experience. That complexity helps explain how WellVine can bring functional prebiotic value to foods while also supporting the flavor experience consumers expect.