Wine session at Enoforum Web Conference 2021
The program of Enoforum Web Conference will be composed of the following thematic sections: VINE, GRAPE, CELLAR and WINE.
Research works selected for the WINE cover the most relevant topics for modern wine production: new methods for tannin estimation, off-flavours and strategies for their reduction, different tools for tracing wine authenticity, impact of chemical variables on sensory characteristics of wine, innovative and sustainable wine distribution methods.
Participation in Enforum Web Conference is free upon registration.
Key odorants of French Syrah wines from the northern Rhone valley
Olivier Geffroy – Ecole d’Ingénieurs de Purpan, France
The research of Olivier Geoffroy from the Ecole d’Ingénieurs de PURPAN is aimed at investigating the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley. For this purpose he analysed key odorants of Crozes-Hermitage wines made from two vintages with distinct climatic conditions (cool in 2013, warm in 2015).
Alimentary film to reduce cork taint and improve wine organoleptic quality
Maria Reyes Gonzalez-Centeno – Institut des Sciences de la Vigne et du Vin, France
Wine quality may be compromised by mouldy off‒flavours related to cork taint. Maria Reyes González-Centeno from the ISVV will present research which aims at assessing the efficacy of an alimentary plastic film for reducing cork taint, as well as examining its potential impact on the colour, phenolic, aromatic and sensory attributes of wine.
Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning
David Jeffery – The University of Adelaide, Australia
Wine is a luxury product, which attracts unscrupulous operators intent on defrauding wine consumers. David Jeffery will present a new technique for the authentication of the geographical origin developed at the University of Adelaide, which is combining fluorescence spectroscopy and a new type of machine learning algorithm.
Fingerprinting as approach to unlock black box of taste
Peter Klosse – The Academy for Scientific Taste Evaluation, Netherlands
The black box of taste is getting unlocked. Peter Klosse will present a model to describe taste, developed and tested in practice, to analyse the taste profile of wines and beers based on mouthfeel sensations and their intensities.
qNMR metabolomics a tool for wine authenticity and winemaking processes discrimination
Inés Le Mao – Université de Bordeaux, France
qNMR Metabolomic applied to wine offers many possibilities. Inés Le Mao from the University of Bordeaux will explain the interactions between oenological processes and wine by determining the metabolites responsible for differentiation through 1H-NMR fingerprinting and chemometrics.
Oxidation vs reduction: the fate of tannins, pigments, vscs, color, SO2 and metabolomic fingerprint
Ignacio Ontañón – University of Zaragoza, Spain
The management of oxygen during winemaking and aging is a big issue in order to achieve high quality wines. The main objective of the research of Ignacio Ontañón from the University of Zaragoza was to study the metabolomic changes of red wines caused by storage under different oxidative and reductive conditions.
The taste of color: how grape anthocyanin fractions affect in-mouth perceptions
Maria Alessandra Paissoni – Università degli Studi di Torino, Italia
Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor to astringency reduction. Maria Alessandra Paissoni from the University of Turin will show how grape anthocyanins can directly influence the in-mouth perception of wine.
Study of cross-modal interactions through sensory and chemical characteristics of Italian red wines
Paola Piombino – University of Naples Federico II, Italy
This work presented by Paola Piombino from the University of Naples aims at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables.
Impact of climate change on the aroma of red wines: a focus on dried fruit aromas
Alexandre Pons – Institut des Sciences de la Vigne et du Vin, France
The volatile composition of grapes contributes greatly to the varietal aroma and quality of wines. Alexander Pons from ISVV will analyse how climate change is affecting the aroma of red wines, focusing on the origin of dried fruit flavors detected in must and young red wines.
Keg wine on tap: a sustainability-oriented innovation
Stephanie Pougnet – Ecole hôtelière de Lausanne, HES-SO, Switzerland
Stéfanie Pougnet from the Ecole Hôtelière de Lausanne will show how an innovative way of wine service such as a reusable plastic keg with a disposable airtight pouch inside can result in a sustainable solution for the wine industry in environmental, social and economical aspects.
Rapid optical method for tannins estimation in red wines
Arianna Ricci – University of Bologna, Italy
Arianna Ricci from the University of Bologna will describe an innovative analytical method for fast and reliable in-line analysis of tannins in wines to support decisional strategies along the supply chain, improving the control of the production process and the quality of wines.
Organized by:
Partners
Sponsors
Vinidea srl © 2018
Piazza I° Maggio, 20 – 29028 Ponte dell’Olio (PC)
Privacy policy | P.IVA 01286830334
Contacts
Email enoforum@vinidea.it