Analysis
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Christine Pascal, Enological Research Manager Vinventions
Polyphenols are a major factor in oxidation mechanisms and play a crucial role in wine quality, impacting many aspects of the wine profile. Managing the polyphenol content through the winemaking pr...
Price:47 €(Tax included)
Inès Le Mao et al., University of Bordeaux
Is analytical discrimination of winemaking processes possible? qNMR combined with chemometrics allows to dissociate not only physical processes such as filtration, but also chemical processes such as
Alberto De Iseppi, University of Padova
Contributing to the environmental and economical sustainability of the wine supply chain, through the extraction, characterisation and application of mannoproteins from wine lees
Price:27 €(Tax included)
recording of the webinar
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
Price:47 €(Tax included)
Prof. Maurizio Ugliano, University of Verona
Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. ...
Price:47 €(Tax included)
M.A. Paissoni et al., University of Torino
What's the involvement of anthocyanins on in-mouth characteristics? The understanding of anthocyanin in-mouth properties often requires the extraction and purification of these compounds, so chemical
P. Klosse et al., T.A.S.T.E. foundation
An instrumental technique to classify wines quickly and reliably which can be used as a tool to tune the taste profile of a wine to the desired taste profile of a consumer target group
A. Ricci et al., University of Bologna
An innovative analytical method for the fast, reliable and in-line measurement of tannins (procyanidins) in red wines
Recording of the webinar held by Marco Li Calzi
Intense aromas of blackcurrants and red fruits characterise the sensory profile of some red wines that are very popular with consumers. Over the last decade, researchers have shown that varietal th...
Price:47 €(Tax included)
Motta S. et al, Research Centre of Viticulture and Oenology (CREA)
In this work, seven tannins with different botanical origin were characterized for the polyphenolic content and antioxidant capacity with a multitechnique approach, aimed at investigating the corre...
Piombino P. et al, University of Naples Federico II
The aims of this study were: to investigate both odour–astringency and odour–taste cross- modal sensory interactions in a wide set of real wine matrices, exploiting the sensory diversity of 10 sing...
Maria Alessandra Paissoni, University of Turin; Peter Klosse, The Academy for Scientific Taste Evaluation
How can grape anthocyanins directly influence the in-mouth perception of wine? And can taste be used as a tool to develop products that people like? What if there were a decision tool for winemakers
Price:27 €(Tax included)
David Jeffery, The University of Adelaide; Inès Le Mao, Université de Bordeaux, UR Œnologie
Authentication of wine is a very interesting and relevant topic is due to the fact that wine fraud costs the global industry billions every year, but how to spot a fraudulent wine?
Price:27 €(Tax included)
Alexandre Pons, ISVV; Olivier Geffroy, Ecole d'Ingénieurs de PURPAN
Two more interesting short speeches from the first Enoforum Web Conference, where the results of research the origin of the dried fruit flavors and key odorants of French Syrah wines from the north...
Price:27 €(Tax included)
Cordes R., Schneider V., Schwack W. and Haase-Aschoff P.
Suberic acid, a key component of the cork suberin polymer, has been detected in agglomerated corks of different manufacturers. This contamination generates sensory changes on the palate described a...
