Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
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...
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...
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
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?
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...
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...
Daniela Fracassetti, Università degli Studi di Milano
Deepen your knowledge on the importance of the pre-fermentative steps to obtain highest amount of varietal thiol precursors: the proper management of must contact with air, addition of sulfur dioxi...
The research done by WQS over the last 10 years on polyphenols and colour allows for the musts to be characterized and sorted. This when coupled with SOFRALAB® expertise when it comes to enological...
Silvia Motta, CREA; Adeline Vignault, University of Bordeaux-ISVV; Ignacio Ontañón, University of Zaragoza
We offer you three more very interesting short speeches from the first Enoforum Web Conference, where the results of research on phenolic compounds, their properties and which metabolomic changes t...
Jose Luis Aleixandre-Tudo, University of Stellenbosch; Arianna Ricci, University of Bologna; Paola Piombino, University Federico II di Napoli
Here are three more interesting short speeches from the first online Enoforum Web Conference, where research results were presented in relation to studies on phenolic compounds
Lorenzo Guerrini, Università degli Studi di Firenze, Italy
During alcoholic fermentation, a part of the volatile compounds is lost, causing a loss of aroma. The qualitative effects of a new system capable of recovering these compounds was evaluated.
Utilizing a new technique in microscopy to monitor the activity of sensory neurons in the nasal epithelium of genetically altered mice, we find that a given odor species can act to activate, inhibi...
Luis Gonzaga Santesteban, Universidad Pública de Navarra, Spain
Water potential is considered to be the “gold-standard” measure for plant water status determination. However, there are some discrepancies on how and at what time of the day water pote...
A new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma during wine consumption, has led to new scientifi...
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