Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines

Here are three more very interesting short speeches from the first Enoforum Web Conference, where the results of research into phenolic compounds were presented.

Phenolic compounds are responsible for the main quality attributes of red wines. José Luis Aleixandre-Tudo from the University of Stellenbosch in his paper entitled "Non-invasive quantification of phenolic content during red wine fermentations" will show how the use of the fluorescence properties of phenolic compounds can help quantify phenolic content non-invasively from a fermentation tank to provide phenolic data in real time and without sampling.

Arianna Ricci from the University of Bologna, with her work entitled "Rapid optical method for tannins estimation in red wines" will describe an innovative analytical method for fast and reliable analysis of tannins in wines to aid decision-making strategies during winemaking, improving control of the production process and wine quality.

Finally, Paola Piombino from the Federico II University of Naples, with her paper "Study of cross-modal interactions through sensory and chemical characteristics of Italian red wines" will explain how she investigated cross-modal interactions in red wine at the olfactory and oral level, and how she tested their impact on the correlations between sensory and chemical variables.

Videos of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)

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