italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Analysis
  • » Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines

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

Jose Luis Aleixandre-Tudo, University of Stellenbosch; Arianna Ricci, University of Bologna; Paola Piombino, University Federico II di Napoli

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)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

 

Published on 06/30/2021
Item available in italiano spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Jose Luis ALEIXANDRE-TUDO, streaming 7 min)
  • VIDEO SEMINAR (Arianna RICCI, streaming 7 min)
  • VIDEO SEMINAR (Paola PIOMBINO, streaming 8 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,765625