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 in the results of her study “The taste of color: how grape anthocyanin fractions effect in-mouth perceptions”.
Following her presenation, the black box of taste will be unlocked, with the intervention of Peter Klosse from the The Academy for Scientific Taste Evaluation. He presents a model to describe taste, developed and tested in practice, to analyze the taste profile of wines and beers based on mouthfeel sensations and their intensities. Can taste be used as a tool to develop products that people like? How else can this information be used?
Videos of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)
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