Prof. Sigfredo Fuentes, The University of Melbourne (Australia)
information from this integrated AI system (smart sensor and sensory/biometrics) can be used to modify vineyard management strategies, to target specific consumer preference or wine styles uniformi...
David W. Jeffery et al., The University of Adelaide
The international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers. Countering such fraudulent activities require...
How to avoid oxygen pick-up during the wine preparation for bottling, how to manage total package oxygen (TPO) during bottling and how to take into consideration the closure role in the wine evolut...
Alexandre Pons, UR Oenology - ISVV - University of Bordeaux
Which are the specific molecular markers responsible for DF in musts and wines? A methodology for their quantitation, their sensory impact as well as an evaluation of agronomical and enological par...
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...
Topics covered The principles of ultrasound technology Effects of ultrasounds in extraction of positive compounds from grape skins Advantages of sonication on the treatment of yeast lees and wine a...
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...
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