Enoforum España 2022

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  Is the consumer ready for innovative fruit wines?

  Stefano MASSAGLIA, Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Italy Valentina Maria Merlino, Department of Agricultural, Forest and Food Sciences (DISAFA), ...

  Published on: 06/18/2018

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  Evaluation of the sensory profile of DOC Douro red wines through sensory traditional single-point techniques and temporal dominance methods

  Alice, VILELA, Chemistry Research Center (CQ-VR), Dept. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal Eduardo, ...

  Published on: 06/17/2018

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  The evaluation of tannin activity in South African red wines

  Brannigan du Preez Stellenbosch University: South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology Jose Luis Aleixandre-Tudo Polytechnic University of Vale...

  Published on: 06/17/2018

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  The relationship between enzyme treatment and polysaccharide extraction in winemaking, and subsequent sensory effects in Cabernet Sauvignon wines

  Brock KUHLMAN, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa Bodil JØRGENSEN, Plant Glycobiology, Department of Plant and Environmental Scienc...

  Published on: 06/17/2018

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  The temporal sensory interaction between 3-mercaptohexanol, 3-mercaptohexyl acetate and ethanethiol using TRATA

  Sebastian Vannevel, South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, South Africa Jeanne Brand, South African Grape and Wine Researc...

  Published on: 06/17/2018

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  Oenological potential of indigenous Greek grape varieties and their clones

  Evangelia, NANOU, Laboratory of Enology & Alcoholic Drinks (LEAD), Agricultural University of Athens, Greece Sofia, NIKOLAOU, Laboratory of Enology & Alcoholic Drinks (LEAD), Agricultural Universit...

  Published on: 06/17/2018

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  Mouthfeel effects due to oligosaccharides within a wine matrix

  Samuel Hoffman, Elizabeth Tomasino, Quynh Phan Oregon State University, USA

  Published on: 06/12/2018

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  Characterizing chemical influences of smoke on wine via novel application of ¹³C-labelled smoke

  D. Cole Cerrato, Lindsay Garcia, Mike Penner, Elizabeth Tomasino Oregon State University, USA

  Published on: 06/12/2018

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  Functionality of different inter-stimulus rinse protocols for the sensory analysis of wildfire affected wines

  Jenna Fryer, Food Science & Technology, Oregon State University Thomas Collins, Viticulture and Enology, Washington State University Elizabeth Tomasino, Food Science & Technology, Oregon State Univ...

  Published on: 06/11/2018

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  Do natural wines differ from conventionally-produced wines?

  Carlota Sánchez, Alejandro Suárez, Samuel Rivas, Purificación Fernandez-Zurbano, María-Pilar, Sáenz-Navajas - Instituto de Ciencias de la Vid y del Vino (UR-CSIC-GR), Spain Pablo, Alonso, Eva Parga -

  Published on: 06/10/2018

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  Prediction of Sauvignon Blanc wine quality gradings with static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) and interpretable machine learning techniques

  WENYAO ZHU, School of Chemical Sciences, University of Auckland - Drylands Winery, Constellation Brands NZ - F. BENKWITZ - Drylands Winery - P. A. KILMARTIN*, School of Chemical Sciences, Universit...

  Published on: 06/10/2018

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  Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues

  Paola PIOMBINO, Maria Tiziana LISANTI, Elisabetta PITTARI, Luigi PICARIELLO, Luigi MOIO Department of Agricultural Science, University of Naples Federico II Italy

  Published on: 06/10/2018

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  GC-O and Olfactoscan approaches to reveal premature aging markers in Chardonnay wine

  M. Simon1, N. Beno1, Y. Ma1,2, T. Thomas-Danguin1, Y. Le Fur1 1 Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, AgroSup Dijon, University of Burgundy Franche-Comté, France 2 School of Bi...

  Published on: 06/10/2018

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  An overview of wine sensory characterization: from classical descriptive analysis to the emergence of novel profiling techniques

  Catarina, MARQUES, CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, Unive...

  Published on: 05/24/2018

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