italianoenglishfrançaisdeutschespañolportuguês
Language
Search

The taste of color and a model to match wine characteristics with consumer preferences

Maria Alessandra Paissoni, University of Turin; Peter Klosse, The Academy for Scientific Taste Evaluation

The taste of color and a model to match wine characteristics with consumer preferences

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)

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 10/12/2021
Item available in italiano francais spagnolo
Premium Contents Area
  • VIDEO (Maria Alessandra PAISSONI, streaming 8 min)
  • VIDEO (Peter KLOSSE, streaming 8 min)
Price:27 €(Tax included)
Related sheets
    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
    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
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,203125