The aroma and taste of wine

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 to analyse the taste profile on the basis of the sensations in the mouth and their intensity are needed in order to develop and promote products according to consumer preferences

Focus on dried fruit aroma and key odorants of French Syrah of the northern Rhone valley

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

From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption

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• The valorisation of wine lees as a source of mannoprotein for food and wine application
• Water reduction practices in European wineries of different size
• Different cleaning and sanitation procedures of bottling machines: verification of effectiveness, water footprint and energy cost
• Key drivers of wine appreciation and consumption: a cognitive perspective
• Technology to recover and modulate the aromas lost during alcoholic fermentation
• Wine Color Stability - 5 practical tips on how to improve it

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