Maria Nikolantonaki | University of Burgundy, France
This research activity focuses on the study of the chemical and biochemical mechanisms underlying white wines oxidative stability, the development of analytical tools for predicting wines aging potential and the use of high resolution mass spectrometry and NMR for investigating the reactivity of sulfur containing compounds in wine acidic conditions.
Maria Nikolantonaki's speech asks the question: what constitutes shelf-life in a wine? It’s more complex than most other products, as it depends on how long the wine retains its initial flavor but could depend on how long it may take for the wine to improve in character to reach its aging potential, and also how long it may remain commercially acceptable.
Video of Maria Nikolantonaki's speech at Enoforum USA 2022 (May 11 2022)
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Published on 01/24/2023
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VIDEO SEMINAR (Maria NIKOLANTONAKI, streaming 20 minutes)
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
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For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
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...
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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