italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Macrowine 2021
  • » Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines

Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines

Philippe DARRIET - ISVV Institute of Vine and Wine Science, University of Bordeaux, Villenave d’Ornon (France)

Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines

Philippe Darriet is Professor in Enology and Director of Enology research unit at Institute of Vine and Wine Science from University of Bordeaux France.

His research activities mainly concern the characterization of volatile odoriferous compounds, often present in trace amounts, which are involved in the typical aromatic nuances of some varieties as Sauvignon blanc, Riesling, Cabernet Sauvignon, Merlot, Viognier and noble rot sweet wines or are responsible for off-flavors (earthy, herbaceous and fungal odors). He also studies the chemical, biochemical and microbiological aspects related to aroma compounds and their precursor forms, as their chemical reactivity during the vinification and ageing process.

Video of the seminar held during Macrowine virtual (June 23-30, 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 03/28/2022
Item available in francais
Premium Contents Area
  • VIDEO SEMINAR (Philippe DARRIET, streaming 38 min)
Price:47 €(Tax included)
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2