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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)

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.

Published on 06/22/2018
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