Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
MEDIA RELEASE: AUSTRALIAN WINE SECTOR $4 BILLION SALES TARGET
Australia’s wine sector has set an ambitious target to sell an extra $4 billion worth of wine over the next five years. A new national industry strategy released May 2nd,2007 predicts cumulative domestic and export sales between now and 2010-11 can reach $30 billion, rather than the $26 billion expected based on current production levels and consumer trends.The gains will come through a combination of new marketing focused on regional and fine wines, an increase in our commitment to research and development and innovation in general, and a focus on business sustainability at an individual winery level.
From the Australian Government and Australian Wine and Brandy Corporation web site
An instrumental technique to classify wines quickly and reliably which can be used as a tool to tune the taste profile of a wine to the desired taste profile of a consumer target group
What is wine tourism? how does is wine considered an experiential product? This seminar focuses on wine tourism and hospitality, starting from it's definition
Maria Alessandra Paissoni, University of Turin; Peter Klosse, The Academy for Scientific Taste Evaluation
How can grape anthocyanins directly influence the in-mouth perception of wine? And can taste be used as a tool to develop products that people like? What if there were a decision tool for winemakers
Utilizing a new technique in microscopy to monitor the activity of sensory neurons in the nasal epithelium of genetically altered mice, we find that a given odor species can act to activate, inhibi...
MarÃa Mora Gijón; Polytechnic University of Madrid - Basque Culinary Center, San Sebastián, Spain
VIDEO SEMINAR ENOFORUM 2018: the hedonic and emotional responses can be strongly conditioned by wine consumption preferences. This effect, however, does not completely condition the hedonic and aff...
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