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.
From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption
María Ángeles Del Pozo Bayón, CSIC-UAM, Spagna
A new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma during wine consumption, has led to new scientific approaches being required. Not only focusing on the wine itself, but also on the interaction of the wine and its chemical components, with structures and components of the oral cavity that mainly happen during wine intake.
What are the consequences on the kinetics of aroma release in the buccal-pharyngeal cavity?
Read the article to learn about the techniques that have verified the impact of the non-volatile matrix of the wine and especially of the phenolic composition, on the retronasal aroma and its sensory impact.
Article based on the paper presented at the SIVE OENOPPIA Awards (12th edition of Enoforum; Vicenza, Italy, May 21-23, 2019)
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Francesca Borghini and Stefano Ferrari; ISVEA srl, Siena (Italy)
Within the framework of the Submeasure 16.2 of the Rural Development Plan of the Region of Tuscany-European Innovation Partnership, the Vintegro project has focused, for over two years, on the stud...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were th...
Quercetin belongs to the class of polyphenols, flavonoids in particular. The most abundant in wine are quercetin, myricetin, kaempferol and isoramnetin, which come from the glycosidic forms found i...
Jose Luis Aleixandre-Tudo, University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
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