Sensory characterisation of grapes and yeast strains

Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes. Today, the measurements for the phenolic quality of grapes are still far from being able to explain the sensory quality of grape phenolics, which is why we propose an interesting study for the sensory characterization of grapes. In additon to this, two more projects focused on the diversity within the genus Saccharomyces and on Hanseniaspora vineae yeast, that provide insight into fermentative capacities and the production of aromas and other compounds of interest.

A new approach for sensory characterization of grapes: relationship with chemical composition

Screening of aroma metabolites within a set of 90 Saccharomyces strains

Increasing autochthonous wine flavor diversity: the concept of friendly yeasts

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