TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 2
Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF
It is probable that in the future the majority of wine producers will be using closures with lower and more consistent oxygen permeation than the closures that they currently use. The greatest potential risk of such a scenario is the danger of wines producing ‘reductive’ characters after bottling.
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...
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...
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