Grape sensory analysis is now becoming a very common practice, since it gives details about important elements involved in the chemical characterization. The ICV (Institut Coopératif du Vin) developed- 15 years ago- a reference method that is used all over the world. The ICV has applied this method for many years in their own vineyards, and therefore has been able to define the impact of diverse viticulture practices on the grape sensory profile: pruning, green cover, leaf canopy dimensions, grape thinning and delaying the harvest. This seminar answers the question: “what can be done in the vineyard in order to modify grape sensory characteristics?” by using examples of results from actual field trials. Lenght 60 minutes For a better visualization of certain images in this presentation, it is advisable to download the pdf file of the accompanying slides (in French) found in the menu on the right. Click on the “play” button in the lower left of the screen to see the video preview
Note
The video-seminars is formulated as a real and concrete personal professional update course lasting at least 45 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take down notes). Access the video-seminar from the menu on the right, at a cost of €25,00 Infowine Pay-Per-View Credits. The fee payment entitles you to 2 accesses. Make sure you have enough Pay-Per-View Credits and if necessary, purchase more or new Pay-Per-View Credits using the menu on the left. Read the “web visualization instructions” before starting to watch the video.
