italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Taste and Aroma Components of Wines

Taste and Aroma Components of Wines

Recordings of the webinar organised by the Chair Denis Dubourdieu

Taste and Aroma Components of Wines



The webinar has been organized by the Chair Denis Dubourdieu "Taste and Aroma Components of Wines" in collaboration with Infowine. The recordings of all the presentations are available at the bottom of this page.




What are the components that cause the sweet sensation not related to sugars and how can they be controlled? How to interpret the aromatic richness of wines? How to predict the effects of climate change on the ageing potential of wine?
 

Four researchers from the Enological Research Unit of the Institute of Vine and Wine Sciences (ISVV) in Bordeaux (France) provided us with the keys to understanding these complex mechanisms to help us exploit them in the management of our vineyard.

- Taste balance of dry wines - implications for the oenologist - Axel MARCHAL & Marie Le SCANFF

- Wine components and varietal aromatic typicity: which keys to interpret in 2022? - Philippe DARRIET

- Climate change and red wine aromas: focus on cooked fruit notes - Alexandre PONS



The Chair Denis Dubourdieu project: keeping the taste of wine at the heart of the sector's concerns

Supported by the Fondation Bordeaux Université and linked to the Research Unit in Enology at the Institute of Vine and Wine Sciences (ISVV) / University of Bordeaux, the 'Denis DUBOURDIEU - Quality and Identity of Wines' chair is supported by seven Bordeaux renowned wine growths and four leading companies in the field of enology, for whom the quality of Bordeaux wines is a daily priority and oenological research an essential element: Château Giscours, Château Haut-Bailly, Château Lagrange, Château Le Pin, Château Palmer, Château Pichon Baron, Château Pichon Longueville Comtesse de Lalande, BioLaffort, Bucher Vaslin, Michael Paetzold and OENEO companies.

The chair was initiated by Philippe DARRIET, oenology research unit, with the support of the Inno'vin cluster, the foundation and patrons.

Published on 07/05/2022
    • The Chair Denis Dubourdieu project: keeping the taste of wine at the heart of the sector's concerns
    • The components that cause the sweet sensation not related to sugars by Axel Marchal, ISVV, Bordeaux
    • The components that cause the sweet sensation not related to sugars, Marie Le Scanff, ISVV, Bordeaux
    • Wine components and varietal aromatic typicity, by Philippe Darriet, ISVV, Bordeaux
    • Climate change and red wine aromas: focus on cooked fruit notes by Alexandre PONS, ISVV, Bordeaux
Related sheets
    <i>Botrytis</i> and gluconic acid
    Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
    Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
    Published on:08/01/2022
    Viticulture and enology updating and training on-demand: subscribe now!
    Discover all the benefits of Infowine Premium subscription for only € 60 /year
    Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
    Price:60 €(Tax included)
    Published on:09/06/2016
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
    Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
    Published on:09/06/2021
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    BIOPROTECTION-KEEP IT GREAT
    Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
    VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms. 
    Published on:10/10/2018
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,046875