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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
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