The sensory quality of wine is not only based on aroma but also on the balance of taste. In these videos Axel Marchal and Marie Le Scanff, researchers at the ISVV of Bordeaux, talk about the taste of wine and its perception.
They present the recent and important advances made in this field by identifying which molecules are really active in the taste of wine and the origin of each of the molecules that determine acid, sweet and bitter taste.
They delve especially into the molecules, factors, and oenological practices that determine sweetness: yeast autolysis, solid constituents of grapes, astilbin, molecules extracted from oak wood (quercotriterpenosides, QTT).
Videos of the presentations by Axel Marchal and Marie Le Scanff from the webinar organized by the Denis Dubourdieu Chair in collaboration with Infowine
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.
