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Wine components and varietal aromatic typicity

Philippe Darriet, ISVV, Bordeaux

The level of knowledge we currently have on the interpretation of varietal typicity refers to a much more complex scheme than we had 20 years ago. The modulation of the varietal aromatic component is based on a complex combination that associates different families of compounds.

The oenologist must integrate this complex construction of typicity through appropriate viticultural choices ( vineyard training system, harvest date...) and oenological choices (type of vinification and ageing, fermentation methods, oxygenation, blending...)

Philippe Darriet, professor and vice-director of the oenological research unit of the ICVV of the University of Bordeaux, offers us in this video a new key to interpreting the aromatic diversity of wines.

Video of Philippe Darriet's presentation from the webinar organised 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.

 

Published on 11/01/2022
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