Wine session at Enoforum Web Conference 2021
The program of the Enoforum Web Conference will be divided into the following thematic sections: VINEYARD, GRAPE, CELLAR and WINE.
Speakers of the wine session at the Enoforum Web Conference
The research papers selected for the WINE session cover topics most relevant to modern wine production: new methods for estimating tannins, defects and strategies for decreasing them, different tools for tracking wine authenticity, the effect of chemical variables on wine sensory characteristics, innovative and sustainable wine distribution methods.
Arianna Ricci of the University of Bologna will describe a new analytical method for fast and reliable online analysis of tannins in wines to aid decision-making strategies during winemaking. Maria Reyes González-Centeno of ISVV will present research that aims to evaluate the effectiveness of a food-grade plastic film to reduce cork odor. Research by Ignacio Ontañón of the University of Zaragoza addresses the challenge of oxygen management during winemaking and aging by studying the metabolomic changes in red wines caused by storage under different oxidative and reductive conditions.
David Jeffery will present an innovative technique for authenticating the geographical origin of wine developed at the University of Adelaide. Inés Le Mao’s study from the University of Bordeaux will explain how quantitative NMR metabolomics could be used to dissociate physical or chemical processes commonly used in enology.
Alexandre Pons of ISVV will analyze how climate change is affecting the aroma of red wines, focusing on the origin of dried fruit flavors detected in must and young red wines. Olivier Geoffroy of the Ecole d’Ingénieurs in Purpan aims to investigate the main factors contributing to the aroma of Syrah wines from the cool northern part of the Rhone Valley.
Maria Alessandra Paissoni of the University of Turin will show how grape anthocyanins can directly influence the mouthfeel of wine. Another paper devoted to correlations between sensory and chemical variables will be presented by Paola Piombino of the University of Naples. Peter Klosse from the Academy for Scientific Taste Evaluation (TASTE) will present an original taste description model, developed and tested in practice, to analyze the taste profile of wines and beers based on mouthfeelings and their intensities. Stéfanie Pougnet from the Ecole Hôtelière de Lausanne will show how an innovative way of wine distribution, such as a reusable plastic keg with a single-use airtight bag inside, can be a sustainable solution for the wine industry in environmental, social and economic aspects.
Main odor compounds of French Syrah wines from the northern Rhône Valley.
Olivier Geffroy – Purpan Engineering School, France
Olivier Geoffroy of the Ecole d’Ingénieurs de PURPAN’s research aims to investigate the main factors contributing to the aroma of Syrah wines from the cool-climate northern part of the Rhone Valley. To this end, he analyzed the key odor compounds of Crozes-Hermitage wines produced in two vintages with different climatic conditions (cool in 2013, warm in 2015).
A sensory “fingerprint” as an approach to unlocking the black box of taste
Peter Klosse – The Academy for Scientific Taste Evaluation, Netherlands
The “black box” of taste is opening. Peter Klosse will present a model for describing taste, developed and tested in practice, to analyze the taste profile of wines and beers based on mouthfeelings and their intensities.
RMNq metabolomics: a tool to assess wine authenticity and differentiate winemaking processes
Inés Le Mao – University of Bordeaux, France
qNMR metabolomics applied to wine offers many possibilities. Inés Le Mao from the University of Bordeaux will explain the interactions between oenological processes and wine by determining the metabolites responsible for differentiation using 1H-NMR footprinting and chemometrics.
The taste of color: how grape anthocyanin fractions affect perceptions in the mouth
Maria Alessandra Paissoni – University of Turin, Italy
Anthocyanins are responsible for the color of red wine, and their ability to condense with tannins is thought to contribute to astringency reduction. Maria Alessandra Paissoni of the University of Turin will show how grape anthocyanins can directly influence the mouthfeel of wine.
Study of multimodal interactions through sensory and chemical characteristics of Italian red wines
Paola Piombino – University of Naples Federico II, Italy
This work presented by Paola Piombino of the University of Naples aims to investigate cross-modal interactions of red wine at the olfactory and oral levels, and to test their impact on correlations between sensory and chemical variables.
Impact of climate change on red wine aroma: focus on dried fruit aromas
Alexandre Pons – Institut des Sciences de la Vigne et du Vin, France
Volatile compounds in grapes contribute largely to varietal aroma and wine quality. Alexander Pons of ISVV will explore how climate change is affecting the aroma of red wines, focusing on the origin of dried fruit flavors found in must and young red wines.
Wine on tap: a sustainability-oriented innovation
Stephanie Pougnet – Ecole hôtelière de Lausanne, HES-SO, Switzerland
Stéfanie Pougnet from the Ecole Hôtelière in Lausanne will show how an innovative way of serving wine, via a reusable plastic keg with a single-use airtight bag inside, can be an environmentally, socially and economically sustainable solution for the wine industry.
Optical method for rapid determination of tannin content in red wines
Arianna Ricci – University of Bologna, Italy
Arianna Ricci of the University of Bologna will describe an innovative analytical method for fast and reliable online analysis of tannins in wines to aid decision-making strategies during winemaking, improving production process control and wine quality.
Food-grade film to reduce cork deviations and improve the organoleptic quality of wine
Maria Reyes Gonzalez-Centeno – Institut des Sciences de la Vigne et du Vin, France
Wine quality can be compromised by cork-related mold defects. Maria Reyes González-Centeno of ISVV will present research that aims to evaluate the effectiveness of a food-grade plastic film to reduce cork odor, as well as examine its potential effect on the color, phenols, aromatic and sensory attributes of wine.
Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning
David Jeffery – The University of Adelaide, Australia
Wine is a luxury product, attracting unscrupulous operators for the purpose of defrauding wine consumers. David Jeffery will present a new technique for authenticating geographical origin that combines fluorescence spectroscopy and a new type of machine learning algorithm, developed at the University of Adelaide.
Oxidation vs. reduction: the fate of tannins, pigments, sulfur compounds, color, SO2, and metabolomic footprints
Ignacio Ontañón – University of Zaragoza, Spain
Oxygen management during winemaking and aging is a major issue in obtaining high quality wines. The main objective of Ignacio Ontañón’s research at the University of Zaragoza was to study the metabolomic changes in red wines caused by storage under different oxidative and reductive conditions.
