Research works selected for the WINE session cover the most relevant topics for modern wine production: new methods for tannin estimation, off-flavours and strategies for their reduction, different tools for tracing wine authenticity, impact of chemical variables on sensory characteristics of wine, innovative and sustainable wine distribution methods. Arianna Ricci from the University of Bologna will describe a new analytical method for fast and reliable in-line analysis of tannins in wines to support decisional strategies along the supply chain. Maria Reyes González-Centeno from the ISVV will present research which aims at assessing the efficacy of an alimentary plastic film for reducing cork taint. The research of Ignacio Ontañón from the University of Zaragoza addresses the challenge of oxygen management during winemaking and ageing, by studying the metabolomic changes of red wines caused by storage under different oxidative and reductive conditions. David Jeffery will present an innovative technique for the authentication of the geographical origin of wine developed at the University of Adelaide. The study of Inés Le Mao from the University of Bordeaux will explain how quantitative NMR metabolomics could be used to dissociate the physical or chemical processes commonly used in oenology. Alexander Pons from ISVV will analyse 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. The research of Olivier Geoffroy from the Ecole d’Ingénieurs de PURPAN is aimed at investigating the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley. Maria Alessandra Paissoni from the University of Turin will show how grape anthocyanins can directly influence the in-mouth perception of wine. Another work devoted to the correlations between sensory and chemical variables will be presented by Paola Piombino from the University of Naples. Peter Klosse from the Academy for Scientific Taste Evaluation (TASTE) will present an original model to describe taste, developed and tested in practice, to analyse the taste profile of wines and beers based on mouthfeel sensations 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 disposable airtight pouch inside can result in a sustainable solution for the wine industry in environmental, social and economical aspects.
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