How could the wine industry be more sustainable? To answer this, an Interreg French-Swiss project gathered researchers to help a French keg producer and a Swiss wine distributor make their innovation more ecological, social and economical. What innovation? A reusable plastic keg with a disposable airtight pouch inside.
Proceedings of Enoforum Web 2021
The Enoforum is organized by VINIDEA and is the largest technical-scientific annual congress in Europe for the wine sector. In February 2021, the selected works covered a wide range of innovative topics for the wine industry, such as using of artificial intelligence and precision approach for vineyard management, copper reduction strategies, new varieties dealing with the adversity of climate changes, use of ultrasounds in winemaking, new methods for tannin estimation and quantification of phenol content, different tools for wine authenticity.
Enoforum Web Conference 2021 – View all
The black box of taste is getting unlocked. The starting point is to distinguish taste from tasting. Consider taste as a product characteristic; tasting is a sensorial activity. Consequently, taste can be studied on a molecular level and therefore be assessed more objectively, whilst tasting is a human activity and by definition subjective.
Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines.
This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment.