Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.
Proceedings of IVAS 2022
The IVAS 2022 conference was hosted for the first time in Germany, at the DLR Rheinpfalz and Weincampus Neustadt, in the heart of the German wine country, from 3 to 7 July.
Documents by sessions
Session 0: Conference opening
Session 1: Chemical analysis of grape, wine, spirits and by-products constituents
Session 2: Oxidation, aroma, phenol chemistry and wine ageing
Session 3: Biotechnology and microbiology
Session 4: Non-targeted analysis and chemometrics
Session 5: Genetic approaches towards better grape and wine quality
Session 6: Sensory analysis and wine styles
IVAS 2022 – View all
Toasted Vine-Shoots As An Alternative Enological Tool. Impact On The Sensory Profile Of Tempranillo Wines
The use of toasted vine-shoots as an alternative enological tool to make differentiated wines has generated interest among researchers and wineries. However, the evolution of these wines in bottle and the effect on the sensory profile has not been studied so far.
Effect of the presence of anthocyanins on the interaction between wine phenolic compounds and high molecular weight salivary proteins
As a result of climate change consequences, there is a gap between the times at which the grapes reach the phenolic and the technology maturities.
Effect of mannoproteins extracted from Torulaspora delbrueckii on wine flavanol composition and on flavanol-salivary protein interactions
Global climate change is exerting an influence on vine phenology, leading to a decoupling of technological and phenolic maturity of grapes. This results in the modification of berry chemical composition, which can translate into wines with excessive astringency. The addition of mannoproteins (MP) to wine has been proposed as a way of mitigating this problem, since some studies have shown that MPs can modulate wine astringency. However, the mechanism underlying the astringency modulation effect of MPs is not well known and it seems to be dependent on the compositional and structural characteristics of the MP.