Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Category: Macrowine 2025 ( Page 10 )

Proceedings of Macrowine 2025

The Macrowine 2025 congress, co-organised by the Free University of Bozen-Bolzano and the Laimburg Research Centre, was held in Bolzano (Italy) from 24 to 27 June 2025.

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Book of Abstracts
Cover of the book of abstracts of Macrowine 2025

DOI of the book :
10.58233/macrowine2025

Macrowine 2025 – View all

Analysis and composition of grapes, wines, wine spiritsChemical and biochemical reactions, including grape and wine microorganism’s impactSensory properties: psychophysics, experimental economy, connections with neurosciencesWinemaking processes and oenological practices

Key learnings about the chemical bases of wine uniqueness and quality, essential companions for future developments

This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.

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Analysis and composition of grapes, wines, wine spiritsWine, environment, health and sustainabilityWinemaking processes and oenological practices

Composition and biological potential of grape and wine phenolic compounds

Polyphenols are common in human diets, primarily in plant-derived food and beverages. They influence multiple sensory properties such as aroma, flavour, colour, and taste, such as astringency and bitterness [1]. The major phenolic compounds in grapes and wines are anthocyanins and tannins (proanthocyanidins or condensed tannins).

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Analysis and composition of grapes, wines, wine spiritsSensory properties: psychophysics, experimental economy, connections with neurosciences

Exploring the presence of oligopeptides in wines into identify possible compounds with umami or kokumi properties

Umami is defined as a pleasant and savory taste derived from glutamate, inosinate and guanylate, which are naturally present in meat, fish, vegetables and dairy products. The term "kokumi" refers to a complex flavour sensation, characterized by thickness, fullness and continuity.

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