From June 25th to June 28th 2019, the research unit in Enology, ISVV, University of Bordeaux, organized jointly the 11th symposium of Enology, Œno2019 and the 11th edition of In Vino Analytica Scientia IVAS 2019.
Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products
According to the OIV Focus 2017 estimating the vine varieties distribution in the world, Italy is the richest grape producing country in terms of varieties.
Aromatic characterization is a key issue to enhance wines knowledge. While several studies argue the importance of wine expertise in the ability of performing odor-related sensory tasks, there is still little attention paid to the influence of expertise on the semantic representation of wine odors.
In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters.