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IVES 9 IVES Conference Series 9 OENO IVAS 9 Category: OENO IVAS 2019 ( Page 15 )

Proceedings of OENO IVAS 2019

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. 

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Analytical developments from grape to wine, spirits : omics, chemometrics approaches…IVES Conference SeriesOENO IVAS 2019

Can wine composition predict quality? A metabolomics approach to assessing Pinot noir wine quality as rated by experts

The perception of wine quality is determined by the assessment of multiple sensory stimuli, including aroma, taste, mouthfeel and visual aspects. With so many different parameters contributing to the overall perception of wine quality, it is important to consider the contribution of all metabolites in a wine when attempting to relate composition to quality.

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Analytical developments from grape to wine, spirits : omics, chemometrics approaches…IVES Conference SeriesOENO IVAS 2019

Integrated multiblock data analysis for improved understanding of grape maturity and vineyard site contributions to wine composition and sensory domains

Much research has sought to define the complex contribution of terroir (varieties x site x cultural practices) on wine composition. This investigation applied recent advances in chemometrics to determine relative contributions of vine growth, berry maturity and site mesoclimate to wine composition and sensory profiles of Shiraz and Cabernet Sauvignon for two vintages.

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Chemical and Biochemical reactions, including grape and wines microorganisms impactIVES Conference SeriesOENO IVAS 2019

When organic chemistry contributes to the understanding of metabolism mechanisms

Many compounds of interest in wine are difficult to analyze since they are present in very small quantities or they are unstable. The need for reliable data led scientists to develop complex method in order to overcome the analytical difficulties and provide accurate quantitative data for grape or wine characterization.

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