IVAS 2022

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.

An organoleptic defect, called fresh mushrooms off-flavor (FMOff), appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, 3-octanol and octen-3-ol (C8 compounds) were involved in the mushroom off-flavor in wines

Climate change has become a major challenge for grape and wine production around the world

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

Heatwaves, defined as three or more consecutive days above average historical maximum temperatures, are having a significant impact on agricultural crop yields and quality, especially in arid or semi-arid regions with reduced water availability during the growing season.

Climate change is a great environmental challenge with large impact on the Wine and sprakling wine industry. Heat waves and dryness cause frequent sunburn damage in white grapes

wo spectrophotometric methods are recommended by the Organisation Internationale de la vigne et du vin (OIV). The first is the method after Glories, were the absorbances at 420 nm, 520 nm and 620 nm are measured (OIV 2006a).

The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.

Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.

Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.