Deciphering the wine ageing bouquet - Sensory and molecular study of a complex olfactory concept - Vinidea.it

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Deciphering the wine ageing bouquet – Sensory and molecular study of a complex olfactory concept

Magali Picard | ISVV, Université de Bordeaux

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The development of wine ageing bouquet, the sought-after “signature” of great wines aged in bottle is one of the most fascinating but least known phenomena in oenology, and both its sensory and molecular markers were poorly documented so far. and both its sensory and molecular markers were poorly documented so far. If you are a subscriber, access the video directly from this link →

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The development of wine ageing bouquet, the sought-after “signature” of great wines aged in bottle is one of the most fascinating but least known phenomena in oenology, and both its sensory and molecular markers were poorly documented so far. and both its sensory and molecular markers were poorly documented so far.

Firstly, a three-step holistic approach made it possible to decipher the sensory characteristics of the ageing bouquet of red Bordeaux wines.

More precisely, a shared sensory definition emerged among wine professionals, structured around eight main aromatic notes: «undergrowth», «truffle», «fresh red- and black berry fruits», «spicy», «liquorice», «mint», «toasted» and «empyreumatic».

Then, a molecular study, targeting classes of aromatic compounds formed or preserved during bottle ageing, identified the key contributors to the typicality of wine-ageing bouquet.

Subsequently, wine fractionations and aromatic reconstitutions, were used to identify a monoterpene ketone that was shown for the first time to be involved in typical mint nuances.

Research presented at the SIVE OENOPPIA Prize 2017. The report reproduced in this video was presented at the 10th edition of Enoforum (Vicenza, 16-18 May 2017)

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Deciphering the wine ageing bouquet - Sensory and molecular study of a complex olfactory concept

45.00 (VAT incl.)

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