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The organization of wine aroma and its evolution during time

Luigi Moio | Università di Napoli Federico II, Italy

45.00 (VAT incl.)

VIDEO SEMINAR ENOFORUM 2017: The volatile compounds identified in wine are slightly over a thousand, but not all of those are really aromatic nor involved in the wine aroma. If you are a subscriber, access the video directly from this link →

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Duration

52 min

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Single

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Description

Wine aroma is undoubtedly its most extraordinary aspect, because it expresses its composition, history, tradition and terroir. Wine synthetizes all the aromas that surround us, because it is in wine nature to be earthy, flowery, fruity and spicy, it is in its nature to represent oceans, mountains and many other things that it nobly represents.

The volatile compounds identified in wine are slightly over a thousand, but not all of those are really aromatic nor involved in the wine aroma.

This presentation tries to understand the origin of those aromatic compounds that are related to wine aroma; It also tries to understand why some aromas are strictly related to a specific grape variety; finally it explores how the aromatic profile ages with wine.

This video shows the Luigi Moio’s seminar at Enoforum 2017 (May 16th-18th, 2017, Vicenza, Italy).