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The taste of color and a model to match wine characteristics with consumer preferences
€45.00 (VAT incl.)
Specifiche
| Duration | 15 minuts |
|---|---|
| LESSONS | 2 |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Anthocyanins are responsible for the color of red wine, and their ability to condense with tannins is thought to contribute to the reduction of astringency. Maria Alessandra Paissoni of the University of Turin will show how grape anthocyanins can directly influence the mouthfeel of wine in the results of her study “The Taste of Color: How Grape Anthocyanin Fractions Influence Mouthfeelings”.
Following her presenation, the black box of taste will be unlocked, with the intervention of Peter Klosse from the The Academy for Scientific Taste Evaluation. He presents a model to describe taste, developed and tested in practice, to analyze the taste profile of wines and beers based on mouthfeel sensations and their intensities. And can taste be used as a tool to develop products that people like? How else can this information be used?
Video of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)