The conference takes place online from February 23 to 25 from 4:00 to 7:00 p.m. (CET). The studies selected for the WINE session cover the most relevant topics for contemporary viticulture: new methods for the assessment of tannins, aromas and reduction strategies, different tools for tracing the authenticity of wine, the influence of chemical variables on the sensory characteristics of wine, innovative and sustainable methods for the distribution of wine.

Arianna Ricci, from the University of Bologna, will describe a new method for rapid and reliable online analysis of tannins in wines to support decision-making strategies in the supply chain. Maria Reyes González-Centeno, from ISVV, will present a study to determine the effectiveness of food plastic films in reducing cork contamination. Ignacio Ontañon’s research from the University of Zaragoza focuses on oxygen management in wine production and aging by studying the metabolic changes in red wine caused by storage under different oxidation and reduction conditions.

David Jefferies will present an innovative technique for authenticating the geographical origin of wine developed at the University of Adelaide. A study by Ines Le Mao of the University of Bordeaux will explain how quantitative NMR metabolomics can be used to separate physical or chemical processes that are common in oenology.

Alexander Pons from ISVV will analyze how climate change affects the aroma of red wines, with a special focus on the emergence of dried fruit aromas in must and young red wines. The research of Olivier Geoffroy, from the technical school PURPAN, aims to study the main aromatic components of Syrah wines from the northern and fresh Rhone valley.

Maria Alessandra Paissoni, from the University of Turin, will demonstrate how anthocyanins in grapes can directly influence the perception of wine in the mouth. Another lecture on the correlation between sensory and chemical variables will be given by Paola Piombino of the University of Naples. Peter Kloss of the Academy for the Scientific Evaluation of Taste (TASTE) will present an original, field-developed and field-tested flavor description model to analyze the flavor profile of wines and beers according to the sensations in the mouth and their intensity. Stéphanie Pougnet, from the Ecole Hôtelière de Lausanne, will show how an innovative method for wine distribution, such as a reusable plastic barrel with a disposable bag sealed inside, can lead to a sustainable solution for the wine industry in environmental, social and economic terms.

Watch for new additions to our evolving program, which you can always follow on the ERC website.

Information on wine sessions:

Register for free:

The ENOFORUM WEB CONFERENCE is organized under the auspices of the OIV (International Organization of Viticulture and Winemaking) and benefits from the partnership of several other scientific organizations : IVES (International Association for Viticulture and Oenology), IFV (French Institute of Viticulture and Wine), PTV (Platform for Wine Technology), SIVE (Italian Association for Viticulture and Oenology), AWRI (Australian Wine Research Institute), ASVO (Australian Association for Viticulture and Oenology), SASEV (South African Association for Viticulture and Oenology).

The conference is free to all wine professionals from around the world, thanks to the support of sponsors OENOPPIA (International Association of Oenological Products and Practices), SIMEI-UIV (Salone Internazionale Macchine per Enologia e Imbottigliamento – Unione Italiana Vini), ENOMAQ (Feria Internacional de la Maquinaria, Tecnicas y Equipos para vitivinicoltura).

Simultaneous translation into English of all speakers’ presentations will be provided free of charge thanks to the sponsors: OENOLOGIE DE FRANCE for French, ASOENOLOGY for Italian, EXPLANATION IBERICA for Spanish.

In addition to the ENOFORUM prize of 10,000 euros for the best research chosen by the participants, OENOPPIA, ASSOENOLOGI and SIMEI-UIV have provided special prizes of 2,500 euros for the best research in specific categories.


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