What are the components that cause the sweet sensation not related to sugars and how can they be controlled?
How to interpret the aromatic richness of wines?
How to predict the effects of climate change on the ageing potential of wine?
Four speakers from the Enological Research Unit of the Institute of Vine and Wine Sciences (ISVV) in Bordeaux (France) will provide you with the keys to understanding these complex mechanisms and help you exploit them in the management of your vineyard.
- Taste balance of dry wines – implications for the oenologist
Axel MARCHAL & Marie Le SCANFF - Wine components and varietal aromatic typicity: which keys to interpret in 2022?
Philippe DARRIET - Climate change and red wine aromas: focus on cooked fruit notes
Alexandre PONS
Axel MARCHAL is professor of Oenology at Institute of Vine and Wine Sciences (ISVV) and a consultant to 25 estates across France and Italy. He completed his PhD on the sweetness in dry wines, under Denis Dubourdieu’s supervision. In 2021 he has been awarded “Decanter Rising Star” recognising an up-and-coming talent who will make a real difference to the future of wine.”
Marie LE SCANFF is currently completing her PhD thesis under Axel MARCHAL’s direction on the following subject :“Understanding the sweetness of dry wines: first tests of astilbin isomers in red wines and quantification in a range of vintages over a century”. In 2021 she received the Best young researcher” award from Macrowine”.
Philippe DARRIET is Professor in Oenology and Deputy Director of Oenology research unit at Institute of Vine and Wine Science from University of Bordeaux France. After preparing a PhD thesis directed by Prof D Dubourdieu), he was recruited in 1994 at Bordeaux University. His research activities mainly concern the characterization of volatile odoriferous compounds, often present in trace amounts, which are involved in the typical aromatic nuances of some varieties as Sauvignon blanc, Riesling, Cabernet Sauvignon, Merlot, Viognier and noble rot sweet wines or are responsible for off-flavors (earthy, herbaceous and fungal odors). He also studies the chemical, biochemical and microbiological aspects related to aroma compounds and their precursor forms, as their chemical reactivity during the vinification and ageing process. It is the founder and coordinator of the Chair Denis Dubourdieu – quality and identity of wine.
Alexandre PONS is an oenologist (DNO Bordeaux, 2000) with a PhD in oenology and he is habilitated to supervise research activities since 2019. He is specialized in molecular characterization of volatile odoriferous compounds. He carries out his work on behalf of Seguin-Moreau cooperage at Institute of Vine and Wine Science since 2002. Alexandre has published more than 50 scientific articles from peer review journals and numerous popular articles. He is also a laureate of the Amorim Academy. He shares his activities between researching molecular markers of the olfactory quality of oak wood and studying the impact of grape ripening conditions on the aging potential of wines.
Data: Quarta – feira, dia 15 de junho de 2022
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