managing texture phenolics and oxidation
From a winemaking perspective, better tannin and color management is generally considered the most impactful way to improve wine quality and longevity
ASVO is pleased to announce, the “Managing phenolics & texture series.” During these three seminars, we will bring winemakers, researchers and wine technologists to share their knowledge and experience and provide attendees with methods and technologies to tackle the main questions raised when dealing with phenolics, texture and oxygen in wine.
This series will use a practical approach in order to deliver the most useful information about phenolic compounds in grapes and wine. ASVO offers this seminar to create a more complete understanding about the key chemical processes and technical tools that enhance structure, improve mouthfeel and prevent oxidation. Responsible for mouthfeel, texture, stability, longevity and aromas, phenolic compounds are essential parameters to manage for wine quality. Phenolic compounds are naturally present in various forms, depending on grape varieties, maturation conditions, winemaking process and wine ageing conditions. The origin and chemical structure of the phenolic compounds will define their role and interactions in winemaking.
Register for all 3 webinars
|Managing phenolics & texture series-all 3 streamed events|
or individaul sessions.
Phenolics in the Vineyard
|You will learn about the chemical effects of regulated deficit irrigation in fruit and wines and intrinsic variations of berry size in grapes and wines, cluster thinning, as well as on the various aspects of phenolic extraction and sensory outcomes of different maceration techniques in red wines.|
|Tuesday, 13 October 2020 1:00 PM CST||Member||Non-member|
Developing texture in the Winery
|You will better understand what phenolics do to your wines and how to modulate colour and texture. Speakers will help you find the the sweet spot in extraction between enough phenolics loss of sensory proerties.|
|Tuesday, 20 October 2020 1:00 PM CST||Member||Non-member|
Chemical, physical and cognitive effects influencing wine mouthfeel
|You will better comprehend the chemical, physical and cognitive contributions to sensory perceptions of mouthfeel. Speakers explore the links between physics of oral processing with multi-modal interpretation by the brain. Discussing compositional contributions to the perception of white and red wine texture by ethanol, glycerol, tannins, anthocyanins, and other important components contributing to the perception of wine texture.|
|Tuesday, 27 October 2020 1:00 PM CST||Member||Non-member|