ANALYSIS OF SPECIAL FLAVORS IN WINE - Climate Change - WORKSHOP 2020


FLAVOR ANALYSIS & SENSORY IN WINE - WORKSHOP

ANALYSIS - QUANTIFICATION - SENSORY - MONITORING IN THE CONTEXT OF CLIMATE CHANGE
Rotundone, Hotrienol, Rose Oxide, Vitispirane and many others...
Date: 7th and 8th of May 2020
Venue: Vevey/Montreux, Switzerland

 

 

 

 

 

The flavor analysis and sensory workshop 2020 will be organized in Switzerland in the city of Vevey/Montreux on May 7-8, 2020. This unique workshop will gather scientists from research organizations and from the wine industries to discuss in a first part breakthroughts in analytical methods (GC-MS, GC-O, etc.) for the detection of flavor compounds in different wine varieties and the role of special flavors such as Rotundone, Hotrienol, Rose Oxide, Vitispirane, etc. in the overall wine taste .

The second part of the workshop will be dedicated to evaluate the best practises methods and standard procedures for monitoring flavours in wine in relation to the increase of the global temperature and climate change.

The event will be held in the region of Vevey - Montreux , one of the most beautiful scenery and region in Switzerland known for its terraced vineyard listed and registered as a cultural asset of the UNESCO since 2007.

Download the flyer (PDF)

Agenda of the two days will be published soon..

Special Guests - Ricardo Lopez (University of Zaragoza) - Olivier Geffroy ( School of Engineering Purpan)..other names are coming soon.

For more information and registration, please use the registration form in this page.

Date: May 7th and 8th, 2020

Location: Vevey/Montreux (exact location will be communicated to registred participants)

Price: 250.- € (2 days workshops, lunches, coffee breaks, Apero).

Registration Form

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