ANALYTICAL & SENSORY – MONITORING FLAVOURS IN WINE IN THE CONTEXT OF CLIMATE CHANGE
Rotundone, Hotrienol, Rose Oxide, Vitispirane and many others…..
- 2 Days workshop participation
- Welcome Networking Apero
- 2 days coffee breaks
- 2 days lunches
- Local Winery visit and activities
- All participants will receive a certificate of participation.
Two days workshop Special Flavours in Wine on the analytical aspects and sensory impact of the very particular aromas in wine and the international cooperation for their monitoring in the context of climate change. The scientific outcome of this workshop will be published in the Climate Show Legacy for Future Generations (www.climateshow.ch).
Venue: Zaragoza, Spain
Dates: 6-7 May 2021 (2 days)
The Special Flavours in Wine Analytical & Sensory 2021 will be organized in Spain in the city of Zaragoza on May 6-7, 2020. This unique workshop will gather scientists from research organizations and from the wine industries to discuss in a first part breakthroughs in analytical methods (GC-MS, GC-O, etc.) for the detection of flavour compounds in different wine varieties and the role of special aroma compounds such as Rotundone, Hotrienol, Rose Oxide, Vitispirane, etc. in the overall wine taste and their relation with the increase of the global temperature. The main objective of this first part is to develop and improve knowledge on special aromas in wine, compare analytical approaches and share sensory results between within the international wine research laboratories and industries.
The second part of the workshop will be dedicated to build a common manual of best practises and standard procedures for monitoring yearly flavour profiles of wine varieties in relation to the increase of the global temperature and climate change. This second part of the workshop will focus on the creation a strong international cooperation of researchers from industry, academia, and official research laboratories in different countries with a common goal which is to advance research and surveillance of special flavours in wine and their linked to climate change.
The outcome of the workshop and some abstracts of speakers will be published in the Manual of Special Aromas in Wine 2021 – Analysis and Sensory in relation to Climate Change – published online and distributed annually by Eptes (and distributed as part of the publications of the Climate Show: Legacy for Future Generations), more information for the Climate Show on www.climateshow.ch.
The agenda will be published and will consist of 3 parts:
1.Analytical methods, instrumentation, identification of special aromas, olfactometry, quantification methods, etc. of special flavours.
2.Sensory analysis, statistical analysis, experimental approaches, etc. of special wine flavours
3.Common manual of best practices for analytical monitoring of the impact of climate change on the wine aroma profile in different regions.
Expected participants: International researchers from the official research institute of wine, researchers from the academic world and industry working in the field of wine and Enology.
The hosting organisation: Flavor Analysis and Enology (LAAE) Laboratory of the University of Zaragoza. For more information: https://www.eptes.com/events/
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