Engineering & ArchitectureSession 2
Keywords: metabolomics, physio-chemical interactions, wine stability, microbiology, enzymology, wine additives, contaminants
Although wine is mostly composed of water, ethanol, glycerol, and various organic acids, its distinct personality comes from a larger variety of constituents such as proteins, polysaccharides, aroma and phenolic compounds. Some aroma compounds are present in grapes, some are synthesised by micro-organisms during or after the alcoholic fermentation, whereas others appear during the aging process. Yet, others are added, intentionally or not, during the winemaking process. The constant evolution of the different types of wine compounds and their subtle interaction makes the wine one of the most complex beverages.
The aim of this session is to present ongoing research on the physical, chemical and functional aspects to improve the understanding and knowledge of the winemaker and to provide him with more tools so as to make the right decisions.