metabolomics, physio-chemical interactions, wine stability, microbiology, enzymology, wine additives
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Engineering & ArchitectureSession 2

Macromolecules and metabolites: analysis, chemistry and functionality in wine

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.

Session coordinator: Benoit Bach 
Contact
HES⁠-⁠SO Rectorate
Route de Moutier 14
2800 - Delémont
T +41 58 900 00 00 - F +41 58 900 00 01
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