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Displaying items by tag: Tannins

Polyphenols, in particular anthocyanins and tannins, are the main contributors of wine color and mouthfeel, and are strongly related to the wine quality evaluation. In this webinar an introduction on their origin in grape, evolution during ripening and extraction in the winemaking process will be explained. Moreover, the implication of the technological approach to vinification will be discussed, such as maceration style or the use of oak container. Tannins' implication on mouthfeel is crucial in term of intensity and quality of astringency, and the varietal characteristics are a fundamental knowledge for the winemaker’s choice. On this regard, we will propose an insight of our research on the sensory features of the variety Nebbiolo, the base of several Italian PDO such as Barolo, Barbaresco, and Sforzato di Valtellina.

PRESENTERS: VINCENZO GERBI AND MARIA ALESSANDRA PAISSONI 

Vincenzo Gerbi is full Professor of Oenology at the University of Turin. Most of his research topics have mainly focused on oenology. He is the author of 444 publications, including 217 articles in journals (121 on ISI journals). He is on charge of the experimental cellar of the University of Turin. He carries out an intense activity of dissemination of scientific results to technicians in the wine sector, producer associations and tasters.He is the holder of the Oenology course of the degree course in Viticulture and Oenology, Enography of the inter-university master's degree course in Viticultural and Oenological Sciences. From 2012 to 2015 he was president of SISTAl (Italian Society of Food Science and Technology). From November 2013 to February 2017 he was president of AISSA (Italian Association of Agricultural Scientific Societies). In 2019 he was awarded the Angelo Betti prize, Meritorious in agriculture - Grand CANGRANDE medal.

 Maria Alessandra Paissoni achieved a co-jointed PhD between University of Turin and University of Bordeaux on the sensory characterization of grape phenolic compounds and their involvement in wine in-mouth properties. Author of 55 scientific and technical contributions in the Oenology field (20 of them on ISI journal), she continues her research activity at the Oenology unit in University of Turin, where her main topic is the implication of winemaking techniques on the sensory properties of wine. With Professor Gerbi, they co-hold the course of Enography at the inter-university Master degree of Viticultural and Oenological Science that focuses on varieties characterization and on the their valorisation.

Published in Vinification

During his presentation, Dr. Kennedy will explore the wonderful world of red wine tannins.  Crafting well balanced, perfectly extracted red wine takes time to master.  Beginning in the vineyard and ending in your wine glass, he will explore this fascinating group of molecules and the factors that influence their perception.

Presenter: James Kennedy

James Kennedy is Professor and Chair of the Department of Viticulture and Enology, and Director for the Viticulture and Enology Research Center at California State University, Fresno. Dr. Kennedy is most widely recognized for his research on improving our understanding of grape and wine tannin chemistry, with the primary goal being the improvement of red wine astringency quality. Dr. Kennedy has published extensively as an author or co-author in peer-reviewed journals, grape and wine industry publications, and proceedings. He has contributed numerous book chapters on grape and wine phenolic chemistry and has co-edited a book on the chemistry of red wine color.

Dr. Kennedy received his Bachelor s degree in Chemistry and his Ph.D. in Agricultural and Environmental Chemistry, both from the University of California, Davis, and has worked in the wine industry (Ridge Vineyards). After receiving his PhD, Dr. Kennedy conducted postdoctoral research on grape and wine phenolic chemistry at the University of Adelaide in South Australia before becoming a faculty member at Oregon State University where he was instrumental in developing the Enology and Viticulture option in their Food Science program. Upon leaving Oregon State University, Dr Kennedy worked at the Australian Wine Research Institute as their Research Manager for Chemistry before becoming Chair and Director at Fresno State. He is a Fulbright Scholarship recipient, conducting research at the University of Bordeaux. In recognition of his research accomplishments, the American Chemical Society-Division of Agricultural and Food Chemistry awarded Dr. Kennedy with its Young Scientist Award in 2008. He serves as an Associate Editor for the American Journal of Enology and Viticulture and is a contributing editor for Practical Winery and Vineyard. Kennedy is a Past-President for the American Society for Enology and Viticulture and currently sits on the Board of Directors for the California Raisin Marketing Board, and the San Joaquin Valley Winegrowers Association.

Published in Viticulture

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