Displaying items by tag: aromas


Have you ever struggled to find words to describe wine aromatics? Being able to associate a name with an aromatic sensation is not innate. It's a learned skill, but so challenging to acquire. 
This webinar reviews the main reasons for this challenge: your olfactive sensitivity, cultural upbringing, and a lack of appropriate practice.
You will learn the basics of wine aroma description and how to include simple practices in your day-to-day so that you can improve your wine-tasting notes and better communicate your wine evaluation to others.

Presenter:  Dr. Isabelle Lesschaeve, PhD

Dr. Isabelle Lesschaeve is a sensory and consumer scientist with 30+ years of experience. She is the Founder and Principal of InnoVinum Academy, an online platform dedicated to demystifying wine-tasting rituals. 
Isabelle teaches and coaches serious wine lovers to sharpen their tasting skills using a proven sensory science framework. The Wine Aroma Wheel is one of her favorite tools to guide beginners in describing their wine sensory experiences.
She earned her Ph.D. in Food Science, specializing in Sensory Science, from the University of Burgundy, France. 
Isabelle is the author and co-authors of more than 50 peer-reviewed scientific articles and book chapters and was a guest speaker at major symposiums, including the International Cool Climate Symposium, the Australian Wine Industry Technical Conference, the Pangborn Sensory Science Symposium, and SenseAsia.
Published in Wine Tasting


Intense aromas of blackcurrant and red fruit characterize the sensory profile of some red wines that are very much appreciated by consumers. Over the last decade, researchers have shown that varietal thiols such as 4MMP, 3MHA and 3MH, first identified in Sauvignon blanc, are volatile aromatic compounds responsible for and/or contributing to the expression of these aromas in red wines. Consequently, research on the expression of varietal thiols in red grape varieties is a promising worldwide trend.

The aim of this WSG Live is to present state-of-the-art scientific literature focusing on the maximization of varietal thiols from the vineyard to the finished red wines.

The presentation will start with an overview of wine aromas, with a strong focus on varietal thiols (their nature, nomenclature, and history) including the aromatic contribution of varietal thiols in wines. The varietal thiol precursors and their location in the berry will also be presented. Their biogenesis in red wines will be explained.

In the final part of the webinar, the evolution of these volatile compounds during wine ageing and storage conditions and the results of a trial conducted during the 2019 vintage will be presented.

Presenter: Marco Di Calzi, PhD

Marco Li Calzi received his PhD in Pharmacology from Mario Negri Institute in Milan (Italy) in 1995. He then spent three years as a postdoctoral researcher in the Biochemistry Department of Wake Forest University, Winston-Salem, NC. Marco returned to Italy and worked, between 1998 and 2007 as a sales representative in the pharmaceuticals industry for Merck in the Verona area (Northern Italy).

The passion for wine pushed Marco to get enrolled into an Enology & Viticulture bachelor’s degree program at the University of Bologna. He obtained his degree in December 2008. Between July 2007 and December 2009, Marco was a postdoctoral research fellow in the Viticulture & Enology department of the University of California, Davis. Marco was then an Assistant Professor and the Enology Program Leader of the ICCVE, at the University of Missouri, Columbia (January 2010-February 2012). His appointment was on teaching, research (on wine aroma compounds) and extension.

Between September 2014 and February 2019 Marco was an Assistant/Associate Professor of Enology and Sensory Science at the Ecole d’Ingénieurs de PURPAN, in Toulouse, France. Marco is currently a consultant and trainer, and he holds the Technical Director position at the Enolfactive company that he co-founded with two associates in 2017.

Published in Vinification
Thursday, 18 August 2016 05:00

Chemistry behind Champagne aromas

A BIT OF WINE CHEMISTRY: Lessons from Champagne

Day one of the Champagne study trip initiated a discussion which continued throughout the week of factors impacting aromas and flavors in champagne. Broadly, aromas can be categorized into the impacts of grape variety, terroir, vinification, and post-production events (influencing individual bottles versus entire “batches”).

This article will focus upon the biochemistry of sulfur, nitrogen, oxygen, and sugars in an acidic environment (esters arising from acidification of alcohol); the intent is not intended to be comprehensive. For purposes of this essay, the use of the word aroma will include the complex notes of aging characterized as “bouquet.”

“Although many efforts have been made to characterize the quality and flavor of the compounds in wine… tasting remains the single universal test used… This is because the taste of a molecule, or blend of molecules, is constructed within the brain of a taster.” F. Brochet and D. Dubourdieu, 2001

Published in Blog

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