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.
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.