GENERAL COMMUNICATIONS
The course will be held at the winery Pieropan Soave (VR) Thursday, June 29, 2023 from 9:00.
The aim of the course is to train participants on the recognition of the main sensorial defects of wines, through the tasting of numerous wines artificially contaminated with compounds responsible for the anomalies identified.
For each proposed defect are illustrated the origin, the sensorial effect (with tasting of artificially contaminated wines), the mechanisms of appearance and its evolution, the techniques of prevention or elimination of organoleptic deviations caused.
At the same time, participants are given a blind taste of wines contaminated with the molecules responsible for the alteration, in order to identify and store their sensory effects.
DETAILED PROGRAMME
Defects resulting from grapes
- herbaceous aromas linked to maturity: hexanol/hexanol, methoxypyrzine
- mouldy/earthy tastes: geosmin, MIB, IPMP (Chinese ladybug)
- Mushroom odours: otten-3-one, nonen-3-one
- Phoenician odours, iodate from microbial contamination of grapes: o-cresol
Deviations of preferential or fermentative origin
- ethyl acetate/acetic acid (comparison between the two)
- Acetaldehyde, sotolone, phenylacetaldehyde, indole
- sulphur compounds: H2S, ethanothiol, methylonol, DMS (positive or negative)
- comparison with positive sulphur compounds (thiols) on the theme of typicality
- compounds related to bacterial activity: diacetyl
Defects that occur during refinement and storage
- Brettanomyces proliferation compounds: 4-ethyl phenol, 4-ethyl-guaiacol, 4-ethyl-catechol, isovaleric acid, isobutyric acid
- odour of mouse due to Brettanomyces and lactobacilli: acetyl-tetrahydropyridine
- Influence of containers: benzaldehyde, styrene
Defects that appear with aging
- influence of raw material composition: 2-aminocetophenone (atypical ageing), TDN (hydrocarbon)
- taste of cork and mould: TCA, teca, TBA,
- sulphur compounds: DMDS (taste of light)
Tasting of 60 wines:
- introductory exercise: tasting of artificially contaminated wines without a known witness
- defects resulting from grapes I (witness + 3 artificially contaminated wines) thia
- defects resulting from grapes II (witness + 4 artificially contaminated wines) 5
- Alcoholic fermentation defects (witness + 3 artificially contaminated wines) 4 wines
- Malolactic fermentation defects (witness + 4 artificially contaminated wines) 4 wines
- sulphur compounds (witness + 3 artificially contaminated wines) [ 4 wines
- Recapitulation exercise I: ordering test without known witness
- defects in ripening I (witness + 3 artificially contaminated wines) [ 4 wines
- defects in ageing II (witness + 3 artificially contaminated wines) [ 4 wines
- defects in ageing III (witness + 4 artificially contaminated wines) thia 5
- defects in ripening IV (witness + 3 artificially contaminated wines) [ 4 wines
- Recapitulation exercise II: ordering test without known witness
- Recapitulation exercise III: ordering test without known witness
- Recapitulation exercise IV: Recognition of artificially contaminated wine without known witness
For more information about this course contact VINIDEA.
