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Travel Log #1 |
| ANALYTICAL SERVICES, CONSULTING & SUPPLIES FOR THE WINE INDUSTRY | |
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In Vino Analytica Scientia, Montepellier, France - July 2005
-Michelle Bowen, Vinquiry Director of Laboratory
Services (mbowen@vinquiry.com)
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Some of the globe's most prominent wine scientists and
research fellows met in Montpellier, France, during the first week of July,
2005. Research papers fro France, Australia, Spain, Portugal, and the United
States were presented. Topics ranged from chemical and biochemical reactions
to sensors and biosensors, as well as sensory analysis using a new
technology called the "Electronic Tongue." Michelle Bowen, Director of Laboratory Operations for Vinquiry, was on hand to stay abreast of the latest technology and the work being done pertinent to the field of wine chemistry. She met with professionals such as Hélène Fulcrand of INRA, UMA Sciences pour l'OEnologie; Mark Gishen, Paul Smith and Liz Waters of the AWVI; Dr. Alain Bertrand of the Université de Bordeaux II; and Maria Teresa Martinez Soria of Universidad de Rioja. Three days of lectures and over 200 scientific posters were presented. One lecture of note was that of Dr. James Kennedy of Oregon State University. Dr. Kennedy presented a comparison of analytical methods on the correlation between perceived astringency and tannins in red wine. Many of the presenters used multiplexing data, such as spectral (visual), volatile (sensory), and non-volatile (palate) combined with chemical analysis to create profiles of different wine types from various regions. Several presenters discussed the Electronic Tongue, currently the hot ticket for research abroad. It consists of voltametric sensors in an array of electrodes formed by different metals and alloys. Each sensor provides a response which is measured and analyzed by PCA or PLC Discrimination. Additional research was presented showing that the aroma compounds in wine are not just single entities, but are a group of chemicals acting synergistically. A study was done to determine what drives consumer preference in wine, using Temporal Dominance of Sensation (TDS) and Time Intensity (TI). The study showed that the length of time the wine was in the mouth and where it was (i.e. tongue tip, upper palate, sides of the mouth) played a major role in how the taster perceived the quality of the wine. Laboratory Visits While in France, Michelle took the opportunity to visit with two laboratories that perform analysis and offered consulting for the wineries of the Lanquedoc region. The Institut Cooperatif Du Vin laboratory in Montpellier tests over 1000 samples a day, using very sophisticated equipment. Shown at the bottom right are the Alliance Futura segmented flow analyzers capable of testing 100 samples per hour, for free and total sulfur, volatile acidity, and malic and lactic acids. A visit, along with Sandra Guenancia of Martin Vialatte, to the Méditerranée OEnologie was also informative. They met with consulting enologists Olivier Fonade and Pierre Cros. The company consults for over 250 wineries, 70% of which are cooperatives. Consulting begins in the vineyard by tasting and testing grapes as they progress toward maturity. One philosophy that they put into practice is that of co-inoculation of ML cultures after the second day of primary fermentation. Pierre and Oliver feel it is critical to inoculate at 18° Brix. Catherine Rocco, the lab manager, does most of the testing herself in a laboratory using instruments unknown to the US. The combined efforts give them a base of information to assist their customers. The next meeting will be held in 2007 in Adelaide, Australia. |
Topics of Interest Covered at the Seminar: • Use of the "Twister" stir bar sorptive extraction to test
fro Geraniol, cis- and trans- rose oxide, as metabolites of monoterpenes in
grapes |
