Wine aroma and taste. Which molecules stimulate our senses?
Prof. Hofmann’s ground-breaking research on Tedeschi wines
Prof. Hofmann’s lecture: Friday, 19 June – University of Verona.
The Tedeschi estate and its wines make the object of an interesting study on chemistry carried out by Prof. Hofmann. He will present it on Friday 19 June at 3.30 p.m. in room T2 of Polo Zanotto at the University of Verona. The study reveals which molecules stimulate our senses when we drink a wine and what is the difference between smell and taste analysis.
Prof. Hofmann is the director of the department of Food Chemistry and Molecular Sensory Science at the Technische Universität in Munich. He will hold a lesson entitled “Nature’s chemical signatures of smell and taste. From molecule to wine perception” during the meeting “Ricerca e Innovazione delle Università del Veneto nel comparto vitivinicolo” organized by Veneto Innovazione in cooperation with the universities of Veneto.
Wine tasting is a deep and intense smell and taste experience. During the seminar, Prof. Hofmann will tell us how we can break the smell and the taste of a wine into its chemical components. To identify the chemical molecules that stimulate our senses and impress them forever is the new scientific and psychological frontier of sensory analysis.
Prof. Hofmann’s scientific papers about the analysis of non–volatile sensory molecules date back to 2008. Prof. Hofmann decided to start his studies with a bottle of Tedeschi’s Amarone della Valpolicella Classico 1997 because of its quality and its pleasing character. The choice of this wine surprised the estate as the study came to its attention only after its conclusion. The whole Valpolicella still takes proud in his choice. It is uncommon for a wine of Valpolicella to make the object of international scientific research. Amarone is a wine that presents a varied analytical framework including the different interpretations and styles shown by the individual producers of Valpolicella thanks to varied choices made when it comes to production: area of production, selection of grapes, methods and length of appassimento, as well as fermentation methods and wood ageing. Prof. Hofmann chose this wine for his research because of its quality and its pleasing character. Above all, it is possible to perceive that sensations observed during tasting come from different types of sensorial stimulation (visual, smell, taste, to which one should add the stimulation of tactile receptors and thermal receptors of the oral cavity). From this starting point Prof. Hofmann chose to undertake a process of analysis and definition of taste using different Tedeschi wines as well as wines coming from other wine-growing areas across the world. Hofmann’s aim was to catalogue, quantify and measure the sensorial activity of the metabolites present in wine that are responsible for the sensations of acidity, sweetness, bitterness and astringency. The olfactory analysis has made the object of many studies carried out over the past 30 years. Prof. Hofmann’s innovative research takes into account further aspects, especially those that contribute to the taste of a wine. This is the only recognized method to identify the sensorial components that make the taste of wine.
Tedeschi is proud to give its contribution to this interesting research that will be presented on 19 June. A remarkable success thanks to the efforts managed by the estate in identifying and successfully interpreting the different nuances of the terroir of Valpolicella.
“We are proud to welcome Prof. Hofmann to Valpolicella. He is an internationally renowned researcher as witnessed by his numerous studies”, says Sabrina Tedeschi. “We would like to thank Prof. Sartor, rector of the University of Verona, and Prof. Mario Pezzotti of the Department of Biotechology, Scientific Representative of the University of Verona, for organizing this event.”
Programma “RICERCA E INNOVAZIONE DELLE UNIVERSITA’ DEL VENETO NEL COMPARTO VITIVINICOLO”
19 giugno ore 15.30, Polo Zanotto – Viale dell’Università, 4 – Verona
Saluti di benvenuto
Università di Verona
Prof. Mario Pezzotti – L’innovazione nella ricerca incontra l’eccellenza del territorio.
Università IUAV di Venezia
Prof.ssa Viviana Ferrario – Architetture e paesaggi del vino.
Prof. Thomas Hofmann (Università Tecnica di Monaco di Baviera) – Nature’s Chemical Signatures of Smell and Taste. From Molecule to Wine Perception.
Il prof. Hofmann è invitato da Agricola Fratelli Tedeschi.
Università Ca’ Foscari Venezia
Dott.ssa Cinzia da Ros – Produrre energia dai residui da cantina.
Università di Padova
Prof. Vasco Boatto – I driver della sostenibilità in viticoltura.
I vini sono gentilmente offerti da Agricola Fratelli Tedeschi