Prizes for young scientists at In Vino Analytica Scientia in Neustadt, Germany

At the In Vino Analytica Scientia (IVAS) conferences, young scientists in wine analysis are regularly awarded prizes by a panel of experts. This year, four young scientists received an award for their outstanding work.

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IVAS conference in Neustadt, Germany
IVAS conference in Neustadt, Germany

An expert panel of 15 scientists evaluates the work of young scientists based on scientific and practical relevance, degree of innovation, scientific methodology and illustrative methodology.

New Taste Active Compounds in Spirits

First place went to Delphine Winstel from the University of Bordeaux, France, with the topic "Untargeted LC-HRMS Analysis to Discover New Taste-active Compounds in Spirits."

By using liquid chromatography (LC) together with high-resolution mass spectrometry (HRMS), trace organic compounds can be qualitatively detected and quantitatively determined. In untargeted screening, previously unrecorded, partially unknown substances were detected. 

Mousy Off-flavor Wines

Caroline Dietzel from DLR Rheinpfalz/Weincampus Neustadt, Germany took second place with her "Analysis of Mousy Off-flavour Wines". In times of climate change, the risk of unwelcome off-flavors in wine, such as mousy off-flavors, is also increasing and is not easy to capture analytically.

Based on liquid chromatography (LC) coupled with mass spectrometry (MS), the substances 2-ethyltetrahydropyridines, 2-acetyltetrahydopyridines and 2-acetylpyrrolines can be quantitatively determined.

Influences on the taste of red wine

Third place was awarded to two papers:

Bárbara Torres-Rochera from the University of Salamanca, Spain dealt with the "Effect of the Presence of Anthocyanins on the Interaction between Wine Phenolic Compounds and High Molecular Weight Salivary Proteins."

It thus contributes to deciphering the astringent mouthfeel of red wines.

Leonard Pfahl of the University of Lisbon, Portugal studied "Barrel-to-Barrel Variation of Color and Phenolic Composition in Barrel-Aged Red Wine."

The influence of different wood barrels on wine is the content of this landmark research.





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