Dr. Marlize Bekker is a Senior Lecturer in Food Chemistry -The University of Queensland – Australia.
Here is the link to the speaker’s page : https://about.uq.edu.au/experts/42149
Date & Time: 26 November, 11:00 AM (Italian time)
Where: online link Zoom: https://unipd.zoom.us/j/89332824916?pwd=gbhaAYKFJANSCrTVqzCgauh4llDPAl.1&jst=2
It will also be possible to follow it on screen in the CIRVE Great Hall.
Content: This seminar will explore the role of specific aromas in defining wine quality, focusing on the distinctive “flint” aroma. We’ll start with a brief overview of how flavors contribute to wine character and quality, then examine the flint aroma as a fascinating example, including its sensory perception and significance in winemaking.
Seminar poster (click here)
Event recipients: students, operators and interested parties.
English as the vehicular language.
For information contact: formazione.cirve@unipd.it – Telephone: 043863349
