It’s June, and it’s the American Society for Enology & Viticulture’s National Conference once again.
This afternoon at the 2012 ASEV program: After the sensory, after pests and diseases (viticulture), it’s all about the flavor.
Researchers will present their reports in Enology – Wine Flavor, ranging from Dimethyl Methoxypyrazine’s impact to oak wood to interactions between tannin, ethanol and fructose.
Duval will expand on her work on the impact of pre-hydration on the physicochemical (both physical and chemical) properties of oak wood and its interactions with wine. Her presentation: Dry versus Soaked Wood: Modulating the Volatile Extractible Fraction of Oak Wood by Heat Treatments.
Duval, who is pursuing a doctorate at the Institut Universitaire de la Vigne et du Vin in France, works in conjunction with Seguin Moreau to further research in heat treatments of wood during the barrel-making process.