Seminário do Mestre Paulo Henrique da Costa Santos - Wine Industry Challenges & Improvements: From Microbial Spoilage to Authentication

Abstract:

Being one of the most consumed beverages in the world, wine consumers expect much more than a simple dietary beverage. The market demands wines that can be enjoyed in all sensory aspects, presents health benefits and nowadays, are produced in an environmentally sustainable manner. These qualities measure up to the standards of wine’s indefinable mystique.

This metamorphosis of the global wine sector has placed this product at the center of an arena between the forces of ‘market-pull’ and ‘technology-push’, where tradition and innovation must co-exist.

Grape and wine research have focused, for the most part, on identifying and managing problems in the vineyard and winery. New challenges focus on reducing identifiable risks such as microbially induced faults or suboptimal bottle sealing.

This seminar aims to throw some light on the current and near future challenges and improvements of wine industry, specifically microbial contamination and authentication issues; that have resulted in a fundamental change in the focus of the research and development (R&D) activities of the leading wine-producing countries.