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IVES 9 IVES Conference Series 9 IVES Science meeting 9 IVES Science meeting 2025 9 What does the concept of natural wine evoke in the minds and senses of tasters? Effect of the level of expertise.

What does the concept of natural wine evoke in the minds and senses of tasters? Effect of the level of expertise.

Description

In this video recording of the IVES science meeting 2025, Jordi Ballester (Centre des sciences du goût et de l’alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne-Franche-Comté, Dijon, France) and María-Pilar Sáenz-Navajas (Instituto de Ciencias de la Vid y el Vino, La Rioja, Spain) speak about the concept of natural wine. This presentation is based on an original article accessible for free on OENO One.

Read the original article on OENO One
Publication date: May 21, 2025

Issue: IVES Science Meeting 2025

Type: Video

Speaker

Jordi Ballester1 and María-Pilar Sáenz-Navajas2

1Centre des sciences du goût et de l’alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne-Franche-Comté, Dijon, France

2Instituto de Ciencias de la Vid y el Vino (ICVV) (CSIC-UR-GR), La Rioja, Spain

Contact the speaker

jordi.ballester-perez@u-bourgogne.fr

Keywords

mineral wine, level of expertise, minerality

Tags

IVES Conference Series | IVES Science meeting

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