Fumaric acid as new organic acid used in oenology : potential functionalities

The presentation is focused on the actual functionality of fumaric acid including solubility and acidifying power, as well as its impacts on color and phenolic compounds in musts and wines in comparison to other acids and sensory analyses with perception threshold.

Presenter: Dr. Pierre Louis Teissedre

Pierre-Louis TEISSEDRE is an oenology Professor and the Head of the Applied Chemistry laboratory
at the Institute of Vine and Wine Sciences (ISVV) in the University of Bordeaux.
He is the author of numerous international scientific publications and treatises on grapes and wine research quality, chemical analysis, winemaking and ageing, sensory perception, health and safety. Oenologist of the Faculty of Pharmacy of Montpellier and Doctor of the University of Montpellier 1, he was, in 1993 and 1994 Associate Doctor of the University of California at Davis -USA in the Department of Oenology and Viticulture. He has served on the International Organization of Vine and Wine (OIV) since 1996 in the expert groups of -Wine Technology, - Food Safety, - Consumption, Nutrition and Health groups, and he is now the President of the commission Safety and Health.
He lectures in Oenology at the ISVV Bordeaux University and also applies his extensive wine knowledge by coordinating to Oenoviti international (world network made up of 65 academic, research centers and industrial partners) as well as board member of IVES International newspapers like Oeno one.