{"id":1957,"date":"2024-05-16T17:05:41","date_gmt":"2024-05-16T15:05:41","guid":{"rendered":"https:\/\/academievin.org\/conference\/jesus-barquin\/"},"modified":"2025-06-06T09:34:02","modified_gmt":"2025-06-06T07:34:02","slug":"jesus-barquin","status":"publish","type":"conference","link":"https:\/\/academievin.org\/en\/conference\/jesus-barquin\/","title":{"rendered":"Jesus Barquin"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"489\" height=\"400\" src=\"https:\/\/academievin.org\/wp-content\/uploads\/2024\/08\/1138_0_1_photo_richard-pfister..jpg\" alt=\"\" class=\"wp-image-1398\" srcset=\"https:\/\/academievin.org\/wp-content\/uploads\/2024\/08\/1138_0_1_photo_richard-pfister..jpg 489w, https:\/\/academievin.org\/wp-content\/uploads\/2024\/08\/1138_0_1_photo_richard-pfister.-300x245.jpg 300w\" sizes=\"(max-width: 489px) 100vw, 489px\" \/><\/figure>\n\n<p><em><em><em>&#8220;Olfactory molecules in wine, understanding them and their impact&#8221;.<\/em><\/em><\/em><\/p>\n\n<p>Neurophysiological issues<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Inter-individual receptor arrangement<\/li>\n\n\n\n<li>Receiver-based detection of both quality and intensity<\/li>\n\n\n\n<li>A molecule can act on several receptors simultaneously<\/li>\n\n\n\n<li>Olfactory information processed in several brain areas<\/li>\n\n\n\n<li>Influenced by many parameters (taste, hunger, thirst, emotions, mood, sleep-wake cycle&#8230;).<\/li>\n\n\n\n<li>Personal references<\/li>\n<\/ul>\n\n<p>Oenoflair classification<\/p>\n\n<p>Les Parfums du Vin<\/p>\n\n<p>The Oenoflair collection<\/p>\n\n<p>Olfactory training<\/p>\n\n<p>Importance<\/p>\n\n<ul class=\"wp-block-list\">\n<li>molecules (defects, markers&#8230;)<\/li>\n\n\n\n<li>compositions (natural &amp; synthetic)<\/li>\n<\/ul>\n\n<p>Different memorization methods<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Repeat<\/li>\n\n\n\n<li>Mutlimodality<\/li>\n\n\n\n<li>Transfer to long-term memory<\/li>\n<\/ul>\n\n<p>Olfactory progression<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Wines<\/li>\n\n\n\n<li>Flavored wines<\/li>\n\n\n\n<li>Pure scents<\/li>\n<\/ul>\n\n<p>One molecule among many in hydro-nitrogen stress<\/p>\n\n<p>Causes<\/p>\n\n<p>Water deficiency + nitrogen<\/p>\n\n<p>Correlated measurement<\/p>\n\n<p>Formaldehyde index<\/p>\n\n<p>min 10 (140 mg\/l assimilable nitrogen)<\/p>\n\n<p>One of the main markers<\/p>\n\n<p>Aminoacetophenone (AAP)<\/p>\n\n<p>Hydro-nitrogen stress<\/p>\n\n<p>Typical odors<\/p>\n\n<ul class=\"wp-block-list\">\n<li>naphthalene &#8211; acacia flower<\/li>\n\n\n\n<li>encaustic &#8211; hawthorn<\/li>\n\n\n\n<li>beeswax &#8211; dirty damp linen<\/li>\n<\/ul>\n\n<p>In the mouth<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Bitter<\/li>\n\n\n\n<li>Astringency<\/li>\n\n\n\n<li>Retroolfaction (= nose)<\/li>\n<\/ul>\n\n<p>Olfactory methodology<\/p>\n\n<ol class=\"wp-block-list\">\n<li>Blind nose &amp; mouth tasting of naturally stressed wines<\/li>\n\n\n\n<li>Tasting (nose and mouth) of neutral wines with PAA added at different concentrations<\/li>\n\n\n\n<li>Tasting (nose and mouth) of water with PAA added at different concentrations<\/li>\n\n\n\n<li>PAA illumination on wet wipes at different concentrations<\/li>\n\n\n\n<li>After a break, naturally stressed wines are back in action<\/li>\n<\/ol>\n","protected":false},"template":"","conference_type":[58],"conference_category":[116],"class_list":["post-1957","conference","type-conference","status-publish","hentry","conference_type-58","conference_category-gastronomy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jesus Barquin | Acad\u00e9mie Internationale du Vin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/academievin.org\/en\/conference\/jesus-barquin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jesus Barquin | Acad\u00e9mie Internationale du Vin\" \/>\n<meta property=\"og:description\" content=\"&#8220;Olfactory molecules in wine, understanding them and their impact&#8221;. 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