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SESSION IV. HOW CRAFT BREWERS CAN BE INSPIRED BY WINE MAKERS ?

Chairman : Laura DECOURRIERE

                                

09.15 - 09.45          Barrel ageing for wines and beers

Maarten POELMANS, Kellogs, Belgium

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09.45 - 10.15          Chemical evidence of new off-flavors in wines: the risk of organic productions

Gilles de REVEL, Université de Bordeaux, France

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10.15 - 11.00          Coffee Break

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11.00 - 11.30          3-Sulfanyl-hexanol, this famous flavour compound brought by grapes and malt

Aurélie ROLAND-VIALARET, Nyseos, France

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11.30 - 12.00          The flavour of Belgian white wines: a case study of Chardonnay and Solaris   

Laura DECOURRIERE, UCL, Belgium

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12.00 - 13.45          Lunch

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SESSION V. BELGIAN WINE PRODUCTION ... & CHOCOLATE

Chairman : Sonia COLLIN

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13.45 - 14.30          The impact of terroir in wine quality: which viticultural potential for Belgium ?

Cornelis VAN LEUWEEN, Bordeaux Sciences Agro - ISVV, France

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14.30 - 15.00          Interspecific varieties in Belgian wine production

Jean-Bernard DESPATURES, Domaine du Chenoy, Belgium

            

15.00 - 15.30         What can be expected from the Belgian terroir in the next decade ?

Bruno DELVAUX, UCL, Belgium

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15.30 - 16.00         When belgian wines meet chocolate

Jean GALLER, Chocolats Galler, Belgium

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16.00 - 16.15          Cloture

Sonia COLLIN, Brewing Department of UCL, Belgium

 

16.15 - 18.00          Belgian Wine Tasting (offered by Belgian Wineries)

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