


Louvain Institute of Biomolecular Science and Technology (LIBST), Université catholique de Louvain, Louvain-la-Neuve (Belgium)
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
09.45 - 10.15 Chemical evidence of new off-flavors in wines: the risk of organic productions
Gilles de REVEL, Université de Bordeaux, France
10.15 - 11.00 Coffee Break
11.00 - 11.30 3-Sulfanyl-hexanol, this famous flavour compound brought by grapes and malt
Aurélie ROLAND-VIALARET, Nyseos, France
11.30 - 12.00 The flavour of Belgian white wines: a case study of Chardonnay and Solaris
Laura DECOURRIERE, UCL, Belgium
12.00 - 13.45 Lunch
SESSION V. BELGIAN WINE PRODUCTION ... & CHOCOLATE
Chairman : Sonia COLLIN
13.45 - 14.30 The impact of terroir in wine quality: which viticultural potential for Belgium ?
Cornelis VAN LEUWEEN, Bordeaux Sciences Agro - ISVV, France
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
15.30 - 16.00 When belgian wines meet chocolate
Jean GALLER, Chocolats Galler, Belgium
16.00 - 16.15 Cloture
Sonia COLLIN, Brewing Department of UCL, Belgium
16.15 - 18.00 Belgian Wine Tasting (offered by Belgian Wineries)
