Speaker: Prof. dr. Kristof Van Hecke (UGent)

Kristof Van Hecke is professor at Ghent University. His research group XStruct specializes in crystallization and structural analysis by X-ray diffraction. Among other methods, he uses these techniques in his research on the structure of new hybrid (nano)materials and flexible and photodynamic crystals as luminescent systems for optoelectronics and the conversion of light energy into mechanical motion. The applications of his research are endless, ranging from drug delivery to solar cells. As passionate wine-enthusiast and connoisseur, he also obtained the degree of Sommelier Conseil at the Université du Vin de Suze-La-Rousse and is dedicated to explaining in an engaging and straightforward way the field of wine science and tasting.

Abstract

Wine is considered as the product obtained exclusively from the alcoholic fermentation of grape must, but what makes a unique, high-quality wine? This is most often related to what’s known as ‘terroir’, a concept which refers to the interaction between the physical and biological environment of vines and applied vitivinicultural practices, providing distinctive characteristics in the resulting wines. For example, the smoky, flintstone flavor of sauvignon blanc wines, the petrol flavor of certain riesling wines and the unique flavors of infected, botrytized grapes can be (chemically) linked to the origin of these wines.

More information can be found on the webiste of the lecture.