The Master Class will deal with contents that link the chemical composition of wine with the perception of minerality, as a result of research, where key compounds were identified and predictive models were developed, exploring how tasters perceive this attribute with techniques such as the Check-at-Shate-Apply method (Catalan). The talk will include a wine tasting modified with the compounds that define minerality, offering a practical experience to understand this fascinating attribute.

By Antonio Tomás Palacios García he is a reference professional in the field of oenology, food research and university education. After obtaining the title of agronomist from the Agronomic School of Agronomist Engineers of Madrid and a doctorate in 1999 at the Politécnica University of Madrid with the thesis `` Contribution to the study of the induction of the acelerated biological breeding of Vinos Tintos Mediante Mixto system of Biological and Conventional Critage. '' With oenological practice for more than two decades.

If you are an innovi partner, you will enjoy a 30% discount on the registration, send a mail asking us the discount code!