The second day of ENOMAQ-OLEOMAQ, TECNOVID-OLEOTEC, and FRUYVER was marked by intense activity, both in the exhibition area—with a massive influx of visitors—and in the conference area, where engaging debates took place regarding the new mechanisms and proposals shaping the future of the wine and olive oil sector. Furthermore, the morning saw the launch of this year's Reverse Trade Missions program, with the participation of 52 trade delegations from countries in the Mediterranean region, as well as representatives from Argentina and Australia. This initiative aims to strengthen trade relations between different markets and position Spanish products in other countries, most of which are emerging economies.

The organizers of the trade fair took advantage of the delegations' visit to the Zaragoza Trade Fair to welcome them and offer all available resources to help ensure that these two days translate into significant business deals. They all take advantage of their presence at trade shows related to the olive oil and wine markets to delve deeper into the innovative machinery and projects shaping the sector, since ENOMAQ-OLEOMAQ, TECNOVID-OLEOTEC, and FRUYVER offer the latest technology applied to the manufacturing, production, and processing of wine and olive oil.

Among the day's agenda, a highlight was the meeting held today between the president of Pieralisi, Gennaro Pieralisi, and the general manager of Feria de Zaragoza, José Antonio Vicente, to discuss the evolution of the trade shows promoted by the Zaragoza trade fair institution and the importance of the Italian firm, a world leader in equipment for olive oil mills. Also participating were the brand's general manager, Omar Scafuro, and the sales director, Vicente Sanz.

Conferences, debates, and networking

The second day of the trade shows was well-attended, both in terms of the number of visitors and the number of events held. The Congress Center has been the venue for debate, but not only there. The ‘Winemaker’s Corner’, located in Hall 5, has become one of the highlights of the day with an ambitious program that brings the reality of wine closer to professionals through the insights of experts from the best research centers in Spain and Europe.

In today's session, Dr. Kleopatra Chira, from the Institute of Vine and Wine Sciences at the University of Bordeaux, delved into the extractable compounds from wood and the influence of barrel aging on the quality obtained from wine. To this end, she analyzed the role of chemical composition in the sensory quality of wine. She also explained the results obtained from wines aged in oak barrels and others aged in oak chips.

In the latter case, she emphasized, the wine presents aromas associated with vanilla, spices, and wood. These are three types that arise from different maceration procedures and, he argued, influence the wine that has been in contact with the barrel or the wood chips. According to Chira, the evolution of aromas varies depending on the contact with the wood, as does the wine's color. In his opinion, there is a strong correlation between chemistry, new processes, and the sensory quality of a wine.