The IVAS 2022 conference was hosted for the first time in Germany, at the DLR Rheinpfalz and Weincampus Neustadt, in the heart of the German wine country, from 3 to 7 July.
The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011).
Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.
The wine sector is undergoing considerable transformation, particularly as a result of climate change and increasing consumer expectations for quality products, in a globalised and increasingly competitive market.
Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin.