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Proceedings of IVAS 2022

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.

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IVAS 2022IVAS Session 4 – PostersIVES Conference Series

1H-NMR-based Untargeted Metabolomics to assess the impact of soil type on the chemical composition of Mediterranean red wines

Untargeted metabolomics has proven to be an effective method to study the impact of the terroir on metabolic profile of wines. In this context, the aim of this study was to evaluate the effects of different soil types on the chemical composition of Mediterranean red wines, through 1H-NMR metabolomics combined with chemometrics.Grapes from Nero d’Avola L. red cultivar cultivated on four different soil types were separately vinified to obtain four different red wines.One milliliter of raw wine was analyzed by means of a Bruker Avance II 400 spectrometer operating at 400.15 MHz

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IVAS 2022IVAS Session 4 – Posters

Differentiation and characterization of Spanish fortified wines with protected designation of origin based on volatiles using multivariate approaches

Spain is one of the main producers of high-quality fortified wines. Particularly some of them elaborated in Andalusia have acquired a great prestige for being unique due to their production in a specific geographical area with traditional methods, the grape variety used, the climate and the soil. Such is their distinguishing feature achieved that they have been protected by the European Union with the indication “Protected Designation of Origin” (PDO). Thus, there are four PDO of fortified wines in Andalucía (‘Condado de Huelva’, ‘Jerez Xérès Sherry’, ‘Manzanilla Sanlúcar de Barrameda’, and ‘Montilla-Moriles’). Furthermore, within each PDO,there are different categories according to their particular characteristics and winemaking conditions such as the aging process.

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IVAS 2022IVAS Session 4 – PostersIVES Conference Series

Amphora Wines: To Pitch Or Not To Pitch

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

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IVAS 2022IVAS Session 4 – PostersIVES Conference Series

Wine ageing: Managing wood contact time.

Barrel ageing is a transformative process that alters a wine’s organoleptic properties and consequently its price. Even though it is considered beneficial mostly for red wines, ageing can also be used for white wines but for shorter time periods. Due to barrel costs, space requirements and the markets’ demands for fast release of each new vintage, new products such as oak chips or shavings have been developed to help minimize the time needed for the extraction of essential wood compounds.

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