The 14th edition of the In Vino Analytica Scientia (IVAS) conference will be held jointly for the first time with the 6th edition of the Wine Active Compounds (WAC 2026) conference. The event will take place from June 29 to July 3, 2026, in Dijon, France, and is organized by the UNESCO Chair “Culture and Tradition of Vine & Wine” together with the Vine and Wine University Institute – Jules Guyot of Université Bourgogne Europe.
DOI of the book :
10.58233/wac-ivas-2026
Red wine production relies on the alcoholic fermentation of grape must, conducted either through the inoculation of selected yeast cultures, or spontaneously with a complex microbial ecosystem comprising indigenous Saccharomyces and non-Saccharomyces strains.
The application of irrigation and post-harvest dehydration on the indigenous red variety Augoustiatis proved pivotal for managing the extreme thermal stress of the 2024 vintage.
Viticulture currently faces major environmental challenges, mainly due to the intensive use of plant protection products to control downy and powdery mildew diseases, which are being intensified by climate change.
Wine aroma is a major determinant of quality and typicality and originates from the interaction between grape-derived precursors and fermentation-related metabolites.
Over the past twenty years, climate change has increased the sugar content of grape must, leading to higher ethanol concentrations in wines.
Wood ageing remains one of the most fascinating processes in winemaking. Wood can act as a catalyst for wine quality through the release of volatile and non‑volatile constituents.
The Spanish minority varieties, such as the red Cenicienta recovered in Castilla y León, are raising greater interest due to its potential to diversify viticulture, although data on how terroir and vintage modulate their oenological expression are scarce1.
In the context of climate change, increasing grape ripeness and sugar accumulation are associated with a loss of acidity, posing a significant challenge for sparkling wine production.
Polyphenols play a central role in wine quality by contributing to color, astringency, and chemical stability. Their extraction during maceration depends on processing conditions and grape characteristics