Proceedings of the WAC–IVAS conference (2026)

The recovery and characterization of Spanish minority Vitis vinifera L. varieties has gained increasing relevance in enology, since it can contribute to wine diversity and typicity and may enhance resilience to climate change through differences in phenology, adaptability, and stress tolerance.

Reliable alcoholic fermentation is essential for the production of high-quality wine and sparkling wine. Small and medium-sized wineries are increasingly affected by fermentation problems, which can lead to substantial economic losses.

Oak barrels release a complex mixture of compounds into wine that shape organoleptic properties, such as its aroma, structure and colour.

Esterified flavan-3-ols, prevalent in grapes and wine as monomers or subunits within condensed tannins, significantly influence the mouthfeel of wine.

Condensed tannins (CTs) play a crucial role in various domains, from food quality to health benefits.

Wildfires release volatile phenols (VPs) through the thermal degradation of wood lignin, and these compounds can be absorbed by grape berries, leading to smoke taint in wine.

In recent years, interest in non-Saccharomyces (NS) yeasts has grown significantly due to their distinctive metabolic characteristics and their impact on the sensory properties of wines.

World wine production is estimated at 262 million hectolitres in 2022. Long spared from the constraints of the agri-food industry due to the absence of pathogens, the oenological sector is now facing the yeast

Recently, we identified in wine N6-succinyladenosine (NSA), a sapid molecule that contributes to the sweetness of red wines (Le Scanff et al. 2024).