A comparative study of sulfite quantification methods in wine
Sulfites remain essential preservatives in winemaking due to their antioxidant, anti-oxidasic, and antimicrobial properties.
Proceedings of the WAC–IVAS conference (2026)
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.
Documents by sessions
- Session 1: Chemical reactions in wine (stability, aroma, aging…)
- Session 2: Chemical analysis of grapes, wines, spirits and by-products
- Session 3: Non-targeted analysis and chemometrics
- Session 4: Biotechnology, microbiology and Genetic approaches towards better grape and wine quality
- Session 5: Sensory analysis, wine styles and consumer perceptions
- Session 6: Wine and health
- Session 7: Innovations in viticulture and enology in the face of societal challenges, environmental challenges, economic challenges
DOI of the book :
10.58233/wac-ivas-2026
WAC–IVAS conference (2026) – View all
Adventures with polyfunctional thiols: biogenesis, reactivity, and chirality
Polyfunctional thiols are a class of potent odourants that contribute distinctive aromas to various wines.
Phenolic profiles of red straw wines: impact of grape variety and ripeness on postharvest dehydration
Postharvest dehydration is applied as a winemaking strategy to increase sugar concentration and secondary metabolites in grapes, resulting in wines with peculiar compositional and sensory attributes.
Identification, distribution, and sensory contribution of (R/S)-abhexone enantiomers to the aroma of old red wines
The evolution of the aroma of red wines during bottle ageing is a complex phenomenon resulting from chemical changes that can, give rise to the characteristic ageing bouquet reminiscent of mint, truffle, empyreumatic or spicy notes.
Compositional and structural characterization of mannoprotein extracts obtained from non-Saccharomyces wine yeasts
Mannoproteins (MPs) constitute one of the most abundant classes of wine polysaccharides. They are proteoglycans located in the yeast cell wall that are composed by a major polysaccharide moiety (formed mainly by mannose) linked to a minor protein part.
Molecular insights into the interactions between wine aroma compounds and soluble fractions of specific yeast derivatives: A spectroscopic study
Yeast derivative products (YDP) are increasingly used in winemaking for their impact on sensory properties, yet their molecular interactions with wine aroma compounds remain poorly understood.
Aromatic fingerprint and sensory profile of Baratuciat, a minor autochthonous cultivar from north-western Italy
The investigation of minor grapevine cultivars contributes to biodiversity preservation and supports more sustainable viticulture.
Blue-light photooxidation as a novel radical initiation method for EPR assessment of white wine oxidative stability
Wine oxidation remains a major challenge for the wine industry, and robust tools to predict oxidative stability are still needed.
NMR-based metabolomic tools for quality control and authenticity assessment of wines aged with alternative wood products
The increasing use of alternative wood products (e.g. chips, staves and large oak vessels) in enological aging practices raises relevant issues related to quality control, traceability and authenticity assessment, particularly in the context of regulatory monitoring.
Volatile composition and sensory profile of Armenian apricot distillate (eau‑de‑vie)
Apricot (Prunus armeniaca L.) has been cultivated in the territory of Armenia for millennia and remains a national symbol and a key fruit crop.