New insights on acescence in sweet wines: first evidence of ethyl acetate formation during bottle aging by isotopic filiation
Redacted.
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
Polysaccharide structure of mannoproteins determines their functional interaction with grape seed tannins
Colloidal equilibria involving phenolic compounds are essential for the stability and sensory properties of red wines.
Comparative analytical and sensory profiling of Armenian orange wines from widely cultivated grape varieties under low-intervention skin-contact vinification
Orange (skin-contact) wines are experiencing renewed global interest, yet published data remain scarce for Armenian white varieties and local low-intervention practices.
Protective colloids in traditional-method sparkling wines: effects on chemical composition, sensory properties, and tartrate stability
Tartrate precipitation (potassium hydrogen tartrate, KHT, and calcium tartrate, CaT) is a major source of wine instability, particularly concerning sparkling wines, where it may induce gushing.
Long-term study on phenolic compounds in Austrian red and white wine varieties from 20 vintages
Phenolic compounds have a significant influence on the quality, taste, and aging potential of wines. The aim of this study was to conduct a long-term investigation of autochthonous Austrian red and white wine varieties based on phenolic compounds.
Effects of oenological practices and site factors on benzenemethanethiol and rotundone concentrations in Blaufränkisch
While several important Austrian red grape varieties, most notably Zweigelt, are increasingly affected by the consequences of climate change
Glutathione addition alters tannin composition and astringency of Petit Verdot wines
To understand how phenolic composition and structural modifications impact astringency, research scale (120L) Petite Verdot wines were made to allow for a full-factorial design altering pH (3.25, 3.5, 3.75, 4.0) and oxidative and reductive adjuvants (glutathione, GSH, sulfur dioxide, SO2, and acetaldehyde) in triplicate.
Oxygen transfer and reactivity in a corked bottle during storage
Oenological closures play a key role in wine aging by influencing oxygen ingress, enabling a slow oxygen supply that can favour wine maturation.
Process optimization of subcritical water extraction for the recovery of antioxidant compounds from white wine lees
Subcritical water extraction (SWE) represents a highly efficient green alternative to conventional organic solvents such as methanol, ethanol, or acetonitrile for the recovery of bioactive compounds from white wine lees, leading to more than a threefold increase in the antiradical activity of the extracts [1].