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
Sulfur dioxide is the most commonly used preservative for protecting wine against oxygen, whereby two molecules of total sulfur dioxide are consumed for each molecular of oxygen.
Wine is a complex matrix in which a diverse array of volatile compounds, ranging from major components to trace compounds, collectively define its quality. Among these are compounds produced during alcoholic fermentation, typically found in concentrations exceeding their odor thresholds
Among the macromolecules present in wine, polysaccharides represent one of the most complex and abundant classes.
Climate change (CC) is altering grapes and must by affecting technological performance and wine quality(1), including VOCs and sensory features(2).
Wine Spirit (WS) is a spirit beverage that is usually consumed after ageing. In the production process, this stage is essential to achieve the desired sensory properties, depending on several factors, including the wood botanical species and the technology applied1.
The increasing demand for no/low-alcohol beverages (<5% v/v) has intensified the need for technological innovation in grape-based products within this category.
Winemaking in France dates more than 400 BCE and it has evolved a lot through the ages. Today, it faces two major problems: the over usage of pesticides and rapid progress of climate change.
In the context of climate change, grape ripening is increasingly suffering a decoupling between technological, phenolic, and textural maturity.
Wine is a complex matrix influenced by climatic, agricultural, and winemaking factors, making quality control and authenticity assessment essential.