Proceedings of the WAC–IVAS conference (2026)

Non-alcohol or low alcohol wines have become more popular due to the rising trend towards a healthier lifestyle1.

Pinot noir wines produced under cool-climate conditions often display subtle phenolic expression and high sensitivity to environmental variation, making the identification of regional typicity particularly challenging.

The amino acid composition of grape must is a critical factor influencing both fermentation dynamics and the sensory attributes of wine.

The complexities of grape and wine flavor have been extensively studied, and advances have been informed by developments in analytical chemistry, sensory science, genetic and multi-omic approaches, and statistical tools that relate information from multiple data sets.

Polyfunctional thiols are among the most potent aroma compounds in wine and play an important role in the varietal character of a wide range of white and red wines, especially Sauvignon blanc wines.

Furaneol® (2,5-dimethyl-4-hydroxy-3(2H)-furanone) is a key wine aroma compound reminiscent of strawberry and caramel notes and, together with other furanones and lactones, contribute to overwhelming dried fruit aromas.

Fast and reliable compositional analysis of grape must is essential for process control and quality assurance in winemaking.

Trace elements in wine are primarily markers of the soil in which the vine grew (e.g. Rb, Sr, Ba, ...), other elements are markers of agricultural practices (e.g. Cu, B, ...) and others are markers of anthropogenic contaminations (e.g. Pb, As, ...).

Inactivated yeasts, like many other enological biotechnologies, are routinely characterized by producers to assess their functional performance.

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