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
Peptides are attracting growing interest as contributors to the main qualitative characteristics of wine, including oxidative stability, aromatic development, and mouthfeel impact (1,2).
Targeted trace level (< mg/kg) quantitative analysis of volatiles in wines, grape, and other matrices is time consuming and expensive.
The oxidative stability of white wine is governed by a complex network of native metabolites collectively described as the wine antioxidant metabolome1.
Wildfire smoke exposure is known to alter grape composition and cause “smoke taint” in the resulting wines, causing significant economic losses (USD 3.7B in the US in 2020).
Oak barrel aging is a traditional practice used in winemaking to produce high quality white wines. The impact of this practice over the evolution of volatile compounds in white wines is well documented.
The quality of white wine is closely linked to its sensory profile, including colour, odour, and taste.
The French south-west region is unique in having over 300 grape varieties for wine production, 120 of which being indigenous.
The unbiased characterization of grape and wine matrices through metabolomics generates vast and high-dimensional datasets which potentially represent strong foundations to expand our understanding of complex chemical and biological interactions.
The significant role played by condensed tannins (CTs) in oenology has encouraged extensive research on these compounds.
Oxygen is a central factor in wine evolution, driving a network of redox-mediated chemical and biochemical processes that shape wine quality, stability, and sensory perception.