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
Brettanomyces bruxellensis remains a major challenge for the wine industry. Its development is typically revealed by “horse sweat” or “burnt plastic” off flavours in red wines, aromas that are not aligned with today’s consumer expectations.
Downy mildew (Plasmopara viticola) is one of the most devastating diseases of Vitis vinifera.
Glycosidically bound aroma compounds are the most abundant non-volatile precursors and play a key role in wine aroma formation [1].
Mycobiota from vine-to-wine is highly diverse and can affect grape quality at harvest as well as wine sensory properties, sometimes leading to off-flavors.
Red wine contains an abundance of phenolic constituents that crucially contribute to sensory appeal.
Oenococcus oeni is an essential microorganism in winemaking due to its role in malolactic fermentation (MLF).
The introduction of new grapevine varieties has long accompanied viticulture and enology, enabling the emergence of new wine styles and ensuring the continuity of oenological practice.
Mouthfeel is a key component of red wine sensory perceptions and impacts consumer preference for certain wine styles.
From the vineyard to the cellar, microorganisms influence soil health, vine growth, fermentation processes, and the chemical and sensory characteristics of wine.
Fresh-Mushroom Off-Flavour (FMOff) is a recurrent wine defect associated with fungal alteration of grapes 1-3.