Unlocking the lipid potential of yeast derivatives
Climate change brings about various challenges to the wine industry, including higher sugar content, lower acidity, and imbalances in yeast nutrients.
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
Uncovering metabolic interactions between yeasts during wine alcoholic fermentation by non-targeted extracellular metabolomics
During wine fermentation, different yeast species coexist and interact, shaping metabolomic profiles through species-specific metabolism, thereby influencing wine quality.
Membrane vesicles of Oenococcus oeni: A tool for adaptation to wine-related stresses?
Membrane vesicles (MVs) are nanoscale structures derived from the cytoplasmic membrane that are involved in a wide range of biological functions, including cell–cell communication, molecular transport and biofilm formation [1].
Unravelling the killer activity of Lachancea species against the wine spoilage yeast Brettanomyces bruxellensis
The wine industry faces many challenges including spoilage, mostly attributed to Brettanomyces bruxellensis as the main spoilage yeast.
Exploring copper’s role in metabolic modulation of Lachancea thermotolerans in winemaking conditions
The phenomenon of global warming has been demonstrated to induce the premature ripening of grapes, resulting in a concomitant increase in sugar and a decrease in acidity.
Mitigating smoke taint in wine using microbes: A sustainable solution?
With climate change, the frequency of wildfires has increased in wine-producing regions across the world.
Metschnikowia pulcherrima as a biocontrol tool for grapevine protection
Bioprotection is emerging as an innovative technique for preserving grape health contrary to traditional approaches based on the addition of external chemical agents (1).
From wine styles to complexity: decoding the multisensory perception of wine through sensory diversity
Wine is one of the most complex food sensory systems.