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
Aroma persistence is a key determinant of wine sensory quality, driven by the prolonged perception of volatile compounds retained in the oropharyngeal mucosa and gradually released during saliva swallowing and exhalation.
The production of wine is closely linked to complexity and quality (1). In the context of climate change, changing consumer habits and economic pressure on the wine industry, identifying the factors that influence aromatic complexity is crucial for improving wine quality.
Wildfires are becoming increasingly prevalent due to climate change. During wildfire events, volatile phenols (VPs) are released in fresh smoke from the combustion of wood lignin.
Today, the consumption of high quality wines with significant ageing potential has become widespread well beyond the countries that have historically produced them.
Wine is an experience good whose quality can’t be directly assessed prior to consumption. Consumers therefore rely on extrinsic cues to form quality judgments.
The astringency surface sub-quality is pivotal to red wine perception, yet its neural bases remain unclear.
The sensory expression of wine emerges from dynamic interactions between volatile and non-volatile compounds and is perceived through two distinct yet complementary olfactory pathways: via ortho and retronasal.