Managing the conditions of the pied de cuve offers wine with different organoleptic profiles
Saccharomyces cerevisiae is responsible for alcoholic fermentation (AF) and is widely distributed as active dry yeast (ADY).
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
Impact of must oxidation on β-lyase coding genes of Saccharomyces cerevisiae and the release of polyfunctional thiols in Sauvignon blanc
Polyfunctional thiols represent a potent class of aroma compounds that shape the wine aroma due to their low odor detection thresholds (Darriet et al., 1995).
From sensory quality and aroma chemistry to novel traits in MAS grape vine breeding – The case of polyfunctional thiols
In the context of global crises such as climate change, biodiversity loss and pollution, it is necessary to reconsider current agricultural practices.
Brettanomyces in Switzerland: isolation, characterization, and impact of wine matrix on deviations
Yeasts of the genus Brettanomyces are known for their ability to alter wine aroma profiles, primarily through the production of specific phenolic compounds that are now well characterized (1).
Effects of vineyard biological control agents on fermentation and wine quality
The reduction of synthetic fungicide use in viticulture has promoted the development of alternative strategies such as Biological Control Agents (BCAs) for the control of Botrytis cinerea.
How does the inoculation mode of selected oenological yeasts influence wine profiles?
Yeasts profoundly influence winemaking outcomes, not only by driving alcoholic fermentation but also by shaping the chemical and aromatic diversity of wines.
Limiting Brettanomyces bruxellensis by early inoculations of Metschnikowia pulcherrima and Oenococcus oeni
Metschnikowia pulcherrima (Mp) species has been proposed for several years to wine makers as a bioprotective agent against spoilage organisms (Berbegal et al. 2017).
Understanding early yeast lipid consumption in wine fermentation through lipidomics: new perspectives for fermentation management
Lipids play a pivotal role in yeast stress resistance, fermentation kinetics, and aroma production. However, while nitrogen nutrition is well characterized, the consumption of the diverse lipid fraction present in grape musts during fermentation remains poorly understood.
A tale from 30 French vineyards: how shifts in bacterial and fungal species shape microbial communities from vine to wine and impact fresh mushroom aroma off-odors
Grape berry quality is highly influenced by the pedoclimatic conditions in vineyards and specific microbial communities colonizing the berry surface during ripening.