Dietary bioactive compounds, healthy ageing, and cognition – A focus on polyphenols and the brain
Dietary polyphenols are bioactive plant-derived compounds increasingly recognised for their potential to support cognitive health across the lifespan.
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
How to communicate about wine in France?
Since 25 years in France, communication about wine has too often been considered solely as an incitement to consume an alcoholic beverage.
Oenological tannins as sulfur dioxide alternatives in white and red winemaking: chemical, sensory, and health implications
Sulfur dioxide (SO2) has long been an effective additive in winemaking, yet its use raises health concerns for sensitive individuals.
A grape-derived ally: how resveratrol disarms lipid-driven resistance to anticancer agents in colorectal cancer
Resveratrol (RSV), a stilbene polyphenol naturally concentrated in the grapevine and present in red wine, has long been recognized for its bioactive potential.
Antioxidant components of wines acting on human phagocytes and the proliferation of Lactobacillus plantarum
The health-promoting effects of wine consumption have frequently been attributed to their antioxidant constituents; however, the direct biological actions of these components on immune cells and gut microbiota remain incompletely understood.
Generation Z’s attraction to sweetened red wines: CATA, penalty analyses, and health aspects
The wine industry is experiencing a significant global decline in wine consumption. This decline is particularly marked for red wine and the industry is seeking innovations to enhance the appeal of wine.
The issue of sulfites in France at the beginning of the 20th century. Economic, political, and scientific origins of a unique situation between tradition and innovation
At the end of the 19th century, with the development of the chemical industry and the arrival of sulfite products that were easy to add throughout the winemaking process, SO2 volumes tended to increase in wines.
Enological impact of vineyard application of methyl jasmonate–loaded chitosan nanoparticles on ethanol reduction and wine quality preservation
Viticultural practices aimed at producing lower‑alcohol wines have traditionally focused on reducing sugar accumulation in grapes through canopy management techniques—such as early leaf removal or shading—which limit photosynthetic activity and delay ripening (Palliotti et al., 2014).
Disinhibition of grapevine immune responses: An innovative strategy to improve plant defense inducers efficiency
Among the approaches aiming to reduce our reliance on usual phytosanitary products, stimulating plant immune responses is a promising strategy.
Evaluating the potential for particulate matter sensors to predict smoke taint risk in the vineyard
Vineyard exposure to wildfire smoke can contaminate grapes due to the uptake of smoke-derived volatile phenols.