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
Wildfire smoke exposure has continued to be a threat for the wine industry, causing smoke tainted wines, reminiscent of medicinal, smoky smell and ashy aftertaste.
The use of fungicides and copper-based products to control grapevine diseases has raised concerns regarding their environmental impact and potential risks to human health.
Yeast nutrition is a key factor in the control of alcoholic fermentation, although the role of vitamins received limited attention for decades.
The global wine sector is currently facing a significant crisis driven by declining consumption and changing consumer preferences.
Research on microalgae as a reservoir of metabolites with antifungal potential for innovative oenological applications remains unexplored.
The post-war industrialization led to the dominance of single-use packaging and the decline of bottle reuse systems.
This study examines how stepwise alcohol reduction using membrane-based processes affects the composition, aroma, and sensory properties of an Austrian Grüner Veltliner wine.
Innovating means introducing a change in a process, from mistakes, a curiosity or the desire to do better.