Sensory, what does malolactic fermentation highlight?
Lactic acid bacteria (LAB) drive malolactic fermentation (MLF) which modulates the sensorial profile of wines through the decarboxylation of malic acid into lactic acid.
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
Enhancing wine acidity through lactic and succinic acid-producing yeast strains
Climate change presents a major challenge for the wine industry because of anticipated changes in grape composition at harvest, which include higher sugar levels (i.e., increased alcohol in wine) and decreased acidity (Gobbi et al., 2013).
Grapevine viruses: friend or foe for quality viticulture? A case study from Trentino
Grapevine viruses represent a critical challenge in many viticultural districts, significantly undermining vine productivity and longevity.
Evolution of copper tolerance in Hanseniaspora uvarum under climate driven selective pressures: analysis of strains isolated over twenty years
Climate change is reshaping viticultural ecosystems through rising temperatures, altered rainfall patterns and adjustments in plant protection strategies.
Hydroxycinnamic acids – As an early biomarker of Brett in Georgian red wines
In Georgian red wines, we studied the formation of hydroxycinnamic acids, which are precursors of volatile phenols, the prerequisite for Brett disease.
Characterization of Torulaspora delbrueckii isolates from Patagonia for apple must fermentation and mixed cider fermentations
Cider production in Argentina is concentrated in the Norpatagonian region, which accounts for approximately 85 % of the country’s total production due to the availability of pome fruits such as apples and pears.
Acidification-deacidification strategies driven by wine fermentations performed throughout selected yeasts: impact on the final wine quality evaluated by multi-analytical approach
Global warming is a phenomenon with far-reaching consequences affecting the environment, society, and the economy, impacting several sectors, including the wine industry [1].
Linking volatile compounds and aroma perception in macerated white wines: An integrated GC-MS and sensory approach
Fermentative and post-fermentative maceration applied to white grapes has been traditionally used in Georgian winemaking and recently gained wider international interest.
From descriptive analysis to rapid sorting: sensory approaches for the identification of smoke-affected Cabernet-Sauvignon wines
The increasing incidence of wildfires in the United States has raised the risk of vineyard smoke exposure, consequently possibly changed grape composition and the development of negative sensory attributes, commonly referred to as smoke taint (1.).