Sensory evolution of minerality in Chasselas wines
The term 'minerality' is one which is still widely employed to describe wines. Mineral wines have sensory characteristics such as gunflint aromas, sometimes extending to reduction odours.
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
Selection of Saccharomyces cerevisiae strains for traditional Sicilian sparkling wines: effects on secondary fermentation kinetics and sensory profile
Sparkling wine is defined as a wine containing carbon dioxide in solution, produced exclusively through a secondary fermentation process.
From lexicon to molecular: decoding vegetal aroma of Ningxia Cabernet wines through the approaches of survey, sensory and GC-MS analysis
Vegetal aroma constitutes an important sensory classification for wine. However, its precise terminology and corresponding molecular basis remain poorly defined.
Valorisation of by-product-derived polysaccharides as a sustainable strategy to improve the sensory profile of wine
The agri-food industry generates large amounts of coproducts and by-products that represent valuable resources for developing sustainable and innovative solutions.
Ancient Sicilian grapevines for modern wines: linking metabolomics, sensory profiles, and consumer preference
Climate change is accelerating grape ripening, increasing sugar accumulation and leading to higher alcohol wines, potentially compromising balance and freshness.
Recovery of polyphenols and mannoproteins from enological by-products: evaluation of their potential application for glycemic control
Starch is the main carbohydrate in the human diet and its digestion is one of the primary sources of increasing post-prandial blood glucose.
A formulation combining resveratrol, derived from grapes and wine, and omega-3 fatty acids exerts anti-cancer activity by blocking neoangiogenesis, damaging the DNA of tumor cells, causing their death, and modulating the immune system
Resveratrol, a key polyphenol from grapes and red wine, and omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), abundant in Mediterranean dietary patterns,
SOD activity of wine: it’s all in the mix
Wine is widely known for its antioxidative characteristics. However, assessment of these properties is mostly indirect and lacks standardization.
Phenolic compounds as natural alternatives to sulfur dioxide in winemaking
Winemaking involves a complex series of biochemical transformations where the use of additives is a standard practice to ensure product quality, safety, and stability.
New approach to reduce energy consumption in alcoholic fermentation
The wine industry is undergoing major changes in response to global climate change and societal concerns.