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
Aroma compounds are critical for wine sensory quality, yet their concentration and expression can be altered during winemaking and aging by sorption onto solid surfaces such as oak wood, yeast lees, or yeast derivatives (1-3).
Light-strike susceptibility varies widely among rosé wines, yet predictive tools for pre-bottling risk assessment remain inadequate.
During winemaking and aging, potassium hydrogen tartrate (KHT) and, to a lesser extent, calcium tartrate (CaT) crystals can precipitate, especially when grape must or wine is exposed to low temperatures [1].
Strecker aldehydes (SAs) are volatile compounds that significantly influence wine aroma and quality, contributing notes such as “cooked vegetable” (methional), “honey” (phenylacetaldehyde), and “malt” (2-methylpropanal, 2-methylbutanal, 3methylbutanal).
Metabolomics approaches are highly suitable for studying complex topics in wine traceability, the effects of global warming on wine components, the development of new resistant grape varieties, and the relationships between composition and wine quality traits.
Prié blanc is an ancient white grape variety (Vitis vinifera L.), native to the Aosta Valley alpine region in North-West Italy, growing own-rooted in heroic viticulture at altitudes between 900 and 1200 m asl where it can ripe properly with short growing seasons.
Oxidative susceptibility of Chardonnay wines (CW) governs aging potential and quality. Consequently, the wine industry seeks robust strategies to predict it.