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
Phenolic compounds play a key role in wine sensory properties, traditionally associated with colour, taste attributes (e.g., bitterness) and trigeminal sensations such as astringency.
Red wine is a complex product whose sensory properties depend on the balance and interactions of its chemical components.
When a winemaker considers which closure to use for a specific wine, they must evaluate several factors, including the wine’s expected longevity and its shelf life after leaving the cellar.
Hydrogen sulfide (H2S) and methanethiol (MeSH) are the primary compounds responsible for the reduction fault in wine.
Accurate prediction of wine shelf life is crucial for quality and economic value. Since real ageing studies are time-consuming, accelerated tests simulate long-term chemical and sensory changes in shorter times, enabling rapid evaluation of oxidative stability, aroma loss, and phenolic evolution through kinetic models.
Wine oxidation phenomena are becoming a strong issue in the context of climate change.
Chardonnay is the most widely planted international white grape variety, covering approximately 210,000 hectares worldwide and about 10,205 hectares in Chile (≈ 7.9 % of the national vineyard).
Since the 2000’s, the occurrence of fresh mushroom off-flavor (FMOff) in wines has become a recurrent issue, linked to fungal alteration of grapes.
Smoke-exposed grapes accumulate volatile organic compounds (VOCs) and their glycoconjugate precursors that can be released during fermentation and impart unpleasant, smoky, and ashy flavors to wines, complicating harvest decisions and potentially compromising wine quality.