WAC–IVAS 2026 – Session 4: Biotechnology, microbiology and Genetic approaches towards better grape and wine quality

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Polyfunctional thiols represent a potent class of aroma compounds that shape the wine aroma due to their low odor detection thresholds (Darriet et al., 1995).

Metschnikowia pulcherrima (Mp) species has been proposed for several years to wine makers as a bioprotective agent against spoilage organisms (Berbegal et al. 2017).

Despite being the second winemaking by-product in terms of volume, wine lees remains mostly undervalued. This is especially true after distillation, when the removal of ethanol results in an unstable product difficult to transport or valorize, leaving distilleries in charge for its disposal.

Saccharomyces cerevisiae is responsible for alcoholic fermentation (AF) and is widely distributed as active dry yeast (ADY).

Membrane vesicles (MVs) are nanoscale structures derived from the cytoplasmic membrane that are involved in a wide range of biological functions, including cell–cell communication, molecular transport and biofilm formation [1].

With climate change, the frequency of wildfires has increased in wine-producing regions across the world.

Climate change is increasingly disrupting the compositional balance of Mediterranean wines. Rising temperatures accelerate grape ripening, resulting in excessive sugar accumulation, lower total acidity, and diminished aromatic expression.

Fresh-Mushroom Off-Flavour (FMOff) is a recurrent wine defect associated with fungal alteration of grapes 1-3.

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Lactic acid bacteria (LAB) drive malolactic fermentation (MLF) which modulates the sensorial profile of wines through the decarboxylation of malic acid into lactic acid.

During wine fermentation, different yeast species coexist and interact, shaping metabolomic profiles through species-specific metabolism, thereby influencing wine quality.

Lipids play a pivotal role in yeast stress resistance, fermentation kinetics, and aroma production. However, while nitrogen nutrition is well characterized, the consumption of the diverse lipid fraction present in grape musts during fermentation remains poorly understood.

Climate change brings about various challenges to the wine industry, including higher sugar content, lower acidity, and imbalances in yeast nutrients.