Find here the program of the event
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AM
9h00 : Welcome, registrations, mounting posters, coffee
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9h30 : Official opening of the conference
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10h00 : INAUGURAL CONFERENCE: Thomas LABBE, Univ. Bourgogne, France
Winemaking techniques and wine tasting methods at the end of the Middle Ages
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10h40 : SESSION I – VITICULTURAL PRACTICES AND WINE COMPOUNDS
Chair : Marielle ADRIAN, Neil SHAY
10h40 : Keynote: Melane VIVIER : Stellenbosch Univ. South Africa
Integrative grape to wine metabolite analyses to study the vineyard “memory” of wine
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11h20 : Arnaud LANOUE : Univ. Tours, France
Mining terroir influence on bioactive polyphenols from grape stems : A correlation-network-driven approach to spatialize metabolomics data
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11h40 : Marie ANDRE : Univ. Bordeaux, France
Ultrastructural and chemical analysis of berry skin from two Champagne grapes varieties and in relation to Botrytis chinera susceptibility
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12h00 : Giovanni LUZZINI : Univ. Verona, Italy
Evolution of chemical pattern related to Valpolicella aroma ‘terroir’ during bottle aging
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12h20 : Alessandro MATAFFO : Univ. Naples Frederico II, Italy
Vineyard management strategies adopted to mitigate the impacts of climate change affect the evolution of phenolics and color during bottle aging of Aglianico wines
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12h25 : Margherita MODESTI : Tuscia Univ., Italy
Vineyard’s ozone application to induce secondary metabolites accumulation in grapes and wine
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12h30 : Jorge DUCATI : Univ. Rio Grande do Sul, Brazil
Spectral features of vine leaves are influenced by their mineral content
12h35 : LUNCH
PM
14h00 : SESSION II – SENSORY PERCEPTIONS OF PROFESSIONALS AND CONSUMERS
Chair : Stéphanie MARCHAND, Magali DUBOIS
14h00 : Keynote : Charles SPENCE, Oxford Univ. UK
Multisensory experiental wine marketing
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14h40 : Pascale DENEULIN : HES-SO Univ. Changins, Switzerland
Between what consumers say, what the like and what they buy… Where do Chasselas wines stand ?
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15h00 : Olivier JACQUET : Univ. Bourgogne, France
Consideration and mutations of volatile acidity in the 20th century : regulatory, scientific and qualitative evolutions of a wine compound with regard to history
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15h20 : Qian Janice WANG : Aarhus Univ., Danemark
How do we describe wine imagery ? Expertise shapes language usage and multimodal imagery for wine
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15h40 : Francesca COPPOLA : Univ. Naples Frederico II, Italy
Acetaldehyde-induces condensation products in red wines affect the precipitation of salivary proteins. Will this impact astringency ?
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15h45 : Luca Garcia : Univ. Montpellier, France
Sensory impact of acetaldehyde addition in Syrah red wines
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15h50 : Marie COURREGELONGUE : Univ. Bordeaux, France
Impact of toasting on oak wood aroma : creation of an oak wood aroma wheel
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15h55 : Pause & First Poster Session
Chair : Antonio SILVA-FERREIRA, Magalie DUBOIS
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17h00 : Felipe KOCH : Univ. Paris-Est Créteil, France
“Vinhos de mesa” and oenophilia : when the organoleptic characteristics of American grape varieties prevent the integration of consumers into the universe of aesthetic appreciation
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17h20 : Ronan SYMONEAUX : ESA, Angers, France
HRATA : A new sensory methodology using advantage of wine aromatic wheels
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17h40 : Inès ELALI : Univ. Bordeaux, France
Consumers’ emotional responses elicited by wines according to organoleptic quality
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18h00 : Andrii TARASOV, Hochschule Geisenheim Univ., Germany VIDÉO
Wine shaking during transportation : influence on the analytical and sensory parameters of wine
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18h20 : Florian LECASSE : Univ. Reims, France
An infrared laser sensor to characterize the gaseous headspace of champagne glasses under static and swirling conditions
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18h40 : Closure of the day
18h45 : WELCOME PARTY
AM
8h30 : SESSION III – WINEMAKING PROCESSES
Chair : Aude VERNHET, M. VIVIER
8h30 : Keynote : Maurizio CIANI : Polytechnic Univ. Marche, Italy VISIO
Non-Saccharomyces wine yeasts : emerging trends and challenges in winemaking
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9h10 : Cleo CONACHER : Stellenbosch Univ., South Africa
The wine microbial ecosystem : Molecular interactions between yeast species and evidence for higher order interactions
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9h30 : Manon LEBLEUX : Univ. Bourgogne, France
Brettanomyces bruxellensis, born to live
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9h50 : Justine GARBAY : Univ. Bordeaux, France
Aroma compounds involved in the fruity notes of red wines potentially adapted to climate change
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10h10 : Justine LABOYRIE : Univ. Bordeaux, France
Dimethyl sulfide : a compound of interest from grape to wine glass
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10h30 : Pause & Second Poster Session
Chair : Maurizio UGLIANO, Patricia TAILLANDIER
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11h15 : Adam GILMORE : HORIBA Instruments Inc., Australia
Accurate Quantification of Quality Compounds and Varietal Classification from Grape Extracts using the Absorbance-Transmittance Fluorescence Excitation Emission Matrix (A-TEEM) Methode and Machine Learning
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11h20 : Margherita MODESTI : Tusci Univ., Italy
Effect of post-harvest ozone treatment on secondary metabolites biosynthesis and accumulation in grapes and wine
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11h25 : Francesco MAIOLI : Univ. Florence, Italy
Monitoring of Sangiovese red wine chemical and sensory parameters along one-year aging in different tank materials and glass bottle
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11h30 : Christian PHILIPP : Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Austria
Stabulation (lees stirring) in must as a method for aroma intensification : A comparison with skin contact and a classical version of Trainer and Sauvignon blanc in Austria
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11h35 : Zsuzsanna BENE : Univ. Tokaj, Hungary
Fermentation products, degradation parameters, (poly)phenols and potassium content in tokaj aszú winemaking
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11h40 : Cédric SAUCIER : Univ. Montpellier, France
Advances in the chemistry of rosé winemaking and ageing
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12h00 : Saul ASSUNÇÃO BICCA : Univ. Montpellier, France
Impact of aspects of the polysaccharide structure of mannoproteins on their interactions with Enological Tannins
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12h20 : Pascal WEGMANN-HERR : DLR Rheinpfalz, Weincampus Neustadt, Germany
Enhanced polyphenol extraction during Pinot Noir and Cabernet Sauvignon wine making
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12h40 : Elena BUENO-AVENTIN : Univ. Zaragoza, Spain
Role of grape-extractable polyphenols in the generation of strecker Aldehydes and in the instability of polyfunctional mercaptans during wine oxidation
13h00 : LUNCH
PM
Chair : Maurizio CIANI, Rémy GHIDOSSI
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14h20 : Charlotte FROMONT : Chaire UNESCO Culture & Tradition du vin, France
Pure wine VS natural wines
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14h40 : Valentina CANUTI : Univ. Florence, Italy
Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine
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15h00 : Emilie SUHAS : Univ. Bordeaux, France
OTR Determination of aged closures : Impact on aroma compounds composition of Sauvignon blanc wines
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15h20 : Julie CHANUT : Univ. Bourgogne, France
Oxygen transfer through cork stoppers
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15h40 : Florian BAHUT : Univ. Bourgogne & Lallemand SAS, France
Rationalizing the wine nucleophilic competition for quinone addition
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15h45 : Antonio César DA SILVA FERREIRA : Portugal Catholic Univ., Portugal
Changes in white wine composition after treatment with cationic exchange resin : impact on wine oxidation after 8 years of bottle storage
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15h50 : Edouard PELONNIER-MAGIMEL : Univ. Bordeaux, France
Wines produces without SO2 addition : which impact on their color ? An approach at the global and pigment levels
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15h55 : Sofia TACHTALIDOU : Univ. Bourgogne, France
Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions : impact on wines oxidative stability
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16h00 : (Ágnes DIENES-NAGY) Marie BLACKFORD : Agroscope Changins, Switzerland
What happens with the glutathione during winemaking and the storage of the wine ?
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16h05 : Free time in Dijon, with possibility for a guided tour
19h00 : GALA DINNER APERITIF
20h30 : GALA DINNER
AM
8h40 : SESSION IV – COMPOUNDS OF BIOLOGICAL INTEREST, RELATED TO HEALTH
Chair : Arnaud LANOUE
8h40 : Keynote : Paula SILVA : Univ. Porto, Portugal
Health benefits of wine industry by-products
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9h20 : Dominique DELMAS : Univ. Bourgogne, France
A nutraceutical based on mediterranean diet with omega-3 fatty acid and resveratrol from grapewine counteracts ocular degenerative diseases
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9h40 : Jean-Pierre SOUCHARD : INP Toulouse, France VISIO
Red wines from southwest France, Lebanon and South Korea : study of phenolic composition and antioxidant and biological activities according to grape varieties and winemaking processes
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10h00 : Nathalie BARAKAT : INP Toulouse, France
Wine lees : characterization and valorization by kombucha fermentation
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10h20 : Tristan RICHARD : Univ. Bordeaux, France
Identification and biological properties of new resveratrol derivatives formes in red wine
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10h25 : Thierry TRAN, Univ. Bourgogne, France
Polyphenols in kombucha : Metabolomic analysis of biotransformations during fermentation
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10h30 : Pause & Third Poster Session
Chair : Cédric SAUCIER
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11h15 : Giulio PASINETTI : Mount Sinaï, USA
Epigenetic modulation of inflammation and synaptic plasticity by polyphenolic metabolites promotes resilience against stress in mice
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11h35 : Alba TAMARGO : CIAL, Spain
Simgi® platform as a tool for the study of wine active compounds in the gastrointestinal tract
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11h55 : Neil F. SHAY : Oregon State Univ., USA
Oak tannin and unoaked and oaked wine extracts influence gene expression in HepaRG human liver cells
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12h15 : Best Poster Award
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12h30 : Official Closure
12h45 : LUNCH
PM
13h45 : Departure Wine Tour
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17h30 : Return Wine Tour