Scientific committee

Marielle ADRIAN

(University of Burgundy – IUVV – France)

Marielle Adrian is Professor of Vine Sciences at the Vine and Wine Institute Jules Guyot of the University of Burgundy (Dijon, France). Her research topic is mainly in the field of vine immunity: mechanisms, stimulation, relationships with plant physiology... She also studies vine / fungus interactions, especially for Grapevine Trunk Diseases.

Florian BAUER

(Stellenbosch University - South-Africa)

Born in Germany, I pursued my tertiary education in France and obtained a Ph.D. (Life Sciences) at the University of Bordeaux II in 1992. My current position is Professor in Wine Biotechnology and South African Research Chair in Integrated Wine Science at the Institute for Wine Biotechnology, Department of Viticulture and Oenology, University of Stellenbosch. My research focuses on wine-relevant aspects of yeast physiology, genetics and molecular biology, including the regulation of aroma metabolism, cell wall properties, interactions between wine microorganisms and the dynamics of wine-associated microbial ecosystems. I have published more than 90 peer-reviewed articles, and have been invited to present numerous keynote, opening or plenary lectures at international and national conferences. Twenty three Ph.D. and thirty three M.Sc. students have graduated under my direct supervision.

Christian COELHO

(University of Burgundy – IUVV – France)

Christian is currently Assistant Professor in wine and spirits physico-chemistry at Institut Universitaire de la Vigne et du Vin (IUVV), University of Burgundy. He is in charge of the first year of Diplôme National d’Oenologue. He carries his research activities in the team “Physico-chemistry of food and wine” (Agrosup Dijon-University of Burgundy). His work focuses on the molecular and macromolecular dynamics occurring in must and wine after oenological and fermentative practices affecting wine quality and typicity. His current research focuses in the role of exopolymeric substances secreted from wine microbial communities in driving chemical and biological reactions, particularly at wood/wine
interfaces.

Dominique DELMAS

(University of Burgundy - INSERM - France)

Markus HERDERICH

(University of Würzburg - Germany)

Markus is the Group Manager - Research of The Australian Wine Research Institute; in addition he is Affiliate Professor at the University of Adelaide, President of the OIV’s Subcommission for Analytical Methods, Member of the Executive Management Group of Metabolomics Australia and Graduate of the Australian Institute of Company Directors, and Director of the Australian Wine Industry Technical Conference Inc.
Markus has a PhD in Food Chemistry from the University of Würzburg, Germany. His current research interests include aroma chemistry, biological chemistry and natural products chemistry, analytical chemistry and metabolomics. He is passionate about identifying compounds - old favorites and new structures - which provide unique sensory and/or functional attributes to wine and food.

Rodrigo LOPEZ PLANTEY

(University Cuyo of Mendoza - Argentina)

Rodrigo J. LÓPEZ PLANTEY (MSc, PhD©) Secretary of Research, International and Postgraduate Studies of the Faculty of Agricultural Sciences, UNCuyo (Argentina). Assistant Professor in Phytopathology. Main research area: development of biological tools for the management of pests and diseases of the vine / impact of climate change on cultural practices and wine quality.

Giulio PASINETTI

(Icahn school of Medicine at Mount Sinai - New York)

Dr. Giulio Maria Pasinetti is the The Saunders Family Chair and Professor of Neurology, Neuroscience, and Geriatrics and Adult Development at the Ichan School of Medicine at Mount Sinai (ISMMS) in NY. He also serves as the Director of Basic and Biomedical Research in the Center for Geriatic Research and Training at the Bronx Veterans Affairs Medical Center. He is also the Director of the Center for Molecular Integrative Neuroresilience at the ISMMS. The Center’s goal is to understand the mechanisms of action through which novel therapeutics act against stressful events and to clarify the role of innate immunity in the gut/microbiome-brain axis at the genomic level in the promotion of cognitive and psychological resilience across the lifespan.

Sandrine ROUSSEAUX

(University of Burgundy – IUVV – France)

Assistant professor in Viticulture and Microbiology, Vine pests at the Vine and Wine Institute (IUVV) of the University of Burgundy (uB) and responsible of a Master's degree in Vine wine and Terroir.
She performs its research in the "Vin Aliment Microbiologie Stress" team at the Institut Universitaire de la Vigne et du Vin, Dijon. Her main thematic deals with the evolution of communities in different environments (soil, vine, must or wine but also in winery and cellar) using global approaches (independant culture methods) but also characterization and identification techniques at strain level . She study also different wine microorganisms (species of oenological interest or alteration).

Philippe SCHMITT-KOPPLIN

(Technical University of Munich - Germany)

Phil. Schmitt-Kopplin performs tailored and comprehensive metabolomics in food (fermentations, Maillard thermal-processes, ethno-foods), and microbiomes in health and geosciences. He has a strong profile in Systems Chemical Analytics (integrated approaches in high resolution separations sciences, spectrometry and spectroscopy) for the description of complex organic systems on a molecular level. He is director of the research unit analytical BioGeoChemistry of the HelmholtzZentrum Muenchen, Germany and heads the Comprehensive Foodomics Platform of the Institute of analytical Food Chemistry of the Technische University Munich.

Patricia TAILLANDIER

(INP-ENSIACET Toulouse - France)

After graduating, in 1986, from INSA in France (Engineering in Microbiology and Food Industry), Patricia Taillandier did a Ph’D in the Chemical Engineering Laboratory (LGC). Her thesis work dealing with the use of Schizosaccharomyces yeast for malo-alcoholic fermentation of grape musts. She obtained in 1991 the diploma of Enologist. Since then she is a teacher and researcher in the field of bioprocesses at INP in Toulouse (Polytechnic National Institute). Her projects more particularly concern fermented beverages and wine microbiology
but also production of yeasts and lactic acid bacteria as starters, Interactions between microorganisms in mixed cultures, biocontrol of foods contaminated by mycotoxins.

Hervé ALEXANDRE

(University of Burgundy – IUVV – France)

Hervé Alexandre holds a PhD in enology in 1994 from the University of Burgundy. Since 2007, he is the director of a research team in wine microbiology called VALMIS.

My research focuses on three main fields: understanding microbial interactions between Saccharomyces/non-saccharomyces and Saccharomyces/wine lactic acid bacteria in order to better control mixed fermentation and MLF. Another main research field concerns the study of the spoilage microorganism Brettanomyces. I am studying the physiological state call Viable But Not Cultivable.

I am editor of OenoOne and BMC Microbiology journals and board member of Journal of Industrial Microbiology and Biotechnology.

Marina BELY

(University of Bordeaux – ISVV – France)

In 1986, she obtained the diploma of enologist in Dijon, then her postgraduate degree in Food sciences in Montpellier where she also did a Ph.D in microbiology (Laboratory of Microbiology and Technology of the Fermentations of INRA). In 1991, she got a postdoctoral position in the department of viticulture and enology of UC Davis. Her work involved control of alcoholic fermentation and wine yeast selection. Her current aera of research concerns the investigation of non-Saccharomyces yeasts species of interest such as Metschnikowia pulcherrima and Lachanchea thermotolerans species.

Celito CRIVELLARO GUERRA

Dr., Researcher at Embrapa - National Center for Grape and Wine Research in Enonology/Polyphenol Chemistry fields

Main research topics:

  • Chemical composition of wines and its relationship with enological technology ;
  • Wine bioactive compounds, polyphenols - link between wine chemical composition and terroir components.

Marion FOURCADE

(UC Berkeley - USA)

Marion Fourcade is Professor of Sociology at UC Berkeley and Distinguished Visiting Professor of Sociology at the Institute for Advanced Study (Princeton) for 2019-2020. She is the author of Economists and Societies: Discipline and Profession in the United States, Britain and France, 1890s to 1990s (Princeton University Press, 2009). Her current work focusesand the politics of wine classification and taste in France and the United States and on new forms of stratification, morality, and profit in the digital economy. A book from this project, The Ordinal Society (with Kieran Healy), is under contract with Harvard University Press.

Olivier JACQUET

(University of Burgundy – IUVV –France)

Doctor in History, Olvier Jacquet is Research Engineer at the UNESCO Chair "Culture and Traditions of Wine" of the University of Burgundy and researcher at the UMR CNRS / uB 7366 Georges Chevrier Center. After having defended a thesis on viticultural syndicalism and the establishment of AOCs system in Burgundy from 1884 to 1939, Olivier Jacquet continues today his research on viticultural organizations and the construction of wine production and marketing standards in France. He has published several papers on the international history of prescriptions and descriptions of wines during the great twentieth century. He is particularly interested in the evolution of standards and actors defining the quality of wines during this period.

Albert MAS

(University of Barcelona - Spain)

PhD Biology University of Barcelona. Full Professor at Universitat Rovira i Virgili (Tarragona, Spain). Former Dean of the Faculty of Oenology. Principal Investigator of national and international projects. Co-author of more than 150 ISI-referred articles. H number 35.

Stéphanie MARCHAND

(Institute of Vine and Wine Science - Bordeaux, France)

Stephanie Marchand is an Assistant Professor at the Institute of Vine & Wine Science, The University of Bordeaux, in France. Her scientific career started with food chemistry with a great interest for analysis and quantification. Among the aliments offered by gastronomy, she developed a particular interest in the wine studies. She graduated from the University of Bordeaux in 2002 after a study on the contribution of heterocyclics to the wine aging aroma. That study investigated the possibility of a "low energy" Maillard reaction in wines. With the collaboration with several PhD student and Post Doc, she is now investigating the composition of aged wine, the sensorial definition of aging for red Bordeaux wines and also for Champagne wines. The identification and quantification of aromas and aroma precursors constitutes her main objective and permits her try to understand how the grape composition and the terroir influences the aging potential of wines. She gives a great importance to link the scientific discoveries to wine production knowledge and needs.

Wendy PARR

(Wine, Food, & Molecular Biosciences at Lincoln University - New Zealand)

Wendy Parr is a wine sensory scientist in the Department of Wine, Food, & Molecular Biosciences at Lincoln University in New Zealand. She has a Ph. D. in Psychology (Cognition & Psychophysics) and a Ph. D. in Wine Science (Sensory), and draws on both disciplines in her research.

Gavin SACKS

( Cornell University - USA )

Dr. Sacks is a Professor and Associate Chair of Food Science at Cornell University. His research interests are in developing and utilizing state-of-the-art approaches to analysis of trace-level components associated with food and beverage quality. He teaches courses related to flavor chemistry and wine and grape analyses, and has co-authored a textbook, ‘Understanding Wine Chemistry’.

Neil SHAY

(Oregon State University - USA)

Neil Shay is a professor of nutrition and food science in the Department of Food Science and Technology at Oregon State University in the USA.  His lab’s research has focused on nutrient-gene interactions pertaining to phytochemicals including isoflavones, quercetin, ellagic acid, and the influence of oak tannins on body metabolism.  He has published numerous papers on these topics, presented over fifty invited seminar presentations around the world and has been funded in the past by a variety of scientific agencies and foundations including the National Institutes of Health.  His current interests relate to beneficial effects of phytochemicals on lipid metabolism, atherosclerosis, diabetes, and fatty liver though phytochemical activation of nuclear receptors and other transcriptional mechanisms.

Maurizio UGLIANO

(University of Verona - Italia)

Maurizio Ugliano holds a position of Associate Professor at the University of Verona – Department of Biotechnology, where since 2015 he teaches Wine Chemistry and Enology and conducts research in wine chemistry and biochemistry. His current research is in the fields of factors determining the expression of wine aroma characteristics, of wine and oxygen reactions, of analytical assessment of wine oxidability.

Jordi BALLESTER

(University of Burgundy – IUVV – France)

Dr. Jordi Ballester is a researcher in Sensory Science at the Université de Bourgogne, Dijon (France). Born in València (Spain), he studied Food Science at the Universitat Politècnica de València. In 2000, he moved to Burgundy (France) where he started a PhD focused on the aroma of Chardonnay, which he achieved in 2004. After one year teaching sensory analysis in the Université de Bourgogne he spent one year of post-doc at the Cool Climate Oenology and viticulture Institute in Ontario (Canada) where he studied ice-wine aroma. In 2006 he came back to Burgundy where he works as a teacher in sensory science and wine tasting for oenology students in the Institut Universitaire de la Vigne et du Vin (Dijon, France). In addition to teaching, Dr. Ballester is a researcher at de Centre des Sciences du Goût et de l’Alimentation. Most of his research centers on cognitive aspects of wine description and categorization. In particular he has contributed to a better definition of “fuzzy” wine sensory concepts like minerality or oxidation. He has participated in several international projects (New Zealand, US, Canada, South Africa, and Spain) on different topics of wine sensory science. He is coauthor of more than 30 papers in peer-reviewed journals.

Jean-Jacques BOUTAUD

(University of Burgundy – France)

Jean Jacques Boutaud, Full Professor in Information and Communication Sciences, currently works at the UFR Langues et Communication, University of Burgundy (CIMEOS, EA4177 - Axe Alimentation et gastronomie). Jean-Jacques Boutaud does research in Semiotic, Communication, Qualitative Social Research and Food Science. Main publications : Sémiotique ouverte. Itinéraires sémiotiques en communication, avec Eliseo Veron (Hermès Lavoisier, 2007), Scénographies alimentaires (dir. Culture & Musées, Actes Sud, 2009) ; La médiatisation du culinaire (dir), Communication & Langages (juillet 2010) ; Un monde devenu food ? (Editions de l’Armençon, 2010) ; Sémiotique, mode d’emploi (Le Bord de l’eau, 2015) ; Sensible et communication (ISTE, 2015) ; Cuisine du futur et alimentation de demain, avec K. Stengel (L’Harmattan, 2016) ; La gastronomie au cœur de la Cité (EUD, 2016, Gourmand Awards 2018)

Barry C SMITH

Barry C Smith is a professor of philosophy and director of the Institute of Philosophy at the University of London’s School of Advanced Study. He is also the founding director of the Centre for the Study of the Senses, which pioneers collaborative research between philosophers, psychologists and neuroscientists. From 2013-2019 he
was the Arts and Humanities Research Council’s Leadership Fellow for the Science in Culture Theme, and he has held visiting professorships at the University of California at Berkeley and the Ecole Normale Superiéure in Paris. His current research is on the multisensory nature of perceptual experience, focusing on taste, smell and flavour. He
has written theoretical and experimental papers, publishing in Nature, Food Quality and Preference, Chemical Senses and Flavour. In 2007, he edited Questions of Taste: the philosophy of wine, Oxford University Press. He is a frequent contributor to The World of Fine Wine and wine columnist for Prospect Magazine from 2011-208.

Régis GOUGEON

(University of Burgundy – IUVV – France)

Régis Gougeon is Professor of Chemistry & Enology at the Institut Universitaire de la Vigne et du Vin at Université de Bourgogne, Dijon, France, of which he is also Adjunct director. He is also scientific head of the Burgundy Vine and Wine cluster (BVV), which coordinates interdisciplinary research on Vine and Wine at Université de Bourgogne. With his group, he is particularly interested in the chemistry / physical chemistry of wine ageing, and in the development and applications of metabolomics for discrimination/authentication of enological matrices. He is the author/co-author of +90 peer-reviewed scientific papers.

Philippe JEANDET

(University of Reims Champagne-Ardennes - France)

I earned my doctorates in plant physiology and biochemistry in 1991 and 1996, respectively, from the University of Bourgogne (France). I started my research activities on resveratrol, a phytoalexin from the Vitaceae. I received an associate professor position at the University of Bourgogne (1993). I was then appointed (1997) as a full professor of food chemistry and director of the laboratory of oenology and applied chemistry at the University of Reims (1997-2013). During this period, my research activities focused on physico-chemistry and microbiology applied to wine. I have been the director (2003-2007) and deputy director (2008-2012) of the research unit “vine and wine of Champagne” and adjunct to the director of research and technology (2004-2010) in the Champagne-Ardennes area (French ministry of research). Today, I have resumed my research activities on phytoalexins with a particular interest in the chemistry, molecular engineering of stilbene pathways. I have published over 270 papers in referred journals or books, edited three books and four special issues and presented 260 communications to numerous symposia and congresses.

Victoria MORENO ARRIBAS

(Autonomous University of Madrid - Spain)

Senior Researcher of the Spanish National Research Council (CSIC) at the Institute of Food Science Research (CIAL), President of the Microbiology Group at the International Organization of Vine and Wine (OIV), Member of the Scientific Advisory Committee of the Spanish Agency for Food Safety and Nutrition (AESAN), and Master Contact for CSIC in EIT Food. Her research is focused on the influence of wine components on the oral and intestinal microbiota and its genome (microbiome), considering the human interindividual variability, the metabolic functionality of the microbiota and the health impact of this interaction on digestive and brain function. Also, her group has developed many strategies to approach basic and industrial problems on the fields of wine yeast an lactic acid bacteria biotechnology and genomics. Dr. Moreno-Arribas has coordinated national (20) and international projects (4) and the significance of her research activity is reflected in more than 150 publications in high-rated international journals, 6 international books, communications to international conferences, 5 patent applications, as well as in collaborations with other scientists from top institutes all over the world.

Markus RIENTH

(Grascope of Changins - Swiss)

Markus Rienth holds the professor position of viticulture at the university of applied science western Switzerland at the college of viticulture and enology, Changins.

He is currently lecturing at Bachelor and Master level on basic and advanced vine physiology, vine anatomy, bioclimatology, ampelography as well as vegetative multiplication and virology of the grapevine.

His research focuses is on berry and vine physiology, biotic and abiotic interactions on vine and fruit metabolism with a special regard on transcriptomics. Currently he is conducting several projects related to virus impacts on berry physiology, terroir studies, the exploitation of alternative products to reduce pesticides in Viticulture and studies on alternative sustainable production systems such as organic and biodynamic farming.

Cédric SAUCIER

(University of Montpellier - France)

Dr Cédric Saucier graduated from Bordeaux University with a PhD degree in Enology.

He did a one year  post doc at UC Davis, USA  with Dr Waterhouse in the Viticulture and Enology Department. He returned to the University of Bordeaux to become Assistant Professor in Enology. He moved to Canada to become an associate Professor at the University of British Columbia (UBC) Until 2013.Since 2013 he is a full Professor at the Universit of Montpellier and Head of Enology in the Pharmacy department. His research focus on grape and wine phenolic Chemistry.

Jennifer SMITH MAGUIRE

(Sheffield Business School - England)

Professor Jennifer Smith Maguire (Sheffield Business School, Sheffield Hallam University, UK) is an interdisciplinary scholar specializing in the socio-cultural study of consumer culture and cultural intermediaries. Her research focuses on the intersection of processes of cultural production and consumption in the construction of markets, tastes and value. She has published widely based on her qualitative research on such topics as the cultural production of natural and biodynamic wines, how representations of provenance shape the actions of wine intermediaries and confer legitimacy on emerging wine producers, and the role of intermediaries such as sommeliers in an emerging Chinese fine wine culture.

Peter WINTERHALTER

(Technische Universität Braunschweig - Germany)

Peter Winterhalter is professor of food chemistry at TU Braunschweig, Germany. His major activities are in the field of wine, aroma and natural product research as well as the development of preparative separation techniques (countercurrent chromatography). He published more than 300 papers and 6 books