Conference presentation

IVAS, “In Vino Analytica Scientia” conference - XII

IVAS was initiated by the Divisions of Analytical Chemistry and Food Chemistry of the European Association for Chemical and Molecular Sciences (EuChemS), with Profs Christian Ducauze and Robert Kellner as initial advocates.

The two first editions of IVAS were organized in Bordeaux (1977, 2001) then in various places, with a rhythm of congress organization every 2 years (2003 Aveiro, Portugal; 2005 Montpellier, France; 2007 Melbourne, Australia; 2009 Angers, France; 2011 Graz, Austria; 2013 Reims, France; 2015 Trento, Italy; 2017 Salamanca, Spain; 2019, Bordeaux, France).

After a break, caused by the pandemic, we are happy to announce that IVAS 2022 will be hosted for the first time in Germany, at the DLR Rheinpfalz and Weincampus Neustadt, in the heart of the German wine country, from 3 to 7 July.

We are delighted to be holding the conference in a joint-venture of a 120-year-old research organization (DLR Rheinpfalz) – a state-of-the-art cooperative academic institution built on the synergies between three public universities (Bingen, Ludwigshafen, Kaiserslautern) and the DLR Rheinpfalz on the initiative of the Federal State of Rhineland-Palatinate.

IVAS 2022 provides a unique international platform for interchange between researchers dedicated to the different aspects of the chemistry of grape, wine and spirits production including topics such as the aroma, polyphenolic chemistry, wine ageing, oxidation, biotechnology & microbiology, as well as the untargeted metabolomics, chemical and biochemical reactions, chemometrics, sensory analysis and wine styles. We are continuing a successful international forum to discuss and present the latest developments in Analytical Science.

We encourage the delegates to present their most recent, novel, and unpublished results. A selection of the best contributions can be submitted and will be included, after peer review, in the IVAS Special Issue edited by our partners, the Journal of Agricultural and Food Chemistry (ACS) and Oeno One (IVES).

There is a permanent International Scientific Committee, with Prof. Fulvio Mattivi as president and Dr Elizabeth Waters as elected Chair, with responsibility for nominating and electing invited plenary and keynote speakers and selecting contributed papers for oral presentation from submitted abstracts.

The Scientific Committee is also augmented for the IVAS 2022 symposia with five senior scientists from the major German research institutions.

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