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Programme IVAS2022 Neustadt

Session 0: Conference opening

• Significance of factors making Riesling an iconic grape variety - Ulrich Fischer, Institute for Viticulture and Oenology, DLR Rheinpfalz, Breitenweg 71, 67435 Neustadt (Germany) - This video will be available soon!
• Climate change, regional adaptation necessities and impact on grape and wine composition – an integrated view on a moving target -  Hans Reiner Schultz, 

  Hochschule Geisenheim University, von-Lade-Straße 1, D-65366 Geisenheim (Germany) - This video will be available soon!

Session 1: Chemical analysis of grape, wine, spirits and by-products constituents

• Electrochemical Approaches in Wine Analysis - Maurizio Ugliano, Univ. Verona (Italy)
• UHPLC-HRMS analysis for the evaluation of formation and geradation of polysulfides in wine - Susanne  Dekker, Fondazione Edmund Mach, San Michele (Italy)
• Unraveling the mystery of 3SH: Quantifying glut-3SH-al and its bisulfite adduct in a range of white grape juice and wine samples - Jennifer Muhl, Univ. Auckland (New Zealand)
• Study of the grape glycosidic aroma precursors by crossing SPE-GC/MS, SPME-GC/MS and LC/QTOF methods - Annarita Panighel, CREA Research Centre for Viticulture and Enology, Cinrgliano (Italy)
• A methyl salicylate glycoside mapping of monovarietal Italian white wines - Maurizio Piergiovanni, Univ. Trento (Italy)
• Asymmetrical flow field-flow fractionation with online multidetection is a viable tool to investigate colored red wine colloids  - Matteo Marangon, Univ. Padova (Italy)
• Improved analysis of isomeric polyphenol dimers using the 4th dimension of trapped ion mobility spectrometry - mass spectrometry  - Aécio De Sousa Dias, Univ. Montpellier (France)
• Deciphering the color of rosé wines using polyphenol targeted metabolomics  - Véronique Cheynier, INRAE, Montpellier (France) - This video will be available soon!
• New C-glucosidic ellagitannin-derived spirit compounds: Identification, quantitation and sensory contribution  - Kleopatra Chira, ISVV, Univ. Bordeaux (France) - This video will be available soon!
• Contribution of grape and oak wood barrels to pyrrole content in wines –  Influence of several cooperage parameters  -Marine Gammacurta, ISVV, Univ. Bordeaux (France) - This video will be available soon!
• Using 1H-NMR combined with chemometrics to discriminate the effect of different cuts and toasting of woods used for grape pomace distillate ageing  - Chiara  Portesi, Istituto Nazionale di Ricerca Metrologica Politecnico Torino (Italy) - This video will be available soon!
• The impact of cell wall composition of the extraction of anthocyanins and tannins from grape berries  - Jean-Claude Boulet, INRAE, Univ. Montpellier (France) - This video will be available soon!
• Methoxypyrazine concentrations in grape-bunch rachis are influenced by rootstock, region, light, and scion  - Ross  Sanders, Univ. Adelaide, CSIRO (Australia) - This video will be available soon!

 Session 2: Oxidation, arome, phenol chemistry and wine ageing
 

• Grape arome, smokey wines and  hot wines: Analytical measurements and applied wine production outcomes - Kerry  Wilkinson, Univ. Adelaide (Australia)
• Anthocyanins chemistry during red wine ageing - Joana Oliveira, Univ. Porto (Portugal)
• The 1-hydroxyoctan-3-one, a molecule potentially involved in the fresh mushroom off-flavor in wines - Léa  Delcros, MHCS, Comité Champagne, Epernay (France)
• Impact of dosage sugar-type and ageing on finished sparkling wine composition and development of Maillard reaction-associated compounds  - Hannah  Charnock, Brock Univ. St. Catherines (Canada)
• The wine: a never-ending source of H2S and methanethiol  - Ignacio Ontañón , Univ. of Zaragoza (Spain)
• Highlighting the several chemical situations of Dimethyl sulfide in wine - Stéphanie Marchand, Univ. Bordeaux (France)
• Transition metals and light-dependent reactions: application of a response surface methodology approach  - Daniela  Fracassetti, Univ. Milano (Italy)
• The interaction between wine polyphenolic classes and poly-L-proline is impacted by oxygen  - Alicia Jouin, The Australian Wine Research Institute, Adelaide (Australia)
• Controlling Wine Oxidation: Effects of pH on Key Reaction Rates  - Thi Nguyen, Univ. of California, Davis (USA)
• Tracing glycosidically-bound smoke taint markers from grape to wine - Anita Oberholster, Univ. of California, Davis (USA)
• The inhibition of hydrogen sulfide and methanethiol accumulation in wine by Cu(II): The influence of temperature on the duration of protection  - Andrew Clark, Charles Sturt Univ., Wagga Wagga (Australia)
• Optimization and validation of a fully automated HS-SPME method for determination of VCCs and its application in wines submitted to accelerated ageing  - Maurizio Piergiovanni, Univ. Trento (Italy)
• Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration - Pol Giménez, Univ. Rovira i Virgili, Tarragona (Spain)
• Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pH  - Silvia Carlin,  Edmund Mach Foundation, San Michele (Italy)
• The antioxidant properties of wine lees extracts in model wine  - Alberto De Iseppi, Univ. of Padova (Italy)
• Cork and Wine: interactions and newly formed compounds  - Joana Azevedo, Univ. of Porto (Portugal)

 
 Session 3: Biotechnology and microbiology
 

• Origin of unpleasant smelling sulphur compounds during wine fermentation - Carole Camarasa, Inra, Univ. Montpellier (France)
• Hanseniaspora in wine-making: their genetic modification and potential role in acid modulation  - Niel van Wyk, Geisenheim Univ. (Germany)
• Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine  - Margot Paulin, Univ. Clermont Auvergne, Clermont Ferrand (France)
• Unravelling the microbial community structure and aroma profile of Agiorgitiko wine under different inoculation schemes  - Maria Dimopoulou, Univ. of West Attica, Athens (Greece)
• New insights on thiol precursors catabolism by yeast during wine fermentation: identification of the N-Acetyl-L-Cysteine conjugate  - Gabriel Dournes, INRAE, Montpellier (France)
• The impact of Saccharomyces yeasts on wine varietal aroma, wine aging and wine longevity  - Marie Denat, Univ. Zaragoza (Spain)
• Isolated Antarctic soil yeasts with fermentative capacity with potential use in the wine industry  - Laura Navarro, Univ. Autónoma, Santiago (Chile)

 
 Session 4: Non-targeted analysis and chemometrics
 

• What metabolomics teaches us about wine shelf life - Panagiotis Arapitsas, West Attica University (Greece)
• Non-targeted analysis of C13-norisoprenoid aroma precursors in Riesling  - Yevgeniya Grebneva, The Australian Wine Research Institute, Adelaide | Geisenheim Univ. (Australia |Germany)
• A browser application for comprehensive 3-dimensional LC × LC × IM – MS data analysis to study grape and wine polyphenols  - Jochen Vestner, DLR Rheinpfalz, Neustadt (Germany)
• Use of mathematical modelling and multivariate statistical process control during alcoholic fermentation of red wine  - Kiera Nareece Lambrecht, Stellenbosch Univ. (South Africa)
• Hyperspectral imaging and Raman spectroscopy, nondestructive methods to assess wine grape composition  - Chantal Maury, INRAE, Ecole Supérieure d’Agricultures, Angers (France)
• Application of a low-cost device VIS-NIRs-based for polyphenol monitoring during the vinification process - Margherita Modesti, Tuscia Univ. Viterbo (Italy)
• Untargeted metabolomics analyses to study taste-active compounds released during post-fermentation maceration of wine  - Marie Le Scanff, INRAE, Univ. Bordeaux (France)
• Combined high-resolution chromatography techniques and sensory analysis as a support decision system tool for the oenologist  - Simone Poggesi, Univ. Bolzano (Italy)
• Multivariate data analysis applied on Fourier Transform Infrared spectroscopy for the prediction of tannins levels during red wine fermentation  - Clément Miramont, ISVV, Univ. Bordeaux (France)
• Study of grape-ripening process variability using mid infrared spectroscopy  - Daniel Schorn-García, Univ. Rovira i Virgili, Tarragona (Spain)
• Infrared spectroscopy investigation of fresh grapevine organs for clustering and classification    - Elizma Van Wyngaard, Stellenbosch Univ. (South Africa)
• NADES extraction of anthocyanins from grape pomace - Erika Salas, Universidad Autónoma de Chihuahua (Mexico)

 Session 5: Genetic approaches towards better grape and wine quality 
 

• Grape genetic research in the age of pangenomes - Dario Cantu, Univ. of California, Davis (USA)
• Predictive Breeding: Impact of véraison (onset of ripening) on wine quality - Florian Schwander, JKI Geilweilerhof, Siebeldingen (Germany)
• Predictive Breeding for Wine Quality: From Sensory Traits to Grapevine Genome - Annemarie Siebert, DLR Rheinpfalz, Weincampus Neustadt (Germany)
• New fungus-resistant grapevine varieties display high and drought-independent thiol precursor levels - Aurélie Roland, INRAE, Univ. Montpellier (France)
• Sensory profiles and European Consumer Preference related to Aroma and Phenolic Composition of Wines made from Fungus Resistant Grape Varieties - Marc  Weber, DLR Rheinpfalz, Weincampus Neustadt (Germany)

 
 Session 6: Sensory analysis and wine styles 
 

• Interpreting wine aroma: from aroma volatiles to the aromatic perception - Vicente  Ferreira, Univ. Zaragoza (Spain)
• Perception of Rose Oxide Enantiomers, Linalool and α-Terpineol to Gewürztraminer Wine Aroma - Elizabeth  Tomasino, Oregon State Univ., Corvallis (USA)
• The aroma diversity of Italian white wines: a further piece added to the D-Wines project - Paola Piombino, Univ. Naples Federico II (Italy)
• New Insights into Wine Color Analysis: A Comparison of Analytical Methods and their Correlation with Sensory Perception - Marcel  Hensel, DLR Rheinpfalz, Weincampus Neustadt (Germany)
• Sensory impact of sunburn in white wine and mitigation of climate induced off-flavours by defoliation and application of reflecting particles on grapes - Caterina Szmania, DLR Rheinpfalz, Weincampus Neustadt (Germany)
• Sensory and chemical profiles of Cabernet Sauvignon wines exposed to different irrigation regimes during heatwaves - Annegret  Cantu, Univ. of California, Davis (USA)
• Struck flint aroma in Chardonnay wines: what causes it and how much is too much? - Tracey  Siebert, The Australian Wine Research Institute, Adelaide (Australia)
• Specificities of red wines without sulfites: which role for acetaldehyde and diacetyl? A compositional and sensory approach - Edouard  Pelonnier-Magimel, INRAE, ISVV, Univ. Bordeaux (France)

 Mixed Session
 

• Similarities among wine aromas and landscape scents around the vineyard in five Mediterranean sites - Enric Bartra, INCAVI, Univ. Rovira i Virgili, Tarragona (Spain)
• Carbon Isotope Ratio (Δ13C) and Phenolic Profile used to Discriminate Wines from Mare and Cotnari Regions (Romania) - Valeriu Cotea, Iasi Univ. (Romania)
• New chemiluminescence method related to molecules derived from Botrytis cinerea for characterization of Aszu wines from Tokaj - Sándor  Sipka, Univ. Debrecen (Hungary)
• Vitamins in grape must: let’s lift a corner of the veil - Marie Sarah Evers, Univ. Bourgogne, Dijon (France)
• HPLC and SEC analysis on the flavonoids and the skin cell wall material of Merlot berries reveals new insights into the study of the phenolic maturity, - Gianluca  Allegro, Univ. Bologna (Italy)
• Influence of Potential Alcohol and pH Adjustment on Polyphenols and Sensory Characteristics of Red Wines Produced at Different Harvest Time Points - Sandra  Feifel, DLR Rheinpfalz, Weincampus Neustadt (Germany)
• Identification and characterization of polyphenols in fining precipitate - Gauthier Lagarde, ISVV, Univ. Bordeaux (France)
• Sensory significance of aroma carry-over during bottling from aromatized wine-based beverages into regular wine, - Jörg Gottmann, DLR Rheinpfalz, Weincampus Neustadt (Germany)

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