First: Ignacio García Estévez. Departamento de Quimica y Bioquimica, Faculdade de Ciencias, University of Porto, Portugal. First evidences of interaction between pyranoanthocyanins and salivary proline rich proteins. Other authors: L. Cruz, J. Oliveira, N. Mateus, V. de Freitas, S. Soares

Second: Christian Philipp. Hohere Bundeslehranstalt und Bundesamt fuer Wein und Obstbau, Klosterneuburg, Austria. Sensory and analytical detection of pear-like odors in Austrian Pinot Blanc wines. Other authors: P. Eder, W. Brandes, B. Zöch, F. Regner,
E. Patzl-Fischerleitner, R. Eder

Third (only for IVAS2017 edition):

  • Berta Baca-Bocanegra, Food Color and Quality Laboratory. University of Sevilla,Facultad de Farmacia. Sevilla, Spain. Feasibility study on the use of a portable micro near infrared spectroscopy device for the “in vineyard” screening of extractable polyphenols in red grape skins. Other authors: J. Nogales-Bueno; F.J. Heredia, J.M. Hernández-Hierro
  • Yan Wen, Laboratory for Aroma Analysis and Enology and Department of Analytical Chemistry. University of Zaragoza, Faculty Sciences, Zaragoza, Spain. Determination of ultratrace levels of alkymethoxypyrazines in wine by stir bar sorptive extraction combined with multidimensional gas chromatography - mass spectrometry. Other authors: R. Lopez, I. Ontañon, V. Ferreira