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Monday 17th July

17.00-19.00 SPECIAL SESSION On Advanced Analytical Methodologies. (Satellite event organized by the conveners).
Chairs: Ignacio García-Estévez and José Miguel Hernández Hierro
20.00-22.00 Get-Together RECEPTION

Tuesday 18th July

9.30-10.15 OPENING LECTURE (Veronique Cheynier)
Dr. LUIGI MONDELLO. Two-Dimensional Comprehensive Liquid Chromatography Techniques for the Analysis of Bioactive Molecules and Contaminants in Wine.
University of Messina (Italy).
Session 1: Analysis and composition of grapes, wines, spirits and by-products (Part 1)
Chairs: Fulvio Mattivi and Bruno Fedrizzi
10.15-10.55 Oral presentations
  • Grape Stalks: an Added Value Polyphenolic Source? Natércia Teixeira. University of Porto (Portugal)
  • Grapevine Shoot as an Alternative to SO2 in Red Wines. María José Ruiz-Moreno. IFAPA (Spain)
10.55-11.25 COFFEE BREAK
Chairs: Fulvio Mattivi and Bruno Fedrizzi
11.25-12.45 Oral presentations
  • New Flavanol Glycosides in Grapes and Wines. Marie Zerbib. INRA-SPO (France)
  • Effect of Wood Ageing on 87Sr/86Sr Ratio and Wine Mineral Composition. Sofia Catarino. University of Lisboa (Portugal)
  • Influence of Oak Barrel Aging on Red Wine Condensed Tannin and Anthocyanin Chemistry. Aude Annie Watrelot. University of California Davis. USA
  • Isolation and Identification of New Ellagitannins Formed Upon Oak Wood Toasting. Kleopatra Chira. University of Bordeaux (France)
12.45-14.15 LUNCH
14.15-15.15 POSTER SESSION (Topic 1, Topic 2 and Topic 3)
Session 1: Analysis and composition of grapes, wines, spirits and by-products (Continuation)
Chairs: Elizabeth Waters and Christian Rolando
15.15-15.45 Keynote Lecture
Many Compounds Linked to “Quality” in Wine Originate from Stresses Experienced by Grape Berries. Stellenbosch University (South Africa)
15.45-17.05 Oral presentations
  • Investigation of Volatile and Non-Volatile Compounds of Wines Obtained From Interspecific Hybrids Cultivated in Italy and Germany. Silvia Ruocco. Fondazione Edmund Mach (Italy)
  • S-Cysteinylglycine and g-Glutamylcysteine Conjugates to 3-Mercaptohexan-1-Ol and 4-Mercapto-4-Methylpentan-2-One: Two New Varietal Thiols Precursors. Hugo Bonnaffoux. INRA-SPO (France)
  • Impact of Noble Rot on Phenolic Content of Chenin Blanc Grapes. Chantal Maury. University of Bretagne-Loire (France)
  • Vine By-Products Against Downy Mildew. Julien Gabaston. University of Bordeaux (France)
17.05-17.35 COFFEE BREAK
Session 2: Reactions and microbiology Chairs: Celestino Santos-Buelga and Chantal Maury
17.35-18.05 Keynote Lecture
Dr. RAMÓN GONZÁLEZ. Microbiological Strategies for Alcohol Level Reduction in Wine.
Institute of Grapevine and Wine Sciences (Spain)
18.05-19.05 Oral presentations
  • Influence on Complex Carbohydrates of Malvar White Wines Elaborated with Torulaspora delbrueckii and Saccharomyces cerevisiae Native Yeasts. Margarita García. IMIDRA (Spain)
  • Laccase Related Oxidation Products of White Wine Polyphenols. Fabian Weber. University of Bonn (Germany)
  • Study of the Biosynthesis of DMS Via a Combination of Genetic, Synthetic and Analytical Approaches. Bruno Fedrizzi. University of Auckland (New Zealand).
19.30 SOCIAL EVENT. City Hall welcome and Guided tour.

Wednesday 19th July

Session 2: Reactions and microbiology (Continuation).
Chairs: Jorge Ricardo da Silva and Dietrich von Baer
9.00-9.30 Keynote Lecture
Dr. ANDREW CLARK. Analytical Strategies for the Measurement of Different Chemical Forms of Cu and Fe in Wine: Relevance to Wine Oxidation and Copper(I) Sulfide Stability.
Charles Sturt University (Australia)
9.30-10.50 Oral presentations
  • The Story that Kinetics of O2 and SO2 Consumption Tell Us About Wine Oxidation Mechanisms. Vicente Ferreira. University of Zaragoza (Spain)
  • Voltammetric Approaches for Untargeted Characterization of Oxidation Patterns in White Wines. Maurizio Ugliano. University of Verona (Italy)
  • Random Polymerisation of Wine Polyphenols Demonstrated by High Resolution Mass Spectrometry. Anna Vallverdu-Queralt. INRA-SPO (France)
  • Controlling Unripe Characters Using Magnetic Molecularly Imprinted Polymers to Eliminate Excessive Methoxypyrazines From Wines. Chen Liang. The University of Adelaide (Australia)
10.50-11.20 COFFEE BREAK
Session 1: Analysis and composition of grapes, wines, spirits and by-products (Part 2).
Chairs: Andrew Clark and Silvia M. Rocha
11.20-11.50 Keynote Lecture
Dr. CHLOE ROULLIER GALL. Chemical diversity of wine revealed by mass spectrometry - based metabolomics analysis.
Helmholtz Zentrum München (Germany)
11.50-12.50 Oral presentations
  • Mass Spectrometry Analysis (MALDI-TOF and Orbitrap ESI-MS) of Anthocyanins (monomeric and oligomeric) from Red Wine Grape Pomace. Erika Salas. Universidad Autónoma de Chihuahua (Mexico)
  • From Fruit to Wine: How Does Grape Composition Influence Wine Composition? Celia Barril. Charles Sturt University (Australia)
  • Understanding the Wine Aging Potential. A Multivariate Approach. Jose Luis Aleixandre Tudo. Stellenbosch University (South Africa)
12.50-14.20 LUNCH and Scientific Committee Meeting
14.20-15.20 POSTER SESSION Topic 1 (even) and Topic 4
Session 3: Omic and chemometric approaches
Chairs: Ramón González and Victor de Freitas
15.20-15.50 Keynote Lecture
Dr. SILAS VILLAS-BOAS. Grape Lipidomics and its Consequence to Wine Making.
The University of Auckland (New Zealand)
15.50-16.50 Oral presentations
  • Gas Chromatography Atmospheric Pressure Ionization Mass Spectrometry (APGC-MS) Based Metabolomics Study of Grape Volatiles. Vladimir Shulaev. University of North Texas (USA)
  • Metabolomics Characterization of One Specific Inactivated Dry Yeast Soluble Fraction in Model Wine. Florian Bahut. University of Bourgogne Franche-Comté (France)
  • A GC-MS and PTR-MS Untargeted Metabolomics Approach for The Identification of Fungal Marker Compounds in Grape Juice and Wine. Claudia Schueuermann. Charles Sturt University (Australia)
16.50-17.20 COFFEE BREAK
Session 3: Omic and chemometric approaches (continuation)
Chairs: Silas Villas-Boas and Chloe Rouiller
17.20-18.40 Oral presentations
  • Chenin Blanc Wine Style Investigation Using Untargeted Chromatographic Approaches and Chemometrics. Astrid Buica. Stellenbosch University (South Africa).
  • Development of Predictive Models for Grape Quality and Wine Style Using Objective Chemical Measures in Cabernet Sauvignon, Shiraz and Chardonnay. Paul Smith. The Australian Wine Research Institute (Australia).
  • Rosé Wine Fining Using Polyvinylpolypyrrolidone: Color Changes and Selective Affinity Towards Polyphenols Detected by Targeted UPLC-QqQ-MS polyphenomics. Cédric Saucier. University of Montpellier (France).
  • A Metabolomics Approach to The Exploration of Relationships Between New Zealand Pinot noir Grape Composition and Sensory Properties of the Resulting Wines. Emma Sherman. The University of Auckland (New Zealand).
18.45 SOCIAL EVENT: Wine tasting
21.30 GALA DINNER and poster awards ceremony

Thursday 20 July

Session 4: Sensory properties and analysis
Chairs: Doris Rauhut and Vicente Ferreira
9.30-10.00 Keynote Lecture
Dr. STEPHANIE MARCHAND. Red Wine Aging Aromas.
University of Bordeaux (France)
10.00-11.00 Oral presentations
  • Research on Taste Active Compounds Responsible for Sweet Taste in Dry Wines. Blandine Cretin. University of Bordeaux (France)
  • A Novel HS-SPME-GC-PFPD Method Followed by Non-Ms SIDA Quantification to Detect the Formation of Sulfide Off-Flavours Formed by The Use of Glutathione in Winemaking and Its Impact on the Sensory Profile. Sebastian Ullrich. DLR Rheinpfalz (Germany)
  • Impact of Maceration Time (Skin Contact) on the Analytical and Sensory Characteristics of White, Rosé and Red Base Wines Produced in the Champagne’s Area. Richard Marchal. University of Reims Champagne-Ardenne (France)
11.00-11.30 COFFEE BREAK
Session 4: Sensory properties and analysis (Continuation)
Chairs: Veronique Cheynier and M. Teresa Escribano-Bailón
11.30-12.50 Oral presentations
  • A Comparative Study of Partial Dealcoholisation Versus Early Harvest. Effects on Wines’ Volatile and Sensory Profiles. Rocco Longo. Charles Sturt University (Australia)
  • Managing Red Wine Alcohol Content Using Pre-Fermentative Juice Substitution or Sequential Grape Harvesting: Impact on Wine Composition and Quality. Olaf Schelezki. University of Adelaide. (Australia)
  • Molecular Understanding of Astringency: The Role of Wine Polysaccharides on Salivary Protein-Tannin Interaction. Elsa Ferreira Azevedo Brandão. University of Porto (Portugal)
  • Monitoring Gaseous CO2 In the Headspace of Champagne Glasses Through Combined Diode Laser Spectrometry and Micro Gas Chromatography Analysis. Anne-Laure Moriaux. University of Reims Champagne-Ardenne (France)
Dr. GONZAGA SANTESTEBAN GARCÍA. Precision viticulture and the application of new technologies to vineyard management.
Public University of Navarra (Spain)
13.35-14.00 CONFERENCE CLOSING CEREMONY, announcement of the 2019 venue.
14.00 Light BUFFET (confirmation required)
16.00 WINE CELLAR VISIT (Registration required)