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Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning and qNMR metabolomics as a tool for wine authenticity
David Jeffery | Università di Adelaide; Inès Le Mao | Università di Bordeaux
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Different cleaning and sanitation procedures of bottling machines: verification of effectiveness, water footprint and energy cost
Vincenzo Gerbi | DISAFA – Università di Torino
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Know thy enemy: oxygen or storage temperature?
Wessel du Toit | South African Grape and Wine Research Institute, Stellenbosch University, South Africa
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Focus on dried fruit aroma and key odorants of French Syrah of the northern Rhone valley
Alexandre Pons | ISVV; Olivier Geffroy | École d’Ingénieurs de PURPAN
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The taste of color and a model to match wine characteristics with consumer preferences
Maria Alessandra Paissoni | Università di Torino; Peter Klosse | The Academy for Scientific Taste Evaluation
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Grafted vines: X-Ray Tomography for assessing the quality and use of microorganism against the wood pathogens
Anne-Sophie Spilmont | IFV; Giuseppe Carella | Università di Firenze
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New varieties for obtaining low alcoholic wines and characterization of one of the largest collection of grapevine rootstocks
Rocio Gil Muñoz | Istituto Murciano di R&S Agroalimentare; Gabriella De Lorenzis | Università di Milano
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Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions
Silvia Motta | CREA; Adeline Vignault | Università di Bordeaux-ISVV; Ignacio Ontañón | Università di Saragozza
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Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines.
Jose Luis Aleixandre-Tudo | Università di Stellenbosch, Sud Africa; Arianna Ricci | Università di Bologna; Paola Piombino | Università Federico II di Napoli
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Influence of pre-fermentative phases on varietal thiol precursors and pre-fermentative saturation of grape must with CO2 in white wines
Daniela Fracassetti | Università degli Studi di Milano; Sonia Guri-Bairget | IRIAF Castiglia, La Mancia
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Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must
Andrea Natolino | Università di Udine; Robert Dambergs | Charles Sturt University; Laura Rustioni | Università del Salento
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Artificial intelligence (AI) helps face the adversities of climate change and gives an early and accurate forecast of vineyard yields
Sigfredo Fuentes | Università di Melbourne; José Cuevas-Valenzuela | CRI Viña Concha y Toro, Cile
