Provisional program

PDF version of the program

Wednesd ay March 29th, 2017

9.00        WELCOM, COFFEE, REGISTRATIONS, MOUNTING POSTERS
9.30        OFFICIAL OPENING OF THE CONFERENCE

10.15     INAUGURAL CONFERENCE: Jill J. MCCLUSKEY (Washington State University)

11.15   SESSION I – Wine active Compounds and vineyard practices

Chair:

11.15     Keynote : Jean MASSON (INRA Colmar) : BEYOND DISAGREEMENT ON ENVIRONEMENTAL AND VITICULTURE ISSUES: A RESEARCH-ACTION RETHINKING THE WAY OF CHANGE

11.40    Lecture n°1 : Céline SPARROW : IMPACTS DES METAUX LOURDS ISSUS DES TRAITEMENTS PHYTOSANITAIRES DE LA VIGNE SUR LES MOUTS ET LA QUALITE DES VINS

11.55     Lecture n°2 : Marie-Claude PICHERY : SUSTAINABLE VITICULTURE AND ECONOMIC MODEL IN BURGUNDY

12.10     Questions

 12.20     Lunch

Chair:

13.50    Lecture n°3 : Michael ZIEGLER: IMPACT OF CLONAL VARIATION, BERRY SIZE AND DEFOLIATION ON THE FORMATION OF FREE AND BOUND TDN IN RIESLING

14.05     Lecture n°4 : Justine VANDEN HEUVEL : QUANTITATIVE LIGHT RESPONSE CURVES FOR WINE ACTIVE COMPOUNDS IN RIESLING AND CABERNET FRANC

14.20     Lecture n°5 : Katja ŠUKLJE : LATE SEASON SHIRAZ BERRY DEHYDRATION ALTERS COMPOSITION AND SENSORY QUALITIES OF WINE

14.35     Lecture n°6 : Cédric GRANGETEAU : ARE CHEMICAL COMPOSITION AND QUALITY OF WINE INFLUENCED BY REDUCTION OF INPUTS IN VINEYARD AND WINERY?

14.50     Questions

15.00     Pause & First Posters Session

16.00   SESSION II – Health & Wine Active Compounds

Chair:

16.00     Keynote : Veronika SOMOZA (University of Vienna) : CAN A GLASS OF WINE A DAY KEEP THE DOCTOR AWAY ?

16.25    Lecture n°1 : Neil SHAY : EVALUATING THE RELATIVE METABOLIC IMPROVEMENTS OF RED WINE VS. OAK TANNIN INTAKE IN C57BL/6J MICE FED A HIGH-FAT DIET

16.40     Lecture n°2 : Letícia FLORE DA SILVA : GRAPE PHENOLIC COMPOUNDS RELATED TO OXIDATIVE STRESS RESISTANCE THROUGH Caenorhabditis elegans MODEL

16.55     Lecture n°3 : Dominique DELMAS : RED WINE EXTRACT AND GRAPEVINE POLYPHENOLS AS ESSENTIAL ACTORS TO FIGHT INFLAMMATION THROUGH A MODULATION OF IMMUNE SYSTEM IN AN CANCEROUS CONTEXT

17.10     Questions
17.25    Lecture n°4 : Caroline DANI : GRAPE JUICE CHRONIC CONSUMPTION PROMOTES WEIGHT LOSS AND OTHER HEALTH BENEFITS IN ELDERLY PEOPLE

17.40     Lecture n°5 : Giulio Maria PASINETTI : CHARACTERIZATION OF POLYPHENOLIC COMPOUNDS IN THE ATTENUATION IN FRONTOTEMPORAL DEMENTIA AND OTHER TAUOPATHIES

17.55     Lecture n°6
18.10     Questions

18.20     Closure of the day

19.00     Welcome party

Thursday March 30th, 2017

9.00 SESSION III – Wine active compounds and sensoriality

Chair:

9.00        Keynote : Dominique VALENTIN (Centre des Sciences du Goût et de l’Alimentation, Dijon) : EXPECTATION OR SENSORIAL REALITY? AN EMPIRICAL INVESTIGATION OF THE BIODYNAMIC CALENDAR FOR WINE DRINKERS

9.25       Lecture n°1 : Ronan SYMONEAUX: PERCEPTION DES VINS SANS SULFITES PAR LES CONSOMMATEURS

9.40        Lecture n°2 : Astrid BUICA : SOUTH AFRICAN CHENIN BLANC STYLES DESCRIPTION AS PERCEIVED BY LOCAL EXPERTS

9.55        Lecture n°3 :Olivier GEFFROY :ASSESSING CONSUMER RESPONSE TO THE PEPPER AROMA COMPOUND ROTUNDONE IN DURAS RED WINE

10.10     Lecture n°4 : Kilien STENGEL: LE VIN EST BON : AFFIRMATION CONVENUE OU DEDUITE ?

10.25     Questions

10.40     Pause et second posters session

11.35    Lecture n°5 : Gérard LIGER-BELAIR :EVAPORATION OF DROPLETS IN A CHAMPAGNE WINE AEROSOL: HOW THE FIZZ ENHANCE THE PERCEPTION OF VOLATILE COMPOUNDS

11.50     Lecture n°6 : Carolina MUÑOZ-GONZÁLEZ :APPLICATION OF AN IN VIVO PTR-ToF-MS APPROACH TO DETERMINE DIFFERENCES IN WINE AROMA RELEASE AMONG WINES SPIKED WITH DIFFERENT TYPES OF OENOLOGICAL TANNINS

12.05     Lecture n°7 : Marine GAMMACURTA :IDENTIFICATION AND QUANTITATION OF NEW AROMATIC COMPOUNDS ASSOCIATED TO HAZELNUT-LIKE NOTES OF GREAT CHARDONNAY WINES

12.20     Lecture n°8 :Pascal WEGMANN-HERR :USE OF GLUTATHIONE DURING WHITE WINE PRODUCTION – IMPACT ON S-OFF-FLAVORS AND SENSORY PERCEPTION

12.35     Questions

12.50     Lunch

14.00       Continuation of SESSION III – Wine active compounds and sensoriality

Chair:

14.00    Lecture n°9 : Nicolas Le MENN :CHEMICAL AND ORGANOLEPTIC DESCRIPTION OF AGED CHAMPAGNE RESERVE WINES

14.15     Lecture n°10 :Laura LAGUNA :WINE COMPOUNDS’ ROLE ON MOUTHFEEL PERCEPTION

14.30     Lecture n°11 :María Ángeles POZO-BAYÓN :EFFECT OF ETHANOL ON THE ORAL AROMATIC PERSISTENCE OF TYPICAL WINE FRUITY ESTERS CONSIDERING INDIVIDUAL PHYSIOLOGYCAL DIFFERENCES

14.45     Lecture n°12 :María-Pilar SÁENZ-NAVAJAS :ANTHOCYANIN-DERIVED PIGMENTS DRIVING DRYNESS AND PERSISTENCY IN RED WINES

15.00     Questions

15.15     Pause et third posters session

16.15     Starting of the visit

20.30     Gala diner

Friday March 31th 2017

9.00   SESSION IV – Wine active compounds and oenologic process

Chair:

9.00        Keynote : Nicholas BOKULICH (Northern Arizona University) : MICROBIAL TERROIR : ANOTHER FACET OF WINE QUALITY ?

9.25       Lecture n°1 :Marion BRENIAUX :OENOCOCCUS OENI STRAINS OF TWO DIFFERENT GENETIC GROUPS ARE PHENOTYPICALLY ADAPTED TO FERMENT WHITE OR RED WINES OF BURGUNDY

9.40        Lecture n°2 : Rémy JUNQUA :DEVELOPPEMENT DE PROCEDES INNOVANTS POUR LA STABILISATION MICROBIOLOGIQUE DES VINS

9.55        Lecture n°3 :Emma CANTOS-VILLAR :GRAPEVINE SHOOT AS AN ALTERNATIVE TO SO2 IN RED WINES

10.10     Lecture n°4 :Youzhong LIU :EXPLOITING WINE PEPTIDE DIVERSITY*

10.25     Questions

10.40     Pause et fourth posters session

11.35     Lecture n°5 :Franziska BÜHRLE: IDENTIFICATION OF NOVEL OXIDATION PRODUCTS RELATED TO GLUTATHIONE

11.50     Lecture n°6 :Chloé ROULLIER-GALL :SULFUR METABOLOME OF BOTTLED WHITE WINES HOLDS A MEMORY OF SO2 ADDED TO THE MUST

12.05     Lecture n°7 :Monica PICCHI :RELATION BETWEEN QUALITY, TYPICALITY, ATTRIBUTES AND CHEMICAL COMPOSITION OF CONVENTIONAL AND BIODYNAMIC PROTECT DESIGNATION OF ORIGIN (PDO) WINES

12.20     Lecture n°8 :Fabrício Silva BARBOSA :SUSTAINABILITY PRACTICES IN WINE INDUSTRY OF RIO GRANDE DO SUL, BRAZIL

12.35     Questions

12.50     Lunch

14.00 Continuation of SESSION IV – Wine active compounds and oenologic process

Chair:

14.00   Lecture n°9 :Julien DUCRUET :OXYGEN MANAGMENT DURING AND AFTER WINE BOTTLING WITH REGARD TO REDUCING SO2 ADDITION

14.15     Lecture n°10 :Raffaele GUZZON :THE OZONE, A SUSTAINABLE TOOL IN THE PREVENTION OF MICROBIAL SPOILAGE IN TRADITIONAL WINERIES

14.30     Lecture n°11 :Donato COLANGELO :CHITOSAN AS BENTONITE REPLACEMENT FOR WHITE WINE FINING

14.45     Lecture n°12 :Ana ESCUDERO :OXYGEN, AN ACTIVE COMPOUND OF WINE. STUDY OF THE KINETICS OF OXYGEN CONSUMPTION BY RED WINES

15.00     Questions

15.15 Awards for the best posters

15.30 Official Closure

PDF version of the program

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