In Vino Analytica Scientia - lamp3.tugraz.atlamp3.tugraz.at/~invino11/images/FinalProgram.pdf · In...
Transcript of In Vino Analytica Scientia - lamp3.tugraz.atlamp3.tugraz.at/~invino11/images/FinalProgram.pdf · In...
In Vino Analytica Scientia
July 21 - 23, 2011
Graz, Austria
Scientific Program
Convention Center
Graz University of Technology Petersgasse 16 Lecture Hall P1
8010 Graz, Austria
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Scientific Program - Oral Presentations Wednesday, July 20, 2011 9:00-17:00 Optional Excursion to the Southern Styrian wine region 17:30-19:30 Registration Welcome Reception Thursday, July 21, 2011 8:00-9:00 Registration 9:00-9:45 Conference Opening
Opening Plenary Lecture Chairs: L.S. Sarkadi, Hungary and P. Worsfold, UK
9:45-10:20 Mid-IR spectroscopy: A versatile analytical technique for wine
production and wine characterization B. Lendl Vienna University of Technology, Chemical Technologies and Analytics, Vienna, Austria
10:20-11:00 Coffee Break Poster Exhibition Session 1 (Part I): Chemical Analysis and Composition of Grapes, Wines and Spirits
Chairs: L.S. Sarkadi, Hungary and P. Worsfold, UK 11:00-11:35 Keynote lecture
Some applications of mass spectrometry in grape and wine chemistry R. Flamini
Agricultural Research Council, Viticulture Research Center, Conegliano, Italy
11:35-11:55 Tannin and cell wall composition in wine grapes: influence on tannin
extraction R. Hanlin1, K.L.Wilkinson2, M.O. Downey1 1 Department of Primary Industries, Mildura, Australia
2 The University of Adelaide, School of Agriculture, Food and Wine, Adelaide, Australia
11:55-12:15 Biogenic amines in wines: optimisation and validation of an HPLC-UV
method and survey of biogenic amines in the Rhone Valley wines over 15 years. B. Bach1, S. Le Quere1, M. Grinbaum2, M. Guillemin1, A. Hennion-Imbault1, S. Colas1, L. Massini1, L. Barnavon1 1 Inter Rhône, Service technique, Orange, France
2 Institut Français de la Vigne et du Vin, Pôle Rhône-Méditerranée, Orange, France
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12:15-12:35 Recent advances on the study of protein instability in white wines M. Marangon, E.J. Waters The Australian Wine Research Institute, Glen Osmond (SA), Australia
12:35-12:55 Broad analytical diagnostic study of ochratoxin A incidence in wines
produced in Chile M. Vega1, D. von Baer2, C. Mardones2, C. Tessini2, E. Herlitz1, R. Saelzer1, G. Rios1, M.A. Ruiz2 1 Universidad de Concepción, Departamento de Bromatología, Concepción, Chile
2 Universidad de Concepción, Departamento de Análisis Instrumental, Concepción,
Chile
12:55-14:30 Lunch Break Poster Exhibition
Session 1 (Part II) Chemical Analysis and Composition of Grapes, Wines and Spirits Chairs: I. Delgadillo, Portugal and J. Ricardo da Silva, Portugal 14:30-14:50 Analysis of grape composition through MS-based metabolomics:
solvent extraction protocol optimisation F. Mattivi, G. Theodoridis, H. Gika, P. Franceschi, L. Caputi, P. Arapitsas, M. Scholz, D. Masuero, R. Wehrens, U. Vrhovsek Fondazione Edmund Mach, Research and Innovation Centre, Food Quality and Nutrition, San Michele all'Adige, Italy
14:50-15:10 Analysis of grape skin cell wall proteome during ripening
G. Pasquier1, L. Geny1, D. Lapaillerie2, S. Claverol2, M. Bonneu2, B. Doneche1 1 Univ. Bordeaux - ISVV, EA 4577, Unité de Recherche Oenologie, Villenave d'Ornon,
France 2 Univ. Bordeaux Pole Protéomique, Plateforme Génomique Fonctionnelle, Bordeaux,
France 15:10-15:30 UPLC-ESI-MS study of the oxidation markers released from tannin
depolymerisation: toward a better control of the tannin evolution over wine production
L. Mouls, S. Carrillo, A.B. Bautista Ortin A B, H. Fulcrand UMR1083 SPO -INRA-SupAgro Montpellier -Université Montpellier I, Montpellier, France
15:30-15:50 Quantitative FT-MIR comparison of different measurement techniques
for wine analysis C.D. Patz1, M. Friedel2 1
Research Center Geisenheim, Wine Analysis and Beverage Technology, Geisenheim, Germany 2
Research Center Geisenheim, Viticulture, Geisenheim, Germany 15:50-16:30 Coffee Break
Poster Session 1 (Posters of the sessions SA, CBR, SBC and A)
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Session 2: Sensors, Biosensors and Chemometrics Chairs: C. Maury, France and D. von Baer, Chile
16:30-17:05 Keynote lecture
Hybrid electronic tongues applied to the analysis of wines C. Jimenez-Jorquera Instituto de Microelectrónica de Barcelona (IMB-CNM), CSIC, Micro& Nanosystems, Bellaterra, Spain
17:05-17:25 Monitoring and assessing the oxygen uptake and consumption in Pinot
noir treated with different microoxygenation regimes D. Durner1, S. Ganss2, F. Weber3, P. Winterhalter3, U. Fischer1 1 Kompetenzzentrum für Weinforschung, DLR Rheinpfalz, Abteilung Weinbau &
Oenologie, Neustadt an der Weinstrasse, Germany 2 Institut für Lebensmittelchemie und Arzneimittelprüfung, Mainz, Germany
3 Technische Universität Braunschweig, Institut für Lebensmittelchemie,
Braunschweig, Germany
17:25-17:45 Spatially resolved measurement of oxygen transfer through natural and
synthetic bottle closures B. Ungerböck, J. Senn, E. Leitner, T. Mayr Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Austria
17:45-18:05 Near Infrared Spectroscopy – a rapid and easy analytical tool for cluster and multivariate analysis C.W. Huck Leopold-Franzens University, Institute of Analytical Chemistry and Radiochemistry, Innsbruck, Austria
18:05-18:25 Hybrid electronic tongue for the characterization and quantification of
grape variety in red wines M. Gutiérrez-Capitán1, C. Domingo2, J. Vila-Planas1, A. Ipatov1, F. Capdevila2, S. Demming3, S. Büttgenbach3, A Llobera1, C. Jiménez-Jorquera1 1 Instituto de Microelectrónica de Barcelona (IMB-CNM), CSIC, Bellaterra (Barcelona),
Spain 2 Estació de Viticultura i Enologia, INCAVI, Vilafranca del Penedès, Spain
3 Institut für Mikrotechnik, Technische Universität Braunschweig, Braunschweig,
Germany
Friday, July 22, 2011
Session 3 (Part I): Authenticity Chairs: D. Rauhut, Germany and E. Leitner, Austria 9:00-9:35 Keynote Lecture Metabolomic fingerprinting/profiling in wine classification
J. Hajslova, T. Cajka, L. Vaclavik, K. Riddellova Institute of Chemical Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic
9:35-10:05 Activities of the European Office for wine, alcohol and spirit
drinks E. Anklam, C. Guillou, P. Castello European Commission, Joint Research Centre, Institute for Health and Consumer Protection, Ispra, Italy
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10:05-10:25 The use of NMR spectroscopy in wine quality control A. Steck, B. Schuetz, H. Schaefer, F. Fang, M. Spraul Bruker BioSpin GmbH, NMR Application, Rheinstetten, Germany
10:25-11:15 Coffee Break
Poster Session 2 (Posters from the session CA with EVEN poster numbers)
Session 3 (Part II): Authenticity Chairs: I. Delgadillo, Portugal and D. von Baer, Chile 11:15-11:35 δ 18O/16O ratio changes due to innovative wine dealcoholization
approaches R. Ferrarini2, E. Nicolis2, E. Bocca3, F. Finato4, E. Casarotti2, P. Barbieri5, B. Fedrizzi1 1 Fondazione Edmund Mach, IASMA Research and Innovation Centre, San Michele
all'Adige, Italy 2 Università degli Studi di Verona, Dipartimento di Biotecnologie, Verona, Italy
3 Enologica Vason, Verona, Italy
4 Unione Italiana Vini Soc. Coop., Verona, Italy
5 JU.CLA.S., Verona, Italy
11:35-11:55 NMR based metabolic profiling of Greek grape marc distillates
C. Fotakis1, D. Christodouleas2, K. Kokkotou1, M. Zervou1, P. Zoumpoulakis1, M. Liouni2, A. Calokerinos2 1 National Hellenic Research Foundation, Institute of Organic and Pharmaceutical
Chemistry, Athens, Greece 2 National and Kapodistrian University of Athens, Chemistry Department, Athens,
Greece
11:55-12:15 UV-Vis and Infrared characterization of Sherry vinegars
M. Ferreiro2, J. Ayuso2, J.A. Alvarez2, M. Palma1, C.G. Barroso1 1 University of Cádiz, Analytical Chemistry, Puerto Real, Spain
2 University of Cádiz, Physical Chemistry, Puerto Real, Spain
12:15-14:45 Lunch Break Poster Session 3 (Posters from the session CA with ODD poster numbers)
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Session 4 (Part I): Sensory Analysis Chairs: B. Siegmund, Austria and J. Ricardo da Silva, Portugal
14:45-15:20 Keynote lecture The role of sensory analysis to identify factors contributing to wine
performance M. Bertuccioli Università di Firenze, Biotecnologie Agrarie, Firenze, Italy
15:20-15:40 How wine blending affects the sensory perception of red wine
H. Hopfer, H. Heymann University of California, Dept. of Viticulture and Enology, Davis, USA
15:40-16:00 Effect of the addition of oligomeric procyanidins from grape seeds on
the astringency of red wines S. Soares, N. Mateus, V. de Freitas Faculdade de Ciências, Universidade do Porto, Centro de Investigação em Química, Departamento de Química, Porto, Portugal
16:00-16:20 Influence of wine extrinsic quality dimension on consumers perception
in Bosnia and Herzegovina A. Nikolic1, N. Spaho2, T. Samardzic1 1 University of Sarajevo, Faculty of Agriculture and Food Sciences, Institute of
Agroeconomy, Sarajevo, Bosnia and Herzegovina 2
University of Sarajevo, Faculty of Agriculture and Food Sciences, Food Technology, Sarajevo, Bosnia and Herzegovina
16:20-17:00 Coffee Break Session 4 (Part II): Sensory Analysis
Chairs: V. Cheynier, France and D. Rutledge, France 17:00-17:20 Characterisation of Chenin grapes by texture and sensory method
C. Maury, S. Doumouya, M. Meunier, C. Renaud, C. Patron, R. Siret LUNAM Université, Groupe ESA, GRAPPE, UMT Vinitera, Angers, France
17:20-17:40 Bitter perception in white wine M. Sokolowsky, U. Fischer State Education and Research Center ( DLR Rheinpfalz), Oenology, Neustadt an der Weinstraße, Germany
17:40-18:00 Polyphenols, colour and sensory characteristics of Grenache rosé
wines submitted to glutathione enrichment and different oxygen exposures pre- and post- bottling. J. Wirth1, S. Caillé1, E. Meudec1, J.M. Souquet1, F. Veran1, H. Fulcrand1, J.B. Dieval2, S. Vidal2, V. Cheynier1 1 INRA, UMR 1083 SPO, Montpellier, France
2 Nomacorc S.A., Thimister Clermont, Belgium
19:30 Conference Dinner at the Graz Schlossberg Restaurant www.schlossberggraz.at
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Saturday, July 23, 2011 Session 5 (Part I): Chemical and Biochemical Reactions
Chairs: V. Cheynier, France and E. Leitner, Austria 9:00-9:35 Keynote lecture
Methoxypyrazines: after three decades, what's left to explore? G.L. Sacks1, J.E. Vanden Heuvel2, B.S. Pan1, J.J. Scheiner2, I. Ryona1, S.A. Harris1 1 Cornell University, Food Science, Geneva, NY, USA
2 Cornell University, Horticulture, Ithaca, NY, USA
9:35-9:55 Impact of microbial compounds on health and aroma of grape berries
G. Berg1, E. Leitner2, M. Verginer1, F. Schmid1 1 Graz University of Technology, Environmental Biotechnology, Graz, Austria
2 Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry,
Graz, Austria
9:55-10:15 Protein stability in white wine: combined effect of the pH and the temperature on aggregation M. Dufrechou1, A. Vernhet2, F.-X. Sauvage1, C. Poncet-Legrand1 1 Inra, Spo, Montpellier, France
2 Supagro, Spo, Montpellier, France
10:15-10:35 The chemistry of ascorbic acid and sulfur dioxide as an antioxidant
system in a model white wine C. Barril1, A.C. Clark1, G.R. Scollary2 1 Charles Sturt University, National Wine and Grape Industry Centre, Wagga Wagga,
Australia 2 The University of Melbourne, School of Chemistry, Melbourne, Australia
10:35-11:15 Coffee Break kindly sponsored by Poster Exhibition
Session 5 (Part II): Chemical and Biochemical Reactions
Chairs: D Rauhut, Germany and D. Rutlegde, France 11:15-11:35 Chemical behaviour of methylpyranomalvidin-3-O-glucoside in
aqueous solution studied by NMR and UV-Visible spectroscopy J. Oliveira1, V. Petrov2, J. Parola2, F. Pina2, N. Mateus1, V. de Freitas1 1 Faculdade de Ciências, Universidade do Porto, Centro de Investigação em Química, Departamento de Química, Porto, Portugal
2 Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, REQUIMTE, Departamento de Química, Lisboa, Portugal
11:35-11:55 Oxidation and scalping phenomena and their potential effects on wine
post-bottling evolution M. A. Silva1, A. Pons2, P. Darriet1, P.L. Teissedre1 1 Univ. Bordeaux - ISVV, EA 4577, Unité de Recherche Oenologie, Villenave d'Ornon,
France 2 Seguin Moreau, Cognac, France
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11:55-12:15 Biosynthesis and analysis of sesquiterpenes in grape berry mesocarp and exocarp B. May, M. Wüst University of Bonn, Institute of Nutrition and Food Sciences, Bonn, Germany
12:15-13:15 Closing Ceremony
Award for the Best Poster Announcement of the In Vino Analytica Scientia 2013
The participation of the female keynote lecturers was financially supported by “NAWI Graz Advanced School of Science“ (GASS).
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Poster Program The posters will be exhibited throughout the whole conference. During the announced poster sessions, the organisers kindly ask the presenting authors to be present at their posters to be able to discuss the results with other conference attendees. In the tables given on the following pages, poster numbers and names of the presenting authors as well the title of the poster contributions can be found. Poster session 1: Thursday, July 21, 2011, 15:50-16:30
Presentation of the posters from the sessions - Sensory Analysis (SA) - Authenticity (A) - Chemical and Biochemical Reactions (CBR) - Sensors, Biosensors and Chemometrics (SBC)
Poster session 2: Friday, July 22, 2011, 10:25-11:15 Presentation of the posters from the session
- Chemical Analysis and Composition of Grapes, Wines and Spirits (CA) Posters with EVEN poster numbers
Poster session 3: Friday, July 22, 2011, 12:15-14:45 Presentation of the posters from the session - Chemical Analysis and Composition of Grapes, Wines and Spirits
(CA) Posters with ODD poster numbers
Chemical Analysis and Composition of Grapes, Wines and Spirits (CA)
CA1
Cantos-Villar E.
Effect of sulphur and yeast on resveratrol during alcoholic fermentation
CA2
Catarino S.
Determination of rare earth elements in soil-wine system by ICP-MS: a comparative study of the analytical methods used in two laboratories
CA3 Gómez-Plaza E. Optimization of the analysis of stilbenes in grapes and wines
CA4
Sun B.
Hydroxyethyl-anthocyanin-ethyl-flavanol detected in model wine solution and in red wine by HPLC and ESI-MSn analysis
CA5 Garcia-Parrilla C. Antioxidant activity of melatonin and indolic compounds
CA6
Cantos E.
Effect of different winemaking techniques on antioxidant activity and phenolic compounds in red wine
CA7
Rolle L.
Relationship between CIELab parameters of white dried grapes and their chemical-physical characteristics
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CA8
Giordano M.
Monitoring the changes in aroma compounds during shelf-life of two types of red sweet sparkling wines using central composite design and response surface methodology
CA9
Rolle L.
Rapid methods for the evaluation of phenol content and extractability in grape seeds: FT-NIR spectrum and instrumental mechanical properties
CA10
Cadahía E.
Off-flavours and tannins with a view to the selection and processing of oak wood for alternative production
CA11
Esteruelas M.
Influence of yeast strain and supplementation with inactive yeast during alcoholic fermentation of wine polysaccharide composition
CA12
Gallego L.
Effect of total consumed oxygen during alternative to barrel oxidative maturing process of red wines at different nano-oxygen dosages after bottling
CA13
Mirvelashvili M.
Chemical characteristic of Saperavi grape variety cultivated in Khashmi Micro Region
CA15
Miele A.
Phenolic compound contents and antioxidant activity of Brazilian organic grape juices
CA16
Gil-Muñoz R.
Influence of cold prefermentative treatments to the major volatile compounds in Syrah, Cabernet Sauvignon and Monastrell wines
CA17
Callejón R.
Monitoring flavor components during fermentation of Cabernet Sauvignon grapes
CA18
Gallego L.
Balance of wood compounds fraction in wine-wood-oxygen system depending on size and origin of alternative to barrel products
CA19
Tufariello M.
Influence of Saccharomyces cerevisiae autochthonous strains on volatile profile of Negroamaro wine
CA20
Lopez R.
A new strategy for the determination of volatile compounds in wine based on an exhaustive in-tube extraction
CA21
Ferrer-Gallego R.
Preliminary study to determine phenolic compounds of grape seeds by computer vision
CA22
Vincenzi S.
Study of proteins and enzymatic activities in Erbaluce grape berries with different response to the drying process
CA23
Ricardo-da-Silva J.M.
Effect of the vineyards altitude in the anthocyanins, proanthocyanidins and varietal aroma precursors composition during red grapes ripening
CA24
Jordão A.M.
Polyphenolic content and antioxidant activity from 12 different red grape varieties (Vitis vinifera L.) cultivated in two Portuguese wine regions
CA25
Spaho N.
Effects of distillation cuts on the distributions of higher alcohols and esters in plum brandy produced from three varieties
CA26
del Barrio-Galán R.
Effect of aging on lees and other alternative techniques on the low molecular weight phenols of a red wine aged in oak barrels
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CA27
González-Álvarez M.
Comparison between volatile composition and sensory properties in Godello white wines
CA28
Noguerol-Pato R.
Changes in the aroma profile of three Vitis vinifera cultivars – Gran Negro, Mouratón and Brancellao – depending on ripening and the position of the berries into the bunch
CA29
García-Estévez I.
Validation of a mass spectrometry method to quantify oak ellagitannins in wine samples
CA30
Ferrandino A.
Stir bar sorptive extraction technique (SBSE) to assess free volatiles in CV Nebbiolo during ripening
CA31
González-Álvarez M.
Influence of four fungicides of new generation to control downy mildew under critical agricultural practices on the sensorial quality of Godello white wines
CA32
Zefferer L.-M.
The analysis of volatile thiols in wine using comprehensive two-dimensional GC/MS
CA33
Noguerol-Pato R.
Skin and flesh odorants - free and bound form - in three red grapes depending on harvesting time and berry position into the bunch
CA34
García-Marino M.
Evaluation of the colour of fractions obtained from Tempranillo and Graciano wines applying different colorimetric techniques
CA35
García-Marino M.
Influence of water availability and brix grade on pigment composition of Tempranillo grapes
CA36
Gómez-Plaza E.
Evolution of seed tannins content and extractability during grape ripening
CA37
Alcalde-Eon C.
Approach to the contribution of oak wood to red wine colour in model systems
CA38
Herrero P.
Evaluation of a HS-SPME strategy for the analysis of volatile compounds in wine through multivariate regression analysis
CA39
Figueiredo-González M.
Anthocyanin and flavonol fingerprints of three red grapes grown in Galicia (N.W. Spain)
CA40
Catarino S.
Effect of Cu, Se and Pb in yeast growth and grape must fermentation processes
CA41
Figueiredo-González M.
Changes in polyphenols with harvesting time and berry position in three native red grapes grown in Galicia (N.W. Spain)
CA42
Oliveira J.
Identification of polyphenolic compounds that migrate from cork to the wine model solutions
CA43
Marchal R.
FT-IR spectroscopic identification of macromolecules secreted by two yeast strains isolated from Champagne vineyard: Influence on sparkling base wine foaming properties
CA44
Petrozziello M.
Quantification by Solid Phase Microextraction (SPME-GC-MS) and Stable Isotope Dilution Assay of norisoprenoid compounds in wines obtained from Piedmont rare varieties
CA45
González-Hernandez M.
Characterization of in-mouth sensory properties of high-standard Spanish red wines: linkage to quality perception and nonvolatile composition
CA46 Cavazza A. Phenolic profile of red wines produced in Sicily
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CA47
Guardiola L.
Developed ELISA method for determination of Ochratoxin A in wines
CA48
Corradini C.
Characterization of grape, wine, and grape seed oil obtained from Vitis vinifera L. cv. Magliocco Grown in Calabria (Italy)
CA49
Hernández-Hierro J.M.
Influence of climatic conditions on the phenolic composition of Graciano grapes harvested in Rioja
CA50
Quijada-Morín N.
Influence of the addition of tannins in the extractability of anthocyanins from grape skins
CA51
Rauhut D.
Fully automated dynamic headspace with GC-PFPD for the analysis of thiols and other sulphur compounds responsible for 'reductive notes' in wine
CA52
Hernández-Hierro J.M.
Influence of physiological stages and soluble solids content on the extractability of anthocyanins in Vitis vinifera L. cv. Tempranillo grapes
CA53
von Baer D.
Development and application of a HPLC-DAD-MS/MS method to explore stilbene levels in grape cane of different cultivars in South Chile
CA54
Gracia-Moreno E.
Determination of volatile compounds present in wine by multiple dynamic hollow fibre liquid phase micro-extraction, optimization and validation of the analytical method
CA55
Guadalupe Z.
Suitability of alternative grape varieties for the wine making of natural sparkling wines: study of monomeric phenolic composition, proanthocyanidins, biogenic amines and sensory analysis
CA56
Kroyer G.
Polyphenols and antioxidant activity of selected Austrian wines and grape juice
CA57
Tamborra P.
Nero di Troia: comparison of different winemaking techniques on wine polyphenolic compounds
CA58
Falqué E.
Searching the best harvest date for Tempranillo and Syrah varieties (DO Valdeorras - Spain)
CA59
Gonzalez-SanJose M.L.
Changes in the volatile composition of Mencia red wines by application of different pre-fermentative maceration techniques
CA60
Gonzalez-SanJose M.L.
Effect of sugar reduction in must by ultrafiltration and nanofiltration membranes on the major volatile composition of Verdejo wines
CA61
Liger-Belair G.
A state-of-the-art review of the evolving nature of gaseous and dissolved CO2 in Champagne wines, from the bottle to the tasting glass
CA62
Le Bourse D.
Three-dimensional structural behavior of pathogenesis-related thaumatin-like protein from grapes: toward a better understanding of its biological activity and its properties in wine.
CA64
Ayestarán B.
Phenolic composition, colour and sensory analysis during the winemaking of minority varieties from the D.O.Ca. Rioja
CA65 Egli H. Total SO2 in Wine
CA66 Hofer G. The Alcolyzer® NIR method for alcolhol analysis in wine
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CA67
Holt H.
Choice of yeast strain and its influences on Shiraz wine quality indicators
CA68
Michel F.
Recent developments in SPME for facilitating method development and expanding the range of analytes
CA69
Schmidtke L.
Rapid monitoring of grapevine reserves using ATR-FT-IR and chemometrics
CA70
Cadot Y.
Relationships between distinctive style of red wine and berry quality at harvest. Impact of ripening stage and maceration time on the flavonoid composition and sensory representation of Cabernet franc wines
CA71
Sternad Lemut M.
Canopy microclimate manipulation: Influence of leaf removal timing on Pinot Noir color related phenolics in the Vipava Valley
CA72
Fedrizzi B.
Positive influence of a reductive winemaking on the quality of Lugana wines
CA73
Sacks G.
A rapid, inexpensive methodology for measurement of sulfur residues on winegrapes
CA74
Cantos E.
Effect of different preharvest and postharvest treatments on the concentration of stilbenes in grapes
CA75 Ruiz A. Ultrasound assisted extraction of phenolics from grapes
CA76
Ruiz A.
Fast chromatographic determination of anthocyanins from grapes
CA77
Ferreira M.
Determination of organic acids in wine and wine derived products by FT-IR spectroscopy
CA78
Richard T.
Anthocyanin identification and composition of six wild Vitis ssp. accessions by using LC-MS and LC-NMR
CA79
Pawlus A.
Chemical Characterization of stilbenoids from French wines using CPC-MS and LC-NMR
CA80
Cotea V.V.
Mesoporous material SBA-15 _ new adsorbent for bioactive
components from wine
CA81
Stanitzek S.
Analysis of glycosidically-bound monoterpene alcohols by LC-
MS/MS
CA82
Flamini R.
Anthocyanic profiling of twenty-one different hybrid grape
varieties
Chemical and Biochemical Reactions (CBR) CBR1 Sousa A. Synthesis and structural characterization of oaklin dimers
CBR2
Cruz L.
Contribution of different types of pyranoanthocyanins to the red wine color
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Sensors, biosensors and chemometrics (SBC) SBC1
Schmidtke L.
Radiant heat effects on wine: an investigation of wine composition using chemometrics
SBC2
Pérez-Coello M.S.
Anitoxidant capacity and phenolic composition of different woods used in the ageing of alcoholic beverages
SBC3
del Valle M.
Voltammetric electronic tongue for the determination of total polyphenol index in wines
SBC4
Esteruelas M.
Comparison of methods for quantification of gluconic acid in grape juice and wine
Sensory Analysis (SA) SA1
Puertas B.
Prediction of sensory attributes of wines by Vis/NIR spectroscopy
SA2
Ferrer-Gallego R.
Interaction of grape seeds phenolic compounds with Bovine Serum Albumin and α-amilase and their relationship on the astringency perception
SA3
Puertas B.
Characterization and differentiation of “Holandas” using sensory analysis
SA4
Campo E.
Study of the contribution of the non-volatile fraction to the global in-mouth properties of red wines: sensory sorting task and wine reconstitution strategies
SA5
Gonzalez-Hernandez M.
Ortho-nasal aroma description and its linkage to expert quality judgement in Spanish red wines
SA6
Falqué E.
Malolactic fermentation influence on varietal Albariño wine aroma: sensorial repercussion
SA7
Gonzalo Diago A.
Sensory and chemical characterization of monomeric phenol fraction of wines
SA8
Gonzalo Diago A.
Sensory and chemical characterization of oligomeric and polymeric phenol fraction of wines
SA9
Marchal R.
In situ evidence for resiliency alteration of aged champagne and sparkling wines natural cork stoppers
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Authenticity (A) A1
Fernandez de Simon B.
Polyphenols as chemical markers of red wine aging in acacia (Robinia pseudoacacia) wood barrels
A2
Jordão A.M.
Antioxidant capacity, scavenger activity and individual ellagitannins content from different commercial oak wood chips
A3
Tamborra P.
Authenicity markers in Aglianico, uva di Troia, Negramaro and Primitivo wines
A4
Cajka T.
Application of ambient mass spectrometry for metabolomic fingerprinting of wines
A5
Fernandez de Simon B.
Polyphenolic profile as useful tool to identify the wood used in wine aging