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TUESDAY 14TH JULY
SATELLITE EVENT at Fondazione Edmund Mach
09.00-12.00 WORKSHOP
Metabolomics applications to the grapevine and vine knowledge – the CRI-FEM approach” (only for registered)
CONFERENCE at PalaRotari, Mezzocorona (Italy)
12.00-14.00 REGISTRATION at PalaRotari
14.00-14.15 CONFERENCE OPENING (Mattivi F, Robatscher P)
14.15-15.00 OPENING PLENARY LECTURE
Victor de Freitas (Portugal)
Polyphenols and their relevance to wine sensorial quality
Session 1: Chemical Analysis and Composition of Grapes, Wines and Spirits (part 1)
15.00-15.30 KEYNOTE LECTURE Silvia Maria Rocha (Portugal)
Constructing a pipeline for wine characterization based on GC×GCToFMS determinations
15.30-15.50 Fulvio Mattivi (Italy)
Investigation of Trentodoc and Franciacorta sparkling wines using solid-phase micro extraction and
comprehensive two-dimensional gas chromatography, coupled with time-of-flight mass spectrometry
15.50-16.20 COFFEE BREAK
16.20-16.40 Paul Kilmartin (New Zealand)
Electrochemical methods to quantify antioxidants in grape juices and wines
16.40-17.00 Erika Salas (Mexico)
Analysis of grape seed tannins by mass spectrometry (MALDI-TOF and ORBITRAP ESI-MS)
17.00-17.20 Ana Peterson (USA)
Analysis of acetaldehyde condensation reaction thermodynamics by 1D and 2D nmr to develop a means of
quantifying wine oxidation
17.20-19.30 WINE and CHEESE at Cantina storica Rotari, Mezzocorona
WEDNESDAY 15TH JULY
Session 1: Chemical Analysis and Composition of Grapes, Wines and Spirits (CONTINUED)
09.00-09.30 KEYNOTE LECTURE Aaron Fait (Israel)
Metabolite profiling and transcript analysis elucidate the effect of individual and combined abiotic stresses on central
and secondary metabolism in a dark skin grapeberry derived cell culture
09.30-09.50 Thierry Doco (France)
Characterization of wine neutral oligosaccharides by Hydrophilic Interaction Liquid Chromatography coupled to
ESI-MS
09.50-10.10 Kleopatra Chira (France)
Ellagitannin behavior during oak wood toasting
10.10-10.30 Bruce Pan (USA)
Chemical characterization of California Chardonnay grapes for estimation of quality
10.30-10.50 Joanna Gambetta (Australia)
Creation of a wine quality prediction index: Correlation of aroma precursors developed in Chardonnay (Vitis
vinifera L.) berries during ripening with final wine quality
10.50-11.20 COFFEE BREAK
11.20-11.40 Luca Narduzzi (Italy)
Fusion of GC/MS and LC/HRMS Data to improve unknown volatiles precursors’ identification and confirmation in
Grape
11.40-12.00 Anna Vallverdú-Queralt (France)
An UPLC-MRM-MS method to quantify GSH, GSSG, GRP and hydroxycinnamic acids in white, rose and red
wines
12.00-12.20 Christian Coelho (France)
Combined FTICR-MS and EEMF analysis of the SO2-related chemistry of bottle aged white wines
12.20-12.40 Ernesto Franco-Luesma (Spain)
Production and/or release of Volatile Sulfur Compounds (VSCs) along bottle storage: Dimensions of the problem
and role of closure permeability to oxygen
12.40-14.00 LUNCH & POSTER SESSION I
Session 2: Chemical and Biochemical Reactions
14.00-14.30 KEYNOTE LECTURE Begoña Bartolomé Sualdea (Spain)
Wine polyphenols and gut microbiota: a two-way interaction
14.30-14.50 Andrew Clark (Australia)
Copper and iron speciation in wine by SPE-ICP-OES: The influence of juice metal concentrations and bentonitetreatment on speciation, and the subsequent impacts on oxygen consumption
14.50-15.10 Bertrand Robillard (France)
Electron spin resonance and HPLC evidence for the metal ions inactivating properties of chitosan as a natural
antioxidant in a model wine system
15.10-15.30 Peter Winterhalter (Germany)
Petrol-note in Riesling wine: An update on pathways of formation and measures for prevention
15.30-16.00 COFFEE BREAK
16.00-16.20 Graziano Guella (Italy)
Sulfonated flavanols in wine: are they markers of inappropriate storage?
16.20-16.40 Susana Soares (Portugal)
Astringency study: Interaction between tannins and human saliva proteins
16.40-17.00 Julie Mekoue Nguela (France)
Interactions of Grape Proanthocyanidins and Wine Polyphenols with Yeast Protein Extract
17.00-21.00 TECNICAL VISIT (at 5 different wineries)
THURSDAY 16TH JULY
Session 3: Metabolomics, Chemometrics and Authentication of Products
09.00-09.30 KEYNOTE LECTURE: Vladimir Shulaev (USA)
Application of sub-2µm particle CO2-based chromatography coupled to mass spectrometry for comprehensive and
targeted lipidomics in grapes
09.30-09.50 Cedric Saucier (France)
Wine Polyphenomics: Application to flavanols and stilbenoids
09.50-10.10 Jochen Vestner (Germany)
A multiway non-alignment approach to GC-MS fingerprinting of wine volatiles
10.10-10.30 Chloé Roullier-Gall (France)
Metabolomics picture of the natural oxygenation of Champagne wine during theprise de mousse
10.30-11.00 COFFEE BREAK
11.00-11.20 Claus Patz (Germany)
Impact of ageing on main components and metabolites of red wines with NMR spectroscopy
11.20-11.40 Ana C. Pereira (Portugal)
Modelling the ageing process. How wine evolves towards the expected references
11.40-12.00 Philippe Jeandet (France)
Metabolomics, metallomics and sensorial analysis reveal the composition of 170-year-old champagne bottles from
the Baltic Sea
12.00-13.30 LUNCH & POSTER SESSION II – SCIENTIFIC COMMITTEE MEETING
14.00-18.30 VISIT at LAIMBURG RESEARCH CENTRE FOR AGRICULTURE AND FORESTRY
19.00 GALA DINNER
FRIDAY 17TH JULY
Session 4: Sensory analysis
9.00-9.30 KEYNOTE LECTURE Dietmar Krautwurst (Germany)
Key aroma compounds - major players on olfactory odorant receptors and beyond
9.30-9.50 Ulrich Fischer (Germany)
Lingering of wine – a methodological approach to analyse a complex sensory perception
9.50-10.10 Blandine Cretin (France)
Towards molecular explanation of wine bitterness: Identification of new lignans from oak wood and sensory
assessment
10.10-10.30 Sigfredo Fuentes (Australia)
Development of a novel App for sensory analysis of wine using biometrics from image and video analysis
10.30-11.00 COFFEE BREAK
11.00-11.20 Ana Escudero (Spain)
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different
varieties for a common product
11.20-11.40 Carien Coetzee (South Africa)
Sensory interaction between oxidation-related compounds and Sauvignon blanc character impact compounds
11.40-12.00 Scott Frost (USA)
Sensory and chemical effects of post-fermentation maceration in Merlot wines
12.00-12.30 CLOSING PLENARY LECTURE Mario Pezzotti (Italy)
To ripen or not to ripen: wich genes are involved? Implications for wine composition
12.30 CONFERENCE CLOSING CEREMONY poster awards and announcement of the 2017 venue
13.00-14.00 LUNCH
POST-CONGRESS TOUR at Alto-Adige wineries (only for registered)