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