Science & Wine 2019: The Wine of the Future

By Paula Silva

After the very successful joint meeting in 2017 in Porto, Science & Wine is very pleased to continue this event, which will be organized every 2 years. The Organizing Committee invites all to participate in “Science & Wine – The Wine of the Future” at May, 2019 in the Alfândega Congress Centre, Porto, Portugal.

Science & Wine is very pleased to announce the international partner of “Science & Wine 2019 – The Wine of the Future” the International Society of Antioxidants (ISANH). The partnership with ISANH is a very important one, since the main themes for this conference are “Wine Chemistry and Biochemistry/Health” and “Environmental Chemistry”.

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Chemistry and photochemistry inspired by the colors of grapes and red wines

By Frank H. Quina
Anthocyanins and pyranoanthocyanins are major contributors to the color of red wines. These pigments are cationic below about pH 3, highly colored, non-toxic, reasonably soluble in water or alcohol and stable to light. They exhibit good antioxidant or antiradical activity and, as part of our diet, confer several important health benefits. excited state proton transfer in uncomplexed anthocyanins or pyranoanthocyanins and ultra-rapid direct deactivation of the excited state in copigmented anthocyanins, contribute to make the color of anthocyanins and pyranoanthocyanins quite resistant to fading in sunlight. Find out more

Metabolomics in the field, walking through the chemical diversity of grape

By Arnaud Lanoue
Polyphenols are grape compounds with numerous health benefit and organoleptic properties. These compounds act as key components of the plant defense system against diseases. Herein, are discussed the results of an innovator metabotyping (metabolite-phenotype characterization) study using different grape varieties. A field experiment was setting up with uniform pedo-climatic factors and viticultural practices of growing vines to favor the genetic determinism of polyphenol expression. Metabolite correlation network suggested that several polyphenol subclasses were differently controlled. In a near future, the present polyphenol metabotyping approach coupled to multivariate statistical analyses might assist grape selection programs to improve metabolites with health-benefit potential and plant defense traits Find out more

ABOUT ME

My name is Paula Silva, I am an assistant professor in the Institute of Biomedical Sciences Abel Salazar (ICBAS) of University of Porto (UPorto) and I decided to have this blog to share my love by Science & Wine Find out more

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