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”.

The association of moderate wine consumption with beneficial effects on human health and disease prevention, due to polyphenols antioxidant capacity, it is well known. The polyphenolic contents of wine consist in two classes of components, flavonoids and non-flavonoids, and vary greatly with many different factors including the vineyard, the wine processing techniques, soil and atmospheric conditions during ripening, the ageing process, and grape maturation. A well-balanced characterization of the chemical composition and the antioxidant capacity of wine is therefore necessary to determine their health benefits. It is important to evaluate the correlation between antioxidant capacity and total polyphenolic contents, but also between the concentration of each polyphenol compound and its contribution to the antioxidant activity of wine.
Several studies about the chemical composition of winemaking byproducts are being done, which confirmed that those represent low-cost sources of many phenolic compounds, which have potential industrial applications (pharmaceutical, cosmetic, nutritional, or agricultural) due to their strong antioxidant capacity. Winemaking byproducts have also interesting applications in the field of enology, not only, but also because they are responsible for the wines antioxidant properties. Winemaking byproducts application as natural wine additives could represent a sustainable alternative to maximize the exploitation of this valuable agricultural waste as well as to improve the quality of wines, making them more competitive. On other hand, optimization of food processing based on waste decrease has become a mandatory standard within the most developed countries. The European Union Directive 2008/ 98/EC1 stated that “waste prevention should be the first priority of waste management, and that re-use and material recycling should be preferred to energy recovery from waste”. Winemaking is a seasonal activity, and in grape harvesting period a great accumulation of residues is generated. Usually, winemaking byproducts have been sent to distilleries for obtaining ethanol or to be used as fertilizers or biomass. Nevertheless, these activities are usually carried out by external companies representing economic costs for the wine industry. So, finding alternative solutions for the exploitation and valorization of those byproducts, which would involve economic, social, and environmental advantages, will be of the great interest.
For the above, ISANH is very welcome to “Science & Wine 2019 – The Wine of the Future”.

Selected, refereed papers from the 2019 “Science & Wine – The wine of the Future” conference are planned to be published in a special issue of Agricultural and Food Chemistry. Oral and poster presenters at the conference are invited to submit full manuscripts for consideration for inclusion in the special issue. All manuscripts will be subject to the normal process of peer review. The Journal considers publication of manuscripts reporting original research, or manuscripts that support or improve the unity of the overall theme, including reviews and perspectives. All manuscripts must undergo standard peer review procedures and must conform to Journal guidelines. All authors must adhere to the deadlines set for submission and manuscript revision to be published as part of the group. Manuscripts that do not comply with the deadlines may be considered for publication individually.