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The Science & Wine project began with the Conference “Science & Wine – from terroir to glass” which occurred in September of 2017. This conference addressed some of the most important topics related to vine and wine: terroir, viticulture, winemaking, sensory evaluation, marketing, and health. It had a huge success and motivated us to do more to communicate scientific evidence related to wine. Then, in 2019, we promoted Wine Science Cafés, which aimed to share scientific data in vine and wine research areas.

Figure 1: Moments of the Conference “Science & Wine – from terroir to glass”, September 2017

Wine Science Cafés are events where, for the price of a glass of wine, anyone can meet to discuss the latest ideas of science that are impacting the wine sector. They were planned to be an opportunity for both scientists and the community to understand each other’s perspectives in a nonformal setting and provide an opportunity to increase science literacy.

Figure 2: Wine Science Cafés

Science & Wine 2019 followed the success of the National Conference in 2017 and addressed the multitude of issues associated with wine technology, chemistry and biochemistry, health, and environmentally sustainable development of the wine industry. The topic chosen for the 1st Science & Wine World Congress was “The Wine of the Future”. This Congress brought together the experience of experts from industry, academia, research institutions, service providers, regulatory agencies, and policymakers and design the wine that will be consumed in the future. In the congress, it was also discussed the importance of understanding how new technological advances could be used towards wine production increase and wine quality improvement. Wine authenticity, wine health effects and sustainable practices of wine production are issues considered by consumers in their purchasing processes, therefore were also discussed during the 1st World Science & Wine Congress.

Figure 3: Moments of “2nd Science & Wine World Congress. Wine and Olive Oil Production: The Fluid Aspect of Mediterranean Diet”, June 2021

The congress “2nd Science & Wine World Congress. Wine and Olive Oil Production: The Fluid Aspect of Mediterranean Diet” happened from 2 to 3 June 2021. Given the pandemic situation caused by COVID-19, it was an online meeting. The program allowed us to discuss the more recent achievement in the research field regarding wine and olive oil production and their importance in the Mediterranean Diet. After this congress and to answer to the requests of Science & Wine followers, posts about Mediterranean Diet are now also published in the blog.

As promised, we will maintain the organization of the World Congress every two years. The 3rd World Science & Wine Congress will be from 14 to 16 June 2023 in Vila Nova De Gaia and the Douro region. The topic for this scientific meeting here will be “Sustainability of wine production and food systems in the Mediterranean region”. The Sustainable Development Goals of the 2030 Agenda for Sustainable Development aim to complement policy with scientific knowledge and orient government strategies toward a new development paradigm that improves the well-being of future generations while ensuring the sustainable management of the planet’s natural resources. All this is even more important if viewed in the context of food systems, whose sustainability is paramount for sustainable development. The scientific program will be divided into the following four sections:

  1. Sustainable Viticulture & Winemaking Practices
  2. Sustainable Food Systems & the Mediterranean Diet
  3. Sustainable Wine Tourism & Mediterranean Gastronomy
  4. Sustainable Mediterranean diet: the interaction between the food industry and tourism, nutrition, health, and the environment

Six years after, we decided to return to the place where everything started and where we were very well welcomed to the Associação das Empresas de Vinho do Porto (AEVP). AEVP will host the poster exhibition and lectures of the 3rd World Science & Wine Congress on the 14 and 15 of June 2023. Four round tables, one for each section will be organized for the last congress day at Ventozelo Hotel & Quinta in the Douro region. For this congress, we decided to have a Launch Congress instead of a Dinner one. The reason is simple we want to show you one of the best examples of sustainability. Ventozelo Hotel & Quinta pursues environmentally sustainable objectives through respecting pre-existing buildings, recovered or rebuilt with traditional and recyclable materials from the region. For this last day, we only have 40 tickets available.

This organization counts on important partners, including the usual University of Porto (UPorto),  Association of Port Wine Companies (AEVP), and Chair UNESCO: Culture et Traditions du Vin join in this edition joins

the University of Trás-os-Montes (UTAD)Vine and Wine Institute, I.P. (IVV), and Association of Wines and Spirits of Portugal (ACIBEV). And we hope to announce more partners soon.

We invite all to submit an abstract to present an oral or poster communication that will be evaluated by the Scientific Committee composed of experts in each section. All that do not want to present work but want to participate in this important and necessary discussion are very welcome. Please register now and enjoy the discounts that we offer.

Please check for news about this conference on the Science & Wine Conferences website. More news will be announced soon.

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