Welcome to the First Science & Wine World Congress

It is our pleasure to invite you to participate in the First Science & Wine World Congress, which will take place 8-10 May 2019 in Porto, Portugal.

Science & Wine 2019 follows the success of the first National Conference in 2017, also held in Porto, and will continue to address the multitude of issues associated with wine technology, chemistry and biochemistry, health and environmentally sustainable development of wine industry.



Wine authenticity: a multidisciplinary challenge
Paula Martins-Lopes, University of Trás-os-Montes and Alto Douro, Portugal

Wine authentication using GC-IRMS approach
Perini Matteo, Fondazione Edmund Mach, Italy

Bioelectronic tongue based on electrochemical sensors. Applications in oenology
Maria Luz Rodriguez-mendez, Universidad de Valladolid, Spain

Nanotechnology in Wine: Emerging technologies of fermentation
Antonio Morata, Technical University of Madrid (UPM), Spain

Wine and health: a matter of moderation?
Celestino Santos-Buelga, University of Salamanca, Spain

Among the poster presentations accepted:

Oriented antibody immobilization for allergen detection using surface plasmon resonance spectrometry.
Anna Bakhmachuk, Taras Shavchenko National University of Kyiv, Ukraine

Influence of cell wall deconstructing enzymes in the proanthocyanidin-cell wall absortion/desorption process.
Andrea Osete-Alcaraz, University of Murcia, Spain

Assessment of aroma compounds from aged wines with american and french oak chips.
Georgiana-Diana Dumitriu (Gabur), "Gheorghe Asachi" Technical University of Iasi, Romania

Analysis of musts and wines by means of a bioelectronic tongue using polypyrrole/gold nanoparticles as the electron mediator.
Celia Garcia Hernandez, Universidad de Valladolid, Spain

Analysis of wines by means of a impedimetric tongue using layered PEDOT:PSS nanocomposites modified with nanoparticles and phtlalocyanines.
Ana Cristina Garcia Cabezon, Universidad de Valladolid, Spain

Dynamic Light Scattering - a promising tool for bentonite characterization.
Wilfried Andlauer, University of Applied Sciences and Arts, Switzerland

Characterization of anthocyanins in wines during aging in custom oxigenation oak wood barrel.
Samanta Prat García, Universidad de Valladolid, Spain

Determining the ability of some commercial yeasts for reducing the alcohol content of red wines.
Pilar Martínez-Pérez, University of Murcia, Spain

Peptide coated magnetic nanoparticles as affinity probe for detection of histamine in wine.
Milica Gagic, Mendel University in Brno, Czech Republic

Impact of mechanical and manual grape harvesting on physicochemical aspects of merlot musts and wines produced in the Campanha Gaucha region - Brazil.
Suélen Braga de Andrade, Federal University of Pelotas, Brazil

Evaluation of must turbidity and yeast assimilable nitrogen on the aromatic quality of verdejo wines.
Raul Ferrer-Gallego, VITEC - Centro Tecnológico del Vin, Spain

Aroma profile of Pichia manshurica: an emerging wine spoilage yeast.
Giorgia Perpetuini, University of Teramo, Italy

Oxygen consumption kinetics of red wines during ageing in custom oxygenation oak wood barrel
Rosario Sánchez Gómez, Universidad de Valladolid, Spain

Influence of grapes geographical origin and yeast strain on aroma profile of Valpolicella red wines.
Giovanni Luzzini, Università degli studi di Verona, Italy

Evolution of red wine in custom oxygenation oak wood barrel. Phenolic compounds and colour during ageing.
Ana M., Martínez-Gil, Universidad de Valladolid, Spain

Augmented wine glasses.
Bruno Mesz, Universidad Nacional de Tres de Febrero, Argentina

Development of a DNA-QCM biosensor for DNA hybridization detection.
Sara Barrias, University of Trás-os-Montes e Alto Douro, Portugal

A multidisciplinary approach for alvarinho wine authenticity.
Sónia Gomes, University of Trás-os-Montes e Alto Douro, Portugal

Establishment of a protoplast-based protocol for grapevine transformation.
Leonor Pereira, University of Trás-os-Montes e Alto Douro, Portugal

Impact of high voltage electrical discharge plasma on the phenolic and chromatic composition of red wine during bottle storage.
Katarina Lukić, University of Zagreb , Croatia

Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of brettanomyces bruxellensis yeast in red wines.
Marina Tomašević, University of Zagreb , Croatia

Photo credit @Anabela Trindade

The first National Conference in 2017 was held in Porto, Portugal on September 7, 2017 and addressed some of the most important topics related to vine and wine: terroir, viticulture, winemaking, sensory evaluation, marketing and health.

The conference “Science & Wine – from terroir to glass” was the perfect occasion for cross-fertilization between scientists and students from different fields (enology, viticulture, chemistry, marketing and health) together with winemakers, winemakers and sectoral institutions.

For more info, please visit the archive site here