J.E. Herbert-Pucheta, Q.U. Ortega, L.G. Zepeda-Vallejo, D. Milmo-Brittingham, G.P. Maya, L.A.O. Aragón, E. Castillo, F.R. González, C. Pino-Villar and R.G. García

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191202034

Open Access

Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites 02035

E. Boido, L. Fariña, C. Barnaba, Y. Arrieta, R. Larcher, G. Nicolini, F. Carrau and E. Dellacassa

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191202035

Open Access

Mass-spectrometric study on ¹³C/¹²C carbon and ¹⁸O/¹⁶O oxygen stable isotopes distributions in grapes and wines from the Black Sea regions 02036

A. Kolesnov, M. Zenina, S. Tsimbalaev, G. Tereshenko, L. Torshina, N. Anikina, N. Gnilomedova, V. Gerzhikova, E. Egorov, T. Guguchkina et al. (2 more)

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191202036

Economy and Law

Open Access

Development of a best practice manual in wine tourism in Portugal 03001

V. Woldarsky and L. Geny-Denis

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203001

Open Access

Analyse der Unterschiede von Primär- und Sekundär-Weintouristen in deutschen Weinbaugebieten 03002

G. Szolnoki and M. Tafel

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203002

Open Access

Progress for research of grape and wine culture in Georgia, the South Caucasus 03003

D. Maghradze, A. Aslanishvili, I. Mdinaradze, D. Tkemaladze, L. Mekhuzla, D. Lordkipanidze, M. Jalabadze, E. Kvavadze, N. Rusishvili, P. McGovern et al. (20 more)

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203003

Open Access

Contribution de la biodiversité à l’éco-oenotourisme des vignobles héroïques : atouts et perspectives 03004

J. Rochard

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203004

Open Access

Motivations for tourism adoption by vineyards worldwide: A literature review 03005

M.C. Borges and D.C. de Menezes

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203005

Open Access

Designing sustainable and responsible wine tourism experiences 03006

S. Filopoulos and N. Frittella

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203006

Open Access

“Desafíos y proyección de una viticultura joven de escala reducida: Tannat del Uruguay” 03007

E. de Frutos and A.B. Curi

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203007

Open Access

los factores de desempeño comercial de los grandes países exportadores en los mercados vitivinícolas de granel y embotellado en el siglo XXI 03008

R.C. López y F.J. Cervera Ferrer

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203008

Open Access

On the effects of bilateral agreements in world wine trade 03009

A. Seccia, F.G. Santeramo, E. Lamonaca and G. Nardone

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203009

Open Access

Branding: A competitive strategy in the wine industry 03010

B. Flores and M. Ortiz

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203010

Open Access

Partial delivery: Opportunity or threat for wine cooperatives 03011

J.H. Hanf, L. Bitsch and U. Schilling

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203011

Open Access

The phenomenon of moscatel sparkling wine in Brazil 03012

M.V. Araujo, M.A.C. da Silva and K.L. Bruch

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203012

Open Access

Member heterogenicity and its impacts in wine cooperatives 03013

K. Kuhn, S. Weiss and J.H. Hanf

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203013

Open Access

Variedad Malbec: El ave fénix de la vitivinicultura argentina 03014

S. Zulueta and C. Quini

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203014

Open Access

Analysis of Brazilian wine competitiveness 03015

D.A. Wurz and A.F. Brighenti

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203015

Open Access

Sustainable Wine Scoring System (SWSS): A life cycle assessment (LCA) multivariable approach 03016

A.E. Valero, J.A. Howarter and J.W. Sutherland

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203016

Open Access

Sustainability evaluation of a Portuguese “terroir” wine 03017

A.A. Martins, M.C. Costa, A.R. Araújo, A. Morgado, J.M. Pereira, N. Fontes, A. Graça, N.S. Caetano and T.M. Mata

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203017

Open Access

Structure, organization and a vision: Reasons for the success of wine cooperatives? 03018

G.H. Schamel

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203018

Open Access

Italian viticulture: A multi-faceted model of development and regression 03019

M. Boselli, M. Catena, G. Tempesta, M. Fiorilo and A. Venturi

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203019

Open Access

L'utilisation par la viticulture française d'un exercice de prospective pour l'élaboration d'une stratégie d'adaptation au changement climatique 03020

P. Aigrain, B. Bois, F. Brugiere, E. Duchene, I.G. de Cortazar-Atauri, J. Gautier, E. Giraud-Heraud, R. Hammond, H. Hannin, N. Ollat and J.M. Touzard

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203020

Open Access

Harmonizing expression of measurement results in wine analysis: Best practices when testing and reporting sugar in wine 03021

E. Wilkes, P. Huckaba and G. Hodson

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203021

Open Access

Innovation, competitiveness and sustainability factors for evaluation and prospection of geographical indications in Brazil 03022

S.S. Flores and I. Falcade

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203022

Open Access

Varietalidad y etiquetado: Porcentaje mínimo de cortes de vinos wine varietals and labelling 03023

M. Murgo, C. Coria, H. Ortiz, R. Videla, M. Malaniuk, S. Prieto and C. Aruani

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191203023

Safety and Health

Open Access

Wine and health: A review of its benefits to human health 04001

D.A. Wurz

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204001

Open Access

Wein und Krebs – was zeigt die epidemiologie? 04002

N. Worm

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204002

Open Access

Uso de harina de baya de uva en la producción de cookies 04003

R.L. Sainz, A.C.S.F. Szezecinski, M. Fontana, V.K. Bosenbecker, V.C. Ferri and C.O. do Nascimento

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204003

Open Access

Phenolic composition of vine leaves infusions produced from different Portuguese and Spanish Vitis vinifera L. varieties 04004

A.M. Jordão, J. Sousa, A.C. Correia, M.E. Valdés, F.M. Nunes and F. Cosme

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204004

Open Access

Phenolic profile and antioxidant activity of different grape (Vitis vinifera L.) varieties 04005

C. Di Lorenzo, F. Colombo, S. Biella, F. Orgiu, G. Frigerio, L. Regazzoni, L.P. de Sousa, L. Bavaresco, A. Bosso, G. Aldini and P. Restani

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204005

Open Access

Il contributo dei batteri lattici per la presenza di melatonina nel vino rosso 04006

D. Fracassetti, I. Vigentini, A.F.F.L. Faro, R. Foschino, A. Tirelli, M. Orioli and M. Iriti

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204006

Open Access

Evaluation of byproducts from the wine-making industry by identification of bioactive compounds 04007

C.E. Luchian, E.C. Scutaraşu, L.C. Colibaba, V.V. Cotea, L. Vlase and A.M. Toiu

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204007

Open Access

Phthalates: Potential sources and control measures 04008

M. Grinbaum, A. Camponovo, J.-M. Desseigne, P. Poupault, E. Meisterman, B. Chatelet, F. Davaux and V. Lempereur

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204008

Open Access

Further experimental data supporting the safety of potassium polyaspartate used as a food additive in wine stabilization 04009

F. Colombo, C. Di Lorenzo, C. Casalegno, G. Triulzi, S. Marroncelli, S. Biella, F. Orgiu and P. Restani

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204009

Open Access

Résidus phytosanitaires dans les vins : état des lieux, analyses et expertise 04010

M. Grinbaum, M. Dubernet, V. Bouazza, E. Debez and V. Lempereur

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204010

Open Access

Importancia de la acreditación de laboratorios de organismos de regulación enológicos 04011

G. Gil, M. Cedrés, D. Herrera, J. Balado and F. Capello

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204011

Open Access

Analysis of allergenic residues in wines by triple quadrupole LCMS 04012

F.R. Spinelli, G.J. Cargnel, A.P. Drehmer, C. Blatt, M. Baptistão and R. Vanderlinde

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204012

Open Access

Knowledge of the characteristics and properties of wine before consumers 04013

E.J. Dezengrini

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204013

Open Access

Beurteilung von moderatem Weinkonsum und Alkoholmissbrauch aus Sicht deutscher und ungarischer Konsumenten 04014

G. Szolnoki, C. Stein-Hammer and D. Brazsil

Published online: 19 February 2019

DOI: https://doi.org/10.1051/bioconf/20191204014

BIO Web of Conferences

Volume 12 (2019)

41st World Congress of Vine and Wine

Statement of Peer review

About the conference

Viticulture

Adapting viticulture to climate change in the Mediterranean region: Evaluations accounting for spatial differences in the producers-climate interactions 01001

Armenian national grapevine collection: Conservation, characterization and prospects 01002

Grapevine clonal selection in Portugal: A different approach 01003

Effects of vineyard agricultural practices on the diversity of macroinvertebrates 01004

The MED-GOLD project: Advanced user-centric climate services for higher resilience and profitability in the grape and wine sector 01005

Field evaluation of new plant protection products against Plasmopara viticola 01007

Colletotrichum species associated to ripe rot disease of grapes in the “Serra Gaucha” region of Southern Brazil 01008

Reuse of treated wastewater in viticulture: Can it be an alternative source of nutrient-rich water? 01009

Maitrise de la salinité des eaux d'irrigation pour la viticulture 01010

Water in a warmer world – is atmospheric evaporative demand changing in viticultural areas? 01011

Stratégie et équipements de prévention vis-à-vis du gel de printemps et de la grêle. Perspectives en lien avec les changements climatiques, projet ADVICLIM 01012

Climate change potential effects on grapevine bioclimatic indices: A case study for the Portuguese demarcated Douro Region (Portugal) 01013

Freilanduntersuchungen zum Einfluss von 31 Unterlagsrebsorten auf Ertrag und ausgewählte Qualitätsparameter der Rebsorte “Zweigelt” 01014

Ajuste vegetativo-productivo a través del despampanado en floración: Efectos agronómicos y cualitativos en cv. Verdejo en la D.O. Rueda 01015

The Tannat genome: Unravelling its unique characteristics 01016

Molecular and morphological characterization of the grapevine cultivars “Italia” in the Ica and Cañete valleys (Peru) 01017

Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil) 01018

A plant regeneration platform to apply new breeding techniques for improving disease resistance in grapevine rootstocks and cultivars 01019

Genetics-assisted breeding for downy/powdery mildew and phylloxera resistance at fem 01020

Performance of resistant varieties (PIWI) at two different altitudes in Southern Brazil 01021

Oenology

High power ultrasounds: A powerful, non-thermal and green technique for improving the phenolic extraction from grapes to must during red wine vinification 02001

Ingénierie écologique appliquée aux eﬀuents vinicoles : exemple du dispositif de BlueSET Phytostation® dans la cave « Les Vignerons de Buzet » 02002

Effects of sulfur dioxide on wine made with sulfitic maceration 02003

Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine 02004

New insight about the functionality of oenological tannins; Main results of the working group on oenological tannins 02005

Evaluación de la composición y calidad del color de vinos tintos Tannat elaborados por maceración pre-fermentativa en caliente 02006

Impact on Tannat wines aroma produced by different yeast using three vinification systems 02007

Augmentation des cinétiques de diffusion des composés de la pellicule des raisins rouge et blanc par des champs électriques pulsés 02008

Evaluation of an active yeast propagation system on fermentation traits and quality of C.V. Carmenère wine 02009

Oenological attributes of the yeast Hanseniaspora vineaeand its application for white and red winemaking 02010

Barrel-to-barrel variation of phenolic and mineral composition of red wine 02011

Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition 02012

The origin of pinking phenomena in white wines: An update 02013

Influence of yeasts of the genus Saccharomyces and not Saccharomyces in elaboration of white wines 02014

Effect of high hydrostatic pressure on selected red wine quality parameters 02015

Impiego di antiossidanti per limitare la comparsa del difetto di luce durante la shelf-life 02016

Efecto del uso de hidrolizado enzimático de proteína de levadura sobre la fermentación y el perfil sensorial del vino 02017

Reemplazo de la estabilización tartárica por frío en las bodegas: El uso de carboximetil celulosa, poliaspartato de potasio y resinas intercambiadoras de iones 02018

Développement de nouvelles applications pour l'utilisation de protéases en œnologie 02019

Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation 02020

Application of yeast with reduced alcohol yield for sparkling wine production 02021

Detección de levaduras y bacterias ácido lácticas nativas de diferentes cultivares chilenos: Potenciales especies para la producción de vinos reducidos en alcohol 02022

Reducción del contenido de alcohol y pH de vinos tintos Pinot noir y Tannat empleando uvas con diferentes niveles de maduración 02023

Comparing metabolic regulation systems in wine yeasts with employment systems in economic wine industry 02024

Evaluation of Saccharomyces pastorianus impact to Sauvignon blanc chemical & sensory profile compared to different strains of S. cerevisiae/bayanus 02025

Analysis of aflatoxins in rustically wines from eastern Romania using the direct real time method (DART) 02026

Comparison between sensory evaluation and SPME GC-MS in Brazilian's sparkling wines 02027

Microbial diversity in grape musts from Austrian and South African grape varieties and regions 02028

The “Wine-T1” NMR experiment for novel wine-metabolome fingerprinting with nuclear-spin relaxation 02029

Quo vadis non-targeted wine analysis? 02030

87Sr/86Sr isotopic ratios in vineyard soils and varietal wines from Douro Valley 02031

Investigation of geographic origin of wine from border regions: Potential limitations and possibilities of different analytical methods and combinations of methods to identify the correct side of the border 02032

Chemical composition and sensory evaluation of wines produced with different Moscato varieties 02033

Revealing full chemical forms of lead in wine with combined XRF-NMR technologies 02034

Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites 02035

Mass-spectrometric study on 13C/12C carbon and 18O/16O oxygen stable isotopes distributions in grapes and wines from the Black Sea regions 02036

Economy and Law

Development of a best practice manual in wine tourism in Portugal 03001

Analyse der Unterschiede von Primär- und Sekundär-Weintouristen in deutschen Weinbaugebieten 03002

Progress for research of grape and wine culture in Georgia, the South Caucasus 03003

Contribution de la biodiversité à l’éco-oenotourisme des vignobles héroïques : atouts et perspectives 03004

Motivations for tourism adoption by vineyards worldwide: A literature review 03005

Designing sustainable and responsible wine tourism experiences 03006

“Desafíos y proyección de una viticultura joven de escala reducida: Tannat del Uruguay” 03007

los factores de desempeño comercial de los grandes países exportadores en los mercados vitivinícolas de granel y embotellado en el siglo XXI 03008

On the effects of bilateral agreements in world wine trade 03009

Branding: A competitive strategy in the wine industry 03010

Partial delivery: Opportunity or threat for wine cooperatives 03011

The phenomenon of moscatel sparkling wine in Brazil 03012

Member heterogenicity and its impacts in wine cooperatives 03013

Variedad Malbec: El ave fénix de la vitivinicultura argentina 03014

Analysis of Brazilian wine competitiveness 03015

Sustainable Wine Scoring System (SWSS): A life cycle assessment (LCA) multivariable approach 03016

41^st World Congress of Vine and Wine

Ingénierie écologique appliquée aux eﬀuents vinicoles : exemple du dispositif de BlueSET Phytostation^® dans la cave « Les Vignerons de Buzet » 02002

The “Wine-T₁” NMR experiment for novel wine-metabolome fingerprinting with nuclear-spin relaxation 02029

⁸⁷Sr/⁸⁶Sr isotopic ratios in vineyard soils and varietal wines from Douro Valley 02031

Mass-spectrometric study on ¹³C/¹²C carbon and ¹⁸O/¹⁶O oxygen stable isotopes distributions in grapes and wines from the Black Sea regions 02036