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Poster Sessions

Poster session 1: Posters with ODD poster numbers (from 1 to 79) -- Monday, May 28, 2018, 18:00-19:00

Poster session 2: Posters with EVEN poster numbers (from 2 to 80) -- Tuesday, May 29, 2018, 10:20-11:20

Poster session 3: Posters with ODD poster numbers (from 81 to 159) -- Tuesday, May 29, 2018, 18:00-19:00

Poster session 4: Posters with EVEN poster numbers (from 82 to 158) -- Wednesday, May 30, 2018, 10:20-11:20



Topic:  Bioactivity and physiology

P-1          The impact of distillation process on prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

P-2          Bioactive Polyphenols Analysis In Grapes By Microwave-Assisted Extraction And Liquid Chromatography

P-3          Grape Rhône Valley pomaces associated with a thiazide diuretic: their role against hypertension disease

P-4          Effect of grape polyphenols on the growth of Enterococcus strains

P-5          Protective effect of melatonin to yeast against alcoholic fermentation associated stresses


Topic: Vine/grape: quality, maturation, treatments, varieties

P-6          Changes on anthocyanins and stilbenes grape composition induced by foliar application of ethephon

P-7          Estimating winegrape quality potential from a fluorescence-based index of anthocyanin content measured in vine leaves at veraison

P-8          High anthocyanin hybrids from Monastrell grapes adapted to climate change

P-9          New insights on the phenolic metabolism of grape berry seeds

P-10       Phenolic composition of wines elaborated in contact with vine-shoot chips

P-11       Acacia gum and sparkling wines: the beginning of a beautiful friendship?

P-12       Chemical and Organoleptic evaluation of wine quality from different clones of C.V Cabernet Sauvignon grown in Israel using HS-SPME-GCMS, E-tongue & E-nose.

P-13       Addition of a commercial preparation enriched in glutathione in white musts: Effect on wines aroma composition

P-14       Assessment fertigation effects on volatile and non-volatile compounds in Vitis vinifera Albariño

P-15       Selective cluster thinning impacts phenolic composition of Refosco dal Peduncolo Rosso (Vitis vinifera L.) grapes during fruit maturation

P-16       Improvement of Syrah grapevine nutrition by application of elicitor fertigation: effect on plant physiology and grape composition

P-17       Leaf removal as affecting aromatic precursors dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.)

P-18       What happens to grape quality when ozonated water is applied on the grapevine?

P-19       The impact of Grapevine Leafroll Disease on grape and wine chemistry in Vitis vinifera L. in South Africa

P-20       Mono- and di-glucoside anthocyanins extraction in mould resistant varieties

P-21       Effect of leaf removal and grape maturity on polysaccharide composition of grapes and wines

P-22       Phenolic and sensory potential of new red hybrid grape varieties resistant to cryptogamic diseases

P-23       Remarkable dynamic nature of macromolecular content in grapevine berries in reaction to microclimatic factors: evidence from a Shiraz row-orientation model vineyard

P-24       Influence of unripe grapes to reduce ethanol content and pH on the color, polyphenols and polysaccharides composition of Pinot Noir and Tannat wines

P-25       Potential of minor grape varieties from the Pyrenean Massif

P-26       Evolution of polyphenolic compounds of Grenache wine obtained from grapes treated by Pulsed Electric Fields during aging in oak barrel

P-27       Aroma composition of white wines: a way to select new adapted varieties in climate changing context

P-28       Methyl jasmonate foliar and cluster applications to Bonarda vineyard: Effect on wine phenolic composition and sensory attributes

P-29       Effect of sulfur and copper sulfate phytosanitary treatments in the generation of reductive problems in the wine

P-30       Influence of berry size on the enological composition of Garnacha x Tempranillo hybrids

P-31       Different aromatic chemical profiles in Grenache wines from vineyards of different potential

P-32       Sensory characterization of wines produced with grapes harvested at different time points

P-33       HEAT BERRY: The influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. cv. Riesling

P-34       Improved berry quality of cv. Gewürztraminer by mediating radiation regime

P-35       Valorisation of ancient grapevine varieties preserved in Spain. In search of specific wine aroma


Topic: Metabolites and macromolecules

P-36       Converting grape tannins from winery marc into active packaging

P-37       Investigating the production of polyols in wine yeasts

P-38       The elimination of suspended cell wall material in musts improved the chromatic characteristics and phenolic compounds content of red wines

P-39       Removing of biogenic amines of the wine by selective adsorption on functionalized porous solids

P-40       Quantification of crown procyanidins in different grapes according to the vintage and accumulation kinetics of crown procyanidins during grapes ripening

P-41       Grape color variation involves genetic and micro-environmental changes that alter berry phenolic and aromatic composition

P-42       Effect of application of elicitors and grape pomace extract over the phenolic composition on Monastrell wines

P-43       Impact of sulphur compounds on the release of 3-mercaptohexanol and 4-mercapto-4-methyl-2-pentanone from their precursors in synthetic medium

P-44       Chemical characterization, antioxidant properties and oxygen consumption rate of oenological tannins in a wine model solution

P-45       Polyphenol accumulation in Vitis specie leaves during the vegetative season

P-46       Changes in the cell wall composition and phenolic extraction of musts and wines made from Shiraz grapes of three ripeness levels

P-47       Development of UV-vis and FTIR models for polyphenol quantification in red wine

P-48       Skin and seed lipid composition of grape genotypes autochthonous to the Spanish region of Castilla-La Mancha

P-49       Volatile metabolites produced by different flor yeast strains during wine biological ageing

P-50       Influence of different saline water irrigation treatments on grape and wine phenolic content

P-51       Antiradicalic must supplementation for preventing the atypical aging of white wines

P-52       Melatonin and its derivatives in red wine: contribution of fermenting microorganisms

P-53       Increasing varietal thiols in South African Sauvignon blanc wines

P-54       Exocellular laccases from three Botrytis cinerea strains: The difference in their activities is not related to their catalytic protein parts

P-55       Impact of grape maturity on Merlot and Tempranillo wines ester contents and sensorial characteristics

P-56       Improvement of grape aroma and stilbene compositional characteristics during postharvest ozone treatment

P-57       Targeted analysis of intra and extracellular media of three winemaking strain of yeast

P-58       High-resolution mass spectrometry based non-targeted metabolomic analyses for the study of the toasting/ tannin potential interaction in oak wood

P-59       Using machine learning models to predict proanthocyanidin and anthocyanin concentration in red wines

P-60       Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties.

P-61       Polyphenolic metabolite profiling in less frequent red grape Uruguayan varieties

P-62       Origin and formation of Riesling varietal character and its evolution during bottle aging.

P-63       Multivariate optimization of headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for analysis of terpenoids in sparkling wines

P-64       New insights into the mechanisms of resistance to polyphenols in Oenococcus oeni using label-free quantitative proteomics.

P-65       Have the Sparkling wine lees a bacterial growth effect?

P-66       Characterization of lipid fraction of grape seed and grape pomace from five grape varieties

P-67       Chemical and sensorial characterization of varietal wines of the cv. Pais from Maule and Itata Valley

P-68       Characterization of AgNPs in wine samples by Single Particle – Inductively Coupled Plasma Mass Spectrometry

P-69       WineOmics: to go further on the understanding of the wine aroma properties through multidimensional gas chromatography

P-70       Antioxidant activity and composition of unripe Sangiovese grapes and juice obtained by solid-liquid extraction


Topic: Microbiological diversity and quality

P-71       Influence of abiotic factors on the rhizobacteria diversity of Malbec and Cabernet Sauvignon cultivars located at Ullum Valley in San Juan, Argentina

P-72       Analysis of NCR mechanism in Hanseniaspora vineae and Saccharomyces cerevisiae during winemaking

P-73       Investigations into L-methionine degradation during wine fermentation and the role of yeast ARO genes in the formation of 3-(methylthio)-1-propanol

P-74       Impact of a biofungicide applied to grapevine on winemaking.

P-75       Chemical markers in wine related to low levels of yeast available nitrogen (YAN) in the grape: Effect of yeast strains.

P-76       Potential of non-Saccharomyces yeasts to mitigate effects of climate change in wine making

P-77       Indigenous lactic acid bacteria population found in Rioja Alavesa red wines fermentations and their ability to produce biogenic amines and ethyl carbamate

P-78       Organic viticulture improves yeast diversity in grape musts from Galicia

P-79       Impact of nitrogen sources on the fermentative kinetic and aroma compounds production by non-Saccharomyces yeasts in alcoholic fermentation

P-80       Why do grape-based fruit wines could be “super” magic?

P-81       RNA seq reveals different yeast behaviours in terms of nitrogen consumption and fermentative aroma production

P-82       Optimizing bioinformatic pipelines with mock communities datasets.

P-83       Effect of air in volatile compounds profile of different wine yeasts strains

P-84       The impact of [GAR+] prions on wine fermentation is small and depends on the genetic background

P-85       Co-cultivation with Metschnikowia pulcherrima promotes a species-specific response to iron depletion in Saccharomyces cerevisiae

P-86       Influence of co-inoculation and bacteria strain in the malolactic fermentation and chemical composition of tempranillo wines.

P-87       Acidification and diminution of the sugar to ethanol yield of a new strain of S. cerevisiae

P-88       Differences in the volatile fingerprints and fermentation performances of wine yeasts

P-89       Isolation and physiological characterization of non-Saccharomyces yeast strains with potential oenological role from different regions of Italy

P-90       Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae


Topic: Perceptions and emotions in wine consumption

P-91       Aromatic Profile of different Monastrell White Hybrids  analyzed by GC-SPME-MS.

P-92       Development of a projective tasting task. Application to the management of Champagne reserve wines.

P-93       Understanding the effect of wine matrix composition on the long lasting aroma perception of typical wine esters

P-94       Sensory differences in simple solutions of individual fruity esters cannot be perceived in complex mixtures such as red wine

P-95       How consumer involvement affect emotions law of hedonic asymmetry in the Spanish wine market?

P-96       Impact of pre-sensorial interactions on fruity aroma perception of red wine


Topic: Wine sensoactive molecules

P-97       Determination and relevance of thiols in South African red wine

P-98       Exploring a new range of heating temperatures to produce thermovinified wines with enhanced concentrations of grape derived aroma compounds

P-99       Distribution of enantiomers of 3-sulfanylhexan-1-ol and its acetate in wine determined by HPLC-MS/MS

P-100     Recoverying  the lost aromas of  wine fermentation

P-101     Influence of grape geographical origin on aroma composition variability in red wines obtained from Valpolicella autochthonous grapes

P-102     Study of the aromatic oxidation markers in Tempranillo wines by GC-MS analysis

P-103     The limonene-derived mint aroma compounds. Recent advances in the knowledge of freshness of aged red wines.

P-104     Thiol and 2-Alkenal Reactions in Grape Juice Media to Form Aroma Precursors in Wine: The Impact of pH, Temperature, and Sulfur Dioxide

P-105     Characterization of rosé wines elaborated with new grape genotypes identified in Castilla-La Mancha: phenolic and volatile composition, chromatic characteristics and sensorial properties

P-106     Green chemsitry to obtain natural flavourings from oenological woods

P-107     Chemical and sensory evaluation of white wines elaborated with Jarrosuelto and Pintada: new grape genotypes from Castilla-La Macha

P-108     Relationship between the structure of wine mannoproteins and their ability to interact with wine phenolic compounds

P-109     Diethyl acetals contribution to aged wine distilled spirit, a new look on an old story.

P-110     Probe key-odorants in wine through online GC/O recombination with Olfactoscan

P-111     Fractionation of grape anthocyanins through centrifugal partition chromatography (CPC) and evaluation of their sensory properties

P-112     Confirmation of odour threshold levels for five taint compounds in red wine

P-113     Side-effects of astringency reducer mannoproteins on wine colour

P-114     Aromatic complexity in Verdicchio wines.

P-115     Development of a simple methodology for the quantification of polyfunctional mercaptans in wine using in situ propiolate derivatization followed by SBSE-GC-GC-MS

P-116     Evidence of oenological differences according to species and ring width grading of French oak

P-117     Study in real conditions of the liquid and oxygen transfer through the staves of an oak barrel

P-118     The aroma potential of semi-industrial distillates obtained from mold resistant varieties

P-119     Red wines quality judgements prediction by experts and wine guides using a trained panel

P-120     In-mouth sensation and wine structure of ultra-premium red wines

P-121     Evolution of Valpolicella wines from grape to ageing: an insight into aroma expression of

P-122     Astringency diversity of Italian red wines

P123      Study of the volatile metabolites, and their glycosylated precursors, able to differentiate individual red grape varieties grown in Uruguay

P-124     Impact odorants evolution along the second fermentation and ageing on lees of País cv. sparkling wine

P-125     Changes in wine headspace related to matrix and physical parameters

P-126     Effect of acetaldehyde, oak chips and their interaction on the phenolic, aromatic and polysaccharide composition of Cabernet Sauvignon wines

P-127     Can adjuvants and filtration strategies combined with copper treatments improve the elimination of reductive off-odors?


Topic: Wine stability: chemistry, microbiology, technology

P-128     White grape must oxygenation: set-up and sensory impact

P-129     Large-volume-wine quality monitoring

P-130     Effect of different commercial fining agents on the phenolic composition of young and aged red wines

P-131     Impact of oenological tannins on Laccase activity

P-132     Oxygen consumption rate by the lees during sparkling wine (Cava) aging; Influence of the aging time

P-133     White wine protein haze formation: The role of sulfur dioxide on protein aggregation and new methodologies for protein stabilization

P-134     Impact of red and white wine macromolecules on the removal of copper(I) sulfide by membrane filtration

P-135     Extraction of volatile compounds in model wines in contact with vine-shoot chips

P-136     Colloidal stability of polyphenols in young red wine by Acacia senegal gum: the major implication of protein-rich arabinogalactan-proteins

P-137     Evolution of bottled wines treated with Quercus pyrenaica oak wood and micro-oxygenation under demand

P-138     Classification of oak barrels by their oxygen and carbon dioxide transfer rate: impact on the aromatic profile of red wines

P-139     Multi-element composition of Amphora wines by ICP-MS

P-140     Stabilization of protein unstable white wine: Environmental assessment of a bentonite alternative

P-141     Phenolic compounds and sensory profile of wines with 10 years in the bottle after ageing with alternative to barrels products and micro-oxygenation

P-142     Removal of white wine heat unstable proteins by using proteases and flash pasteurization. Comparison with bentonites treatments.

P-143     New methodologies to produce the base wines used for the production of sparkling wines in Mediterranean semi-arid climax

P-144     Predicting the Aging Potential of Red Wines: Identification of Key Aroma Compounds and Precursors

P-145     Effect of cooperage by-product extracts on the quality of red wines

P-146     Investigating thiol stability in commercial Chenin Blanc wines using chemical analysis and sensory evaluation: a comparison with Sauvignon Blanc

P-147     Use of winery by-product extracts and colloidal silver as preservatives in white winemaking

P-148     Reducing the sensory impact of negative volatile phenols in red wine by chitosan: Impact on wine quality

P-149     Influence of non-allergenic fining agents on white wine phenolic and volatile composition

P-150     Effect of shape and material of the tanks used during wine storage over chemical composition and sensory attributes of Sauvignon Blanc wines.

P-151     Optimizing the consumption of oxygen, o-quinone and phenylacetaldehyde formation in a wine model system using response surface methodology.

P-152     EPR investigation of direct oxyradical scavenging and metal chelation activities of chitosan as an alternative to sulfites in enology

P-153     Effect of closure and storage temperature on phenolic composition and colour of cv. Malbec wines (Mendoza, Argentina)

P-154     Advances in the analytical determination of free and bonded VSCs and of truly free SO2

P-155     Zenith: tartaric stability obtained using the cold treatment is over

P-156     Assays on acetaldehyde-reactive polyphenols (ARPs).

P-157     Wine microbial stabilization using coiled UV-C reactor

P-158     Chitosan in sparkling wines produced by the traditional method: influence of its presence during the Prise de Mousse.

P-159     Study of the composition of ‘Pedro Ximénez’ wine aged in different woods