If you want to see the poster please click in the name.
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
LIST OF POSTERS
Topic: Bioactivity and physiology
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-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-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-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-32 Sensory characterization of wines produced with grapes harvested at different time points
P-35 Valorisation of ancient grapevine varieties preserved in Spain. In search of specific wine aroma
Topic: Metabolites and macromolecules
P-37 Investigating the production of polyols in wine yeasts
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-44 Chemical characterization, antioxidant properties and oxygen consumption rate of oenological tannins in a wine model solution
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-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-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-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-74 Impact of a biofungicide applied to grapevine on winemaking.
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-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-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-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-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-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-129 Large-volume-wine quality monitoring
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-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-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-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