Dipartimento di Scienze Agrarie, Forestali e Alimentari - DISAFA

QUAD. VITIC. ENOL. UNIV. TORINO, 31, 2009-2010

MACROWINE 2010 Proceedings - 3rd International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines

Session 1 - CHEMISTRY, FUNCTIONALITY AND ANALYSIS OF GRAPE AND WINE MACROMOLECULES AND SECONDARY METABOLITES

Ph. Darriet, E. Sarrazin, M. Nikolantonaki, A. Pons, C. Thibon, M. Pons
Chemistry and analysis of key volatile compounds of wine and their precursors in grape

A. L. Waterhouse
Recent observations in wine oxidation

V. Buoso, R. Vallorani, M. Petrozziello, M. Guaita, A. Bosso
Monitoring of mannoprotein cessions during wine aging on lees: development of a simple enzymatic method

S. Manteau, D. Monnet, Ph. Poinsaut
Immunotest^π: a new test for the determination of proteic stability in white and rosé wines

M. Nikolantonaki, M. Jourdes, K. Shinoda, P.-L. Teissedre, S. Quideau, Ph. Darriet
Identification and formation kinetic study of phenolic compounds-volatile thiols adducts by enzymatic oxidation

A. Oberholster, L.-M. Carstens, E. H. Witbooi
Evaluation of methods used for the isolation and characterization of grape skin and seed, and wine tannins

C. Pagliarani, A. Ferrandino, N. Centonze, A. Schubert
Preliminary studies on polyphenol assessment by Fourier transform-near infrared spectroscopy (FT-NIR) in grape berries

Session 2 - BERRY DEVELOPMENT AND BIOSYNTHESIS OF GRAPE SECONDARY METABOLITES

J. Battilana, F. Emanuelli, L. Costantini, G. Gambino, F. Gasperi, I. Gribaudo, P. This, P. K. Boss, M. S. Grando
Investigation of VvDXS function and its effects on muscat flavor levels

C. D’Onofrio
Aroma accumulation trends during berry development and selection of grape aroma candidate genes suitable for functional characterization

C. D’Onofrio, P. K. Boss
Optimization of aroma production in grape cell suspensions induced by chemical elicitors

M. Ferri, A. Tassoni
Chitosan elicits mono-glucosylated stilbene production and release in fed-batch fermentation of grape cells

L. Rustioni, M. Rossoni, L. Defilippi, O. Failla
Seed phenolics oxidation: development of a new ripening index

Session 3 - MOLECULAR EFFECTS OF STRESS AND VINEYARD MANAGEMENT

L. Chkaiban, E. Becatti, A. Ranieri, P. Tonutti
Postharvest elicitors and metabolic changes in wine grape berries

I. Ky, G. Pasquier, M. Jourdes, M. Fermaud, A. L’Hyvernay, L. Geny, B. Doneche, P.-L. Teissedre
Effect of Botrytis cinerea and esca on phenolic composition of berries and wines

L. Tuccio, E. Fierini, D. Remorini, P. Tonutti, G. Scalabrelli, P. Pangrazzi, M. Varner, P. Pinelli, G. Agati
Evaluation of winegrape anthocyanins in the vineyard using a portable fluorimetric sensor: seasonal and water regime effects

A. Ferrandino, G. Murru, J. M. Luna, J. Escalona, A. Schubert, C. Lovisolo
Anthocyanins, flavonols and hydroxycinnamates of 8 Vitis vinifera cultivars from the Balearic Islands

F. Magurno, R. Balestrini, E. Lumini, V. Bianciotto
Outside and inside grapevine roots: arbuscular mycorrhizal fungal communities in a ‘Nebbiolo’ vineyard

F. Mannini, D. Santini, P. Cascio, G. Mazza
Modification on grape phenolic and aromatic composition due to different leafroll virus infections

D. Santini, P. Cascio, G. Mazza, F. Mannini
Influence of different environments on grape phenolic and aromatic composition of three clones of ‘Nebbiolo’ (Vitis vinifera L.)

P. Scafidi, M.G. Barbagallo, M.O. Downey
Influence of light exclusion on anthocyanin composition in ‘Cabernet sauvignon’

N. Tango, M. Ferri, A. Tassoni
Valorisation of nutraceutical and health-related properties of wine-grapes of Emilia-Romagna Italian region

L. Urruty, J. Audebert, G. Snakkers, G. Ferrari, L. Lurton
Relevance of an immunoassay test for rapid detection of Botrytis cinerea in ‘Ugni blanc’ musts and wines

Z. Zsófi, Z. Barócsi, I. Balga, E. Sz?cs, G. Várady, B. Bálo
Terroir aspects of harvest timing in a cool climate wine region: physiology, berry skin phenolic composition and wine quality

Session 4 - IMPACT OF MICROBIOLOGICAL AND ENOLOGICAL TECHNIQUES ON WINE MACROMOLECULES

K. Bindon, P. Smith, J. Kennedy
Toward a model of grape proanthocyanidin extraction during vinification

L. Boutegrabet, A. Fekete, N. Hertkorn, Y. Papastamoulis, P. Waffo-Teguo, JM Mérillon, Ph. Jeandet, R. Gougeon, Ph. Schmidt-Kopplin
Ultra high pressure liquid chromatography for stilbenes separation and their determination in Burgundy red wines

B. Bach, S. Le Quere, M. Grimbaum, P. Vuchot, L. Barnavon
Evolution of biogenic amines content in wine during sample conservation–method optimisation for analysis of biogenic amines

B. Lorrain, K. Chira, P.-L. Teissedre
Phenolic composition of Bordeaux grapes 2009 vintage: comparison with 2006, 2007 and 2008 vintages

G. Antalick , M.C. Perello , G. De Revel
Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma

L.-M. Carstens, W.J. Du Toit, A. Oberholster
Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine

J. Contreras, J. Tomé, N. Kountoudakis, M. Esteruelas, F. Fort, J. M. Canals, F. Zamora
Effectiveness of carboxymethyl cellulose (CMC) on tartaric stabilization of cava base wine

M. Esteruelas, N. Kountoudakis, E. González, M. Gil , F. Fort, J. M. Canals, F. Zamora
Phenolic compounds present in natural haze protein of Sauvignon white wine

M. Jourdes, I. Ky, C. Saucier, S. Quideau, P.-L. Teissedre
Identification and quantification of c-glucosidic ellagitannins and their derivative in red wine aged in oak barrels

E. Lira, F. Salazar, E. Pandolfi, I. Achaerandio,C. Güell, F. Löpez
Protein stabilization of white wines by stabilizing filtration: pilot studies

M. Marangon, M. Lucchetta, E.J. Waters
The use of zirconia dioxide enclosed in a metallic cage for the stabilisation of Chardonnay white wine

O. Martínez, L. Martínez, L. Díez, J.C. Sancha, Z. Guadalupe, B. Ayestarán
Study of varietal wines from the qualified origin denomination Rioja (Spain): analysis of wine colour, polysaccharides, polyphenols and biogenic amines and amino acides

L. Martínez, O. Martínez, Z. Guadalupe, B. Ayestaràn, S. Pérez-Magariño
Enological potential of autochtonous grape cultivars from Castilla y León (Spain) to elaborate sparkling wines: polyphenolic and biogenic amines and amino acid composition of base wines

A. Rodrigues, J.M. Ricardo-Da-Silva, C. Lucas, O. Laureano
Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars

C. Romani, P. Domizio, L. Lencioni, M. Gobbi, F. Comitini, M. Ciani, I. Mannazzu
Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

M.P. Serratosa, A. Lopez-Toledano, A. Marquez, M. Medina, J. Merida
Influence of dipping pretreatments in drying of ‘Pedro Ximenez’ grapes in chamber at controlled temperature

Session 5 - RELATIONSHIPS BETWEEN SECONDARY METABOLITES AND WINE SENSORY PROPERTIES

A. Escudero, V. Ferreira
Chemical systems behind wine aroma perception: overview, genesis and evolution

D. Borsa, F. Piano, F. Bonello, L. Chiusano, M.C. Cravero
Uvalino wine: chemical and sensory profile

S. Campolongo, C. Lamberti, K. Rantsiou, E. Pessione, L. Cocolin
Brettanomyces bruxellensis and off-odours: genetic and proteomic approaches to unravel the molecular mechanism of ethyl-phenols production

K. Chira, N. Pacella, M. Jourdes, P.-L. Teissedre
Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age

W.J. Du Toit, C. Coetzee, K. Lisjak, L. Nicolau
Different oxygen and sulphur dioxide concentrations in ‘Sauvignon blanc’ must: effect on the composition of the must and wine

G. Lytra, Ph. Darriet, J.-Ch. Barbe
Perceptive interactions and wine typical fruity aroma

J. Michel, M. Jourdes, T. Giordanengo, N. Mourey, B. Lorrain, P.-L. Teissedre
Oak wood influence on the organoleptic perception of red wine

M.J. Ruiz, L. Zea, L. Moyano, M. Medina
Aroma profile of ‘Pedro Ximenez’ sweet musts obtained from dried grapes by different methods

M. Sánchez-Iglesias, S. Pérez-Magariño, M. Ortega-Heras, C. González, L. Martínez, Z. Guadalupe, B. Ayestarán
Volatile composition of base wines to obtain sparkling wines from seven autochthonous grape varieties from Castilla y León (Spain)

E.H. Witbooi, V.A. Carey
Sensory evaluation of ‘Sauvignon blanc’ grapes by a trained panel

Session Regular papers

S. Guidoni, D. Dellavalle, F. Torchio, L. Rolle, V. Gerbi
Il cordone speronato per il vitigno ‘Barbera’ in Piemonte
Spur-pruning cordon for ‘Barbera’ vines in Piedmont

F. Mannini, M. C. Cravero, F. Bonello, E. Marchese , E. Paravidino , R. Tragni
Caratterizzazione agronomica ed enologica della cultivar da incrocio intraspecifico ‘Passau’ per un’utilizzazione commerciale
Agronomic and oenological characterization of the intraspecific cross ‘Passau’ in the aim of its commercial use

F. Orlandi
Consumo moderato di bevande alcoliche e rischio di cancro
Moderated consumption of alcoholic beverages and cancer risk

F. Bonino, M. Bovio
Forma di allevamento alternativa per l’ ‘Erbaluce’: monitoraggio nel biennio 2006-2007 di impianti a controspalliera a confronto con la pergola
Alternative training system for cv ‘Erbaluce’. comparison between pergola and VSP system during 2006 and 2007 years

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