Wine Active Compounds 2008

Proceedings of the WAC2008 International Conference

Franco France 95,00 € Franco tous pays 115,00 €
Auteur(s) auteurs Non
Nb pages nb_pages 288
Année d'édition anneedition 2008
Langue(s) langues Français, Anglais
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Franco France price 95,00 €
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It was a great pleasure for me and all the members of both the Organizing and the Scientific Committees to prepare the Second International Conference on Wine Active Compounds under the auspices of the UNESCO Chair «Culture et Traditions du Vin” and the Jules Guyot Institute at University of Burgundy.

Scientific interests in this field of research are active and they contribute to a better understanding of wine molecules having biological roles and taste/olfactory properties. The contributions gathered in this book provide the most recent advances on these topics.

These proceedings contain 115 peer-reviewed contributions presented in four chapters. It is a real pleasure and an honor to realize that these contributions efficiently cover the different topics proposed for this conference and actually come from all around the world, including almost all of the institutions actively involved in vine and wine research.

The first chapter, comprising the highest number of contributions of this book, focuses on the origin of wine active compounds and on the physicochemical interactions with one another or with solid interfaces related to wine ageing and bottles storage. Besides, contributions on metabolomics approaches for determining the origin of active compounds and the central role of winemaking processes on flavour and health benefit compounds are of particular topical interest.

Wine odour/taste-active compounds have been the subject of intense researches in recent years. The second chapter addresses the fields of perception, cognition and consumer science. It brings together reports on how wine odor/taste-active compound interactions impact consumer perceptions and preferences.

The correlations between wine micro-components and human health undoubtedly give rise to more and more excitement. Recent reports opened a new future for a moderate consumption of wine, and beside the well-known anti-oxidant effect of the numerous polyphenols, there are now potentialities for a nutritional preventive effect. The third chapter stresses on recent research advances in this field.

This second international conference on Wine Active Compounds has ended with a special session on wine consumption and consumer behavior, which gathered the eight communications appearing in the last chapter of this book.

David Chassagne
Co-Coordinator of WAC2011
University of Burgundy
Dijon, March 2011



  • 1 - Active molecules from a biological point of view
    • Structure and properties of wine phenolic compounds
      V. Cheynier
    • In vivo disposition of phenolic compounds from wine in humans.
      Covas MI, Ortuño J, Pujadas-Bastardes MA, Fitó M, de la Torre R
    • Resveratrol: from vine plant to human diet
      N. Latruffe, D. Delmas, A. Lançon, D. Colin, G. Lizard, F. Mazué, P. Dutartre and B. Jannin
    • Preventive effect on superoxide
      Anion production of 4 wine phenolics molecules administered with a moderate dose in a metabolic syndrome murine model
      J. Azay-Milhau, E. Youl, T. Sutra, C. Oiry, M. Moréna, J.-L. Bessone, R. Magous, J.-P. Cristol, G. Cros and P.-L. Teissedre
    • Moderate wine drinking and all causes mortality: 
      A prospective cohort study in 42,883 French men from Eastern France: the “Color” study
      D. Lanzmann-Petithory, R. Guéguen, O. Brandmeyer, S. Krisa, O. Henry, J.-M. Mérillon and S.C. Renaud
    • Resistance to oxidation of white wines accessed by antioxidant free radical scavenging and NMR techniques
      C. M. Oliveira, A. M. S. Silva, P. G. Pinho and A. C. S. Ferreira
    • Ochratoxin A: From grape to wine
      A. Silva, M. Daria Fumi and M. Lambri
    • Recent acquisitions in grapevine phytoalexin research:
      Engineering plants with the stilbene synthase gene for improving resistance to disease and the nutritional quality of food products
      P. Jeandet, B. Delaunois, A. Conreux, S. Cordelier and C. Clément
    • Evaluation of the dual antibacterial and antioxidant activities of wine polyphenols
      A. García-Ruiz, I. López-Exposito, S. Díaz, B. Bartolomé, M. Ángeles Pozo-Bayón, P. J. Martín-Álvarez and M.Victoria Moreno-Arribas
    • Antioxidant grape compounds show antibacterial activity towards different Helicobacter pylori clinical isolates
      C. D’Addario, S. Martini, D. Braconi, G. Bernardini, C. Rossi, N. Figura and A. Santucci
    • Study of the antioxidant power of oak wood used in ageing process
      Mª Elena Alañón, Mª Consuelo Díaz-Maroto,
      and Mª Soledad Pérez-Coello
    • Antioxidant activity of different Red Wine polyphenolic fractions isolated by High Speed Countercurrent Chromatography and submitted to in vitro digestion
      M. Noguer, A. B. Cerezo, M. Rentzsch, P. Winterhalter, A. M. Troncoso and M. C. García-Parrilla
    • Effect of Spanish red wine on biomarkers of oxidative stress Contribution of phenolic composition
      Mª D. Rivero-Pérez, Mª L. González-Sanjosé and Pilar Muñiz
    • AISA 5203-L molecule for a combined anti-inflammatory and anti-stress activity
      J.-F. Bisson, C. Menut and P. A. d’Alessio
    • Moderate alcohol consumption in type 2 diabetic subjects could increase insulin sensitivity
      B. Schmitt and M. Mireaux
    • Investigations of vine grape resveratrol analogues effects towards human colon cancer cells proliferation
      D. Colin, A. Gimazane, G. Lizard, J.-C. Izard, N. Latruffe and D. Delmas
    • In vitro evaluation of the antimicrobial activity of wine phenolics and their metabolites towards Escherichia coli
      C. Cueva, I. López-Expósito, M. Á. Pozo-Bayón, M.V. Moreno-Arribas and B. Bartolomé
    • Stilbene content of Spanish Cencibel (Tempranillo) red wines
      A. Wilkens, P. Winterhalter and I. Hermosín-Gutiérrez
    • Determination of biogenic amines during quality red wine making
      M. García-Marino, Á. Trigueros-Vicente and T. Escribano-Bailón
    • Rapid electrochemical method to screen antioxidant capacity of biological matrices (RESAC)
      J. Héritier and W. Andlauer
    • Origine et maîtrise des amines biogénes dans les vins
      Rôles dans l’intolérance aux vins

      V. Gerbaux et G. Kanny
  • 2 Active molecules from a sensory point of view
    • Wine Consumer Flavour Preferences
      I. Lesschaeve
    • Sparkling wines with different CO2 levels: effect on physico-chemical composition and aroma release
      E. Guichard, N. Roudnitzky, D. Valentin and O. Brun
    • Understanding the role played by the odorants and their interactions on wine flavour
      V. Ferreira, A. Escudero, E. Campo and J. Cacho
    • Characteristics of key volatiles in red table wines produced from cold-hardy winegrape cultivar “Frontenac”
      A. Katharine Mansfield, Z. Vickers and G. A. Reineccius
    • Wine tannin concentrations: insights into varietal, regional and quality differences
      M.D. Mercurio, R.G. Dambergs, I.L. Francis, M.J. Herderich and P.A. Smith
    • Microplate assay for estimating astringency induced by wine polyphenols
      G. Fia, C. Dinnella, E. Monteleone and Mario Bertuccioli
    • The distinctive nature of New Zealand Sauvignon blanc: Sensory and chemical analyses
      W. Parr, J. Green, R. Agnew, D. Valentin, K. Stronge, M. Trought, C. Dacremont and J. Bennett
    • Impact of partial alcohol reduction by reverse osmosis on static and temporal sensory perception of red wines
      S. Meillon, C. Urbano, S. Cordelle and P. Schlich
    • Consumer acceptance of tannin enriched wines
      J. Drinkine-Magneux, P. Vuchot,D. Toillon, C. Riou and L. Barnavon
    • Same Compounds: Different Flavours?
      B. C Smith
    • GC-O posterior intensity method in discrimination of clonal wines from two vintages
      G. Botelho, A. Mendes-Faia and M. Cristina Clímaco
    • Determination of furan compounds in cava sparkling wine
      J. Bosch-fusté, S. Vichi, M. Riu-Aumatell, S. Buxaderas and E. Lopéz-Tamames
    • Stereoselective formation of the varietal aroma compound rose oxide during alcoholic fermentation
      S. Koslitz, L. Renaud, M. Kohler and M. Wüst
    • Aroma compounds released from glycosidic precursors present in vine leaves from some Spanish cultivars
      P. Hernánez-Orte, N. Loscos, A.-C. Lapeña, J. Cacho and Vicente Ferreira
    • Screening for grape odourless precursors of some relevant wine aroma
      N. Loscos, P. Hernández-Orte, J. Cacho and V. Ferreira
    • Oxidized Burgundy Chardonnay wines: sensory space boundaries, and identification of volatile target compounds
      M.-C. Naudot, J.-B. Alinc, O. Meurgues, J.-P. Gervais, J. Jaffré and Y. Le Fur
    • Olfactometric and sensory study of a Tempranillo red wine before and after a forced oxidation process
      T. Balboa, M. Aznar, T. Arroyo and J. M. Cabellos
    • Evaluation of organoleptic impacts due to an increased production of glycerol, 2,3-butanediol and acetoin
      S. Caillé, M. Ehsani, K. Muller,
      A. O. Julien,S. Dequin and A. Samson
    • Sensorial aspects of “Brett character” Re-evaluation of olfactory perception threshold of volatile phenols in red wine
      A. Romano, M.-C. Perello, A. Lonvaud-Funel and G. de Revel
    • Production of off-flavours derived from indole by wine associated microorganisms during fermentation process
      M. Arévalo-Villena, D. Capone, M. Sefton, E. Bartowsky and A. Briones
    • The influence of nitogenous substances on the organoleptic characteristic of the wines during their evolution
      O. Tita, L. Oprean, M.-A. Tita, M. Pacala and E. Lengyel
    • Importance of indole in the off-flavour of a sparkling white wine
      F. San Juan, R. López, L. Culleré, J. Cacho and V. Ferreira
    • Fermentation by-products at subthreshold levels as responsibles for off-flavours
      A. Peña, A. Escudero, E. Campo, J. Cacho and V. Ferreira
    • Sensory profiles of a set of commercial Spanish monovarietal young white wines
      A study using sorting task, list of terms and frequency of citation
      E. Campo, D. Vinh Bao, V. Ferreira and D. Valentin
    • Development of chemical references for aroma, flavour, taste and mouth-feel for wine quality evaluation
      I. Etaio, M. Albisu, E. Gaston, M. Ojeda, P. F. Gil and F. J. Pérez Elortondo
    • Impact of olfactory component in the potential for aging judgment of wines
      J. Langlois, J. Ballester, D. Peyron and C. Dacremont
    • Effect of grape variety and Terroir on proanthocyanidin composition and sensorial perception
      K. Chira, C. Saucier and P.-L. Teissedre
    • L’acide citrique, le diacétyle, le caractère beurré et le profil sensoriel des vins de cépages blancs
      Approche théorique, expérimentale et organoleptique
      C. Croitoru
    • Color analysis of wine pigments by transmission, diffuse reflectance and spectroradiometry
      M. García-Marino, M. Luisa Escudero-Gilete, M.-L. González-Miret, M.-T. Escribano-Bailón, J.-C. Rivas-Gonzalo and F.-J. Heredia
    • Palatability of polyphenol-rich wines:
      Correlations between salivary profiles and acceptability of Shiraz wines of varying flavan-3-ol concentration
      C. Payne, P. Bowyer, M. Herderich and S. Bastian
    • Relation entre dégradation des parois et polymérisation des tannins dans la pellicule de raisin: Incidence sur l’aspect sensoriel des vins
      S. Lacampagne, S. Gagné, C. Deytieux-Belleau, A. L’Hyvernay, B. Donèche et L. Gény
    • Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer liking
      N. Roudnitzky, T. Thomas-Danguin, E. Guichard, O. Brun, T. Bidaut and D. Valentin
    • Incidence de l’intensité du dégazage par nucléation sur les caractéristiques « au nez » et « en bouche » des vins effervescents
      R. Marchal, S. Rondot, B. Thuillier, H.-L. Arnould and P. Jeandet
    • Incidence de la standardisation de l’effervescence sur les caractéristiques visuelles d’un Crémant de Bourgogne
      R. Marchal, B. Thuillier, H.-L. Arnould and P. Jeandet
  • 3 Processes of wine making and wine ageing: their impact on the origin and the nature of wine active compounds
    • Microbial modulation of wine aroma and flavour
      I. S. Pretorius and J. H. Swiegers
    • Influence of phenolic maturity of grapes on wine astringency
      N. Kountoudakis, R. Canals, C. Llaudy,
      F. Fort, J. Miquel Canals and F. Zamora
    • Pigment composition of wines obtained from carbonic maceration: correlations with colour features
      F. Chinnici, F. Sonni, N. Natali, S. Galassi and C. Riponi
    • An investigation into factors affecting wine aging
      M. McKay, A. De Villiers and W. Du Toit
    • Evidence for flow patterns and mixing mechanisms in champagne glasses: their likely impact on the kinetics of CO2 and flavour release
      G. Liger-Belair, S. Villaume, G. Polidori and P. Jeandet
    • Analytical discrimination between oaked wines and wines aged in oak barrels
      S. Butticaz and A. Rawyler
    • Expressing forest origins in the chemical composition of wines with ultrahigh resolution mass spectrometry (FTICR-MS)
      R. D. Gougeon, M. Lucio, N. Hertkorn,
      D. Peyron, D. Chassagne, F. Feuillat, P. Cayot,
      A. Voilley, I. Gebefügi and P. Schmitt-Kopplin
    • The role of dicarbonyl compounds
      associated with AA in the formation of Maillard-type odorous products under soft conditions
      G. de Revel
    • Identification d’une voie de formation du sotolon dans les vins blancs secs
      A. Pons, V. Lavigne, P. Darriet et D. Dubourdieu
    • Key protein of Saccharomyces cerevisiae wall involved in 4-ethylphenol sorption in a model wine
      R. Pradelles, H. Alexandre, A. Ortiz-Julien and D. Chassagne
    • Influence of the drying process on the sorption of 4-ethylphenol by saccharomyces cerevisiae
      R. Pradelles , S. Vichi, H. Alexandre,
      A. Ortiz-Julien, R.Gougeon and D. Chassagne
    • P-coumaric acid adsorption in wines to avoid ethylphenol production by brettanomyces
      D. Salameh, C. Brandam, R. Lteif and P. Strehaiano
    • Sorption of sulphur dioxide onto cork
      T. Karbowiak, J.-P. Bellat, S. Lequin, V. Ramaroson, L. Brachais, J.-B. Alinc and D. Chassagne
    • What are the sorption mechanisms of volatile phenols at oak wood/wine interface?
      V. D. Barrera Garcia, J.-P. Bellat, O. Bertrand,C. Paulin, A. Voilley, R. D. Gougeon and D. Chassagne
    • Diffusion of oak extractives and wine impregnation during oak barrel aging of wine
      A. Prida and J.-L. Puech
    • Impact of the stopper type on the oxygen entrance during the wine bottling process
      N. Kountoudakis, P. Biosca, M. Esteruelas,
      R. Canals, F. Fort, J. Miquel Canals and F. Zamora
    • Oxygen transmission through different closures into wine bottles
      P. Lopes, C. Saucier, P.-L. Teissedre and Y. Glories
    • Influence of yeast macromolecules on wine aroma compounds solubility and wood/wine interface transfer
      F. Ronez, D. Barrera-Garcia, J.-P. Vives, A. Voilley and D. Chassagne
    • Identification of Botrytis cinerea pectinases in a Champagne base wine: impact on foaming properties
      C. Cilindre, A. Hovasse, S. Jégou, C. Schaeffer,
      A. Van Dorsselaer, P. Jeandet and R. Marchal
    • Essais avec des Cocktails de LSA, intérêt techniques et organoleptiques en Œnologie
      S. Hautier and M. Desmeules
    • Yeast co-inoculation influences wine aroma composition, sensory properties and consumer preference
      E. King, J. H. Swiegers, I. Leigh Francis, S. Bastian and I. S. Pretorius
    • Research on the fermentative qualities of cultured wine yeast strains of Saccharomyces cerevisiae
      L. Oprean, E. Gaspar, E. Lengyel,
      O. Tita, S. Oancea and M. Pacala
    • Synthesis of MCFA ethyl esters as a way of detoxification: a hypothesis based on transcriptome profiling
      C. Erny, J.-L. Legras, D. Steyer, C. Le-Jeune,
      M. Lollier, P. Delobel, B. Blondin and F. Karst
    • Skin phenolic profiles of minority Spanish grape varieties
      N. Castillo-Muñoz, S. Gómez-Alonso, E. García-Romero and I. Hermosín-Gutiérrez
    • Effect of winemaking process and white grape addition on sensory and physicochemical characteristics of red wines
      I. Etaio, F. J. Pérez Elortondo, M. Albisu, E. Gaston, M. Ojeda and Pascal Schlich
    • Effect of source, amount and timing of nitrogen addition on yeast fermentative
      Performance and flavour compound formation in Trebbiano wine
      I. Rosi, M. Bertuccioli and G. Giovani
    • Aspects regarding the obtaining of quality wines with an appropriate development
      O. Tita, L. Oprean, M.-A. Tita and L. Martin
    • Micro-current treatments: Effect on the intensity of perceived astringency in red wine
      S. Puccioni, A. Recchia, G. Fia, C. Dinnella, E. Monteleone and M. Bertuccioli
    • Effect of fermentation thermal profiles on some active compounds of colour and aroma of Sangiovese wine
      V. Canuti, S. Puccioni, A. Siliani, E. Monteleone, A. Recchia and M. Bertuccioli
    • Aging of “Malvasia” wine with traditional or innovative techniques
      S. Moretti, A. Piracci and E. Angiuli
    • Quercus pyrenaica: a new oak wood to wine aging
      B. Fernández de Simón, E. Cadahía, M. Sanz and P. Poveda
    • Chips and final characteristics of red wines
      Mª L. González-Sanjosé, B. Anguloa, Mª D. Rivero-Pérez, S. Pérez-Magariño and M. Ortega-Heras
    • Impact of technological processes on polysaccharide and tannin contents of Grenache and Syrah red wines
      J. Drinkine-Magneux, C. Riou, L. Barnavon and P. Vuchot
      277 The non stoechiometric tannin/bovine serum aibumin interactions
      G. Schmauch, P.-L. Teissedre and C. Saucier
    • Optimization of a rapid method for determination of volatile compounds in non-aromatic grapes by SPME coupled with GC-MS
      V. Canuti, M. Conversano, M. A. Matthews and S. E. Ebeler
    • Content of hydroxycinnamic acids in grapes and wine of local variety ‘Zelen’
      F. Cuš, K. Lisjak, Š. Može, P. Lavrencic,
      B. Mocivnik U. Vrhovšek and Andreja Vanzo
  • 4 History of wine and consumer
    • Trois millenaires d’usages sociaux du vin
      G. Garrier


Wine Active Compounds 2011

Wine Active Compounds 2011Proceedings of the WAC2011 international conference

Franco France 95,00 € Franco tous pays 115,00 €