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Dynamic Interaction Between SO2 and Acetaldehyde During Alcoholic Dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation Vincent Farines, Thomas Ochando, Anne Humbert-Goffard, Evelyne Aguera, Jean-Marie Sablayrolles To cite this version: Vincent Farines, Thomas Ochando, Anne Humbert-Goffard, Evelyne Aguera, Jean-Marie Sablayrolles. Dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation. International Congress on Grapevine and Wine Sciences 2018, Nov 2018, Logrono, Spain. hal-02121858 HAL Id: hal-02121858 https://hal.archives-ouvertes.fr/hal-02121858 Submitted on 2 Jun 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. ABSTRACTS BOOK Index Welcome Welcome .......................................................................................................................................................3 Committees ..............................................................................................................................................4 Keynotes ...................................................................................................................................................... 7 Oral Communications .................................................................................................................17 Poster Session A ............................................................................................................................55 Poster Session B ......................................................................................................................... 147 Index of Authors .........................................................................................................................233 Topics PT - Grapevine protection GN - Grapevine genetics and genetic improvement PD - Grapevine production PH - Grapevine physiology MC - Wine microbiology SN - Wine sensory sciences CH - Wine chemistry TC - Wine technology Welcome Dear colleagues, The scientific community at ICVV is pleased to welcome you, in the year of the 10th anniversary of the Institute, to the first International Congress on Grapevine and Wine Sciences (ICGWS). We are very grateful to all colleagues who have been able to clear their agendas and join us during this special event, despite a relatively late announcement of the ICGWS, and the ever-growing offer of scientific meetings, in a particularly dense year. This could be the first meeting of a series aiming to periodically gather together scientist on both grapevine and wine sciences. For this edition we are hosting around 250 delegates from 18 different countries. We will have the opportunity to discuss with nine key speakers, in a comprehensive program consisting of plenary and poster sessions on almost all topics of interest to ICVV. We invite you to actively participate on discussions around the more than 40 oral presentations and 180 poster communications accepted in the meeting. We encourage you to join the social program, which includes a visit to our facilities in La Grajera on Friday afternoon, as well as the institutional cellar of La Rioja Government. For some of you this final congress activity might hopefully become the beginning of an enjoyable autumn weekend in La Rioja, which offers natural, cultural, and wine tourism options for all tastes. Finally, we wish to express our gratitude to our parent institutions, Gobierno de La Rioja, Universidad de La Rioja, and CSIC, as well as all the private sponsors who made this event possible. We wish you a fruitful meeting and a pleasant stay in La Rioja. Ramón González On behalf of the Organizing Committee Committees Local Organizing Committee Scientific Committee Ramón González María del Álamo, Universidad de Purificación Fernández Zurbano Valladolid. Spain Teresa Garde Cerdán Begoña Bartolomé, Instituto de David Gramaje Investigación en Ciencias de la Alimentación-CSIC. Spain Ana Rosa Gutiérrez Mónica Berbegal, Universitat Javier Ibáñez Politècnica de València. Spain Isabel López Alfaro Manuela Chaves, Universidade de Ignacio Martín Rueda Lisboa. Portugal José Luis Ramos Sáez de Ojer Sylvie Dequin, INRA-Montpellier. France Teresa Escribano, Universidad de Salamanca. Spain Purificación Fernández Zurbano, ICVV-Universidad de La Rioja. Spain Vicente Ferreira, Universidad de Zaragoza. Spain Enrique García Escudero, ICVV- Gobierno de La Rioja (SIV). Spain Teresa Garde, ICVV-CSIC. Spain Ramón González, ICVV-CSIC. Spain David Gramaje, ICVV-Gobierno de La Rioja (SIV). Spain Maria Stella Grando, Centro Vicente Sotés, Universidad Politécnica Agricoltura Alimenti Ambiente. de Madrid. Spain Italy Jeremy Thompson, Cornell University. Ana Rosa Gutiérrez, ICVV- USA Universidad de La Rioja. Spain Reinhard Töpfer, Julius Kühn-Institut. Javier Ibáñez, ICVV-CSIC. Spain Germany Isabel López, ICVV-Universidad de La Esperanza Valdés, Centro de Rioja. Spain Investigaciones Científicas y Ester Marco, Institut Valencià tecnológicas de Extremadura. d’Investigacions Agràries. Spain Spain Vicente Marco, Universidad de La Dominique Valentin, CSGA-AgroSup, Rioja. Spain CNRS, INRA, Univ. Bourgogne. Ignacio Martín Rueda, ICVV-Gobierno France de La Rioja (SIV). Spain Peter Winterhalter, Technische Juana Martínez, ICVV-Gobierno de La Universität Braunschweig. Rioja (SIV). Spain Germany José Miguel Martínez Zapater, ICVV- Fernando Zamora, Universitat Rovira i CSIC. Spain Virgili. Spain Albert Mas, Universitat Rovira i Virgili. Spain Ana Mendes Ferreira, Universidade de Trás-os-Montes e Alto Douro. Portugal Antonio Morata, Universidad Politécnica de Madrid. Spain María Victoria Moreno Arribas, Instituto de Investigación en Ciencias de la Alimentación-CSIC. Spain Ignacio Nevares, Universidad de Valladolid. Spain Francisco José Pérez Elortondo, Universidad del País Vasco UPV/ EHU. Spain Ana Puig, Institut Català de la Vinya y el Vi. Spain Amparo Querol, Instituto de Agroquímicia y Tecnología de Alimentos-CSIC. Spain María Pilar Sáenz Navajas, Universidad de Zaragoza. Spain Rosario Salinas, Universidad de Castilla-La Mancha. Spain Honour Committee Presidente de la Comunidad Autónoma de La Rioja. Excmo. Sr. D. José Ignacio Ceniceros González Alcaldesa del Ayuntamiento de Logroño. Excma. Sra. Dª. Concepción Gamarra Ruíz-Clavijo Rector Magnífico de la Universidad de La Rioja. Dr. D. Julio Rubio García Presidenta del CSIC. Sra. Dª. Rosa Mª Menéndez López Speakers Prof. Rodrigo P.P. Almeida Dr. José Miguel Martínez-Zapater Professor, Hildebrand-Laumeister Director Chair in Plant Pathology Institute of Grapevine and Wine Department of Environmental Sciences Science, Policy and Management CSIC-Universidad de La Rioja- University of California, Gobierno de La Rioja Berkeley. USA Spain Dr. Sylvie Dequin Dr. Dominique Valentin Director Professor Department of Microbiology and the Centre des Sciences du Goût et de Food Chain l’Alimentation Institut National de la Recherche AgroSup, CNRS, INRA, Univ. Agronomique Bourgogne France France Prof. Dr. Reinhard Töpfer Dr. Ignacio Nevares Domínguez Director Associate Professor Julius Kühn-Institut. Geilweilerhof UVaMOX Group-Higher Tech. Col. of Germany Agricultural Engineering Universidad de Valladolid Dr. Peter Winterhalter Spain Professor Institute of Food Chemistry Prof. Manuela Chaves Technische Universität Braunschweig Plant Molecular Ecophysiology Germany Laboratory (LEM) Instituto de Tecnología Química e Dr. Hernán Ojeda Biológica Director Universidade Nova de Lisboa Unité Expérimentale de Pech-Rouge Portugal Institut National de la Recherche Agronomique France Keynotes International Congress on Grapevine and Wine Sciences Wine yeasts: from evolutionary history to industrial applications Eder, M.1; Cadiere, A.2; Tilloy, V.1; Camarasa, C.1; Galeote, V.1; Legras, J.L.1; Dequin, S. 1 1 SPO, INRA, Univ Montpellier, Montpellier SupAgro, Montpellier, France. 2 Chrome Unit, EA7352, University of Nîmes, Nîmes, France. Yeasts from the Saccharomyces complex have been used for millennia for the production of fermented food and alcoholic beverages. The availability of large genomic datasets during the past decade has improved our understanding of S. cerevisiae wine yeast evolutionary history and has provided evidence that these strains have accumulated hallmarks of domestication. We recently showed that evolutionary processes related to anthropogenic niches have shaped the genomes and phenotypes of S. cerevisiae and that traits specific to each group can be detected: for example, flor strains are characterized by a higher capacity to metabolize fructose than the other groups and to produce acetic acid, and wine strains by a greater capacity to ferment (Legras et al, 2018). The knowledge of this diversity and the demonstration of the remarkable plasticity of the yeast strain genome may be exploited for further yeast development and pave the way for innovations. Nowadays, the wine industry faces a series of challenges driven by technological and climate changes, and by customer demand for more diversified products. Continuous innovation includes the design and development of strains with improved robustness, fermentation
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