Day 1 – May 8, 2019
17h30 – 18h30 Registration & Welcoming
Day 2 – May 9, 2019
07h30 – 9h00 Registration & Welcoming
08h55 Welcome Address
09h00 – 10h30 Session 1: Wine Technology

Application of Surface Plasmon Resonance (SPR) as a tool to study astringency measuring the interaction between tannins and salivary proteins
Fernando Zamora Marin
, Universidad Rovira I Virgili, Italy

Wine authenticity: a multidisciplinary challenge
Paula Martins-Lopes
, University of Trás-os-Montes and Alto Douro, Portugal

Nanotechnology in Wine: Emerging technologies of fermentation
Antonio Morata
, Technical University of Madrid (UPM), Spain

10h40 – 11h10 Coffee Break & Poster Session
Wine tartaric stabilization: what options are there for replacing the cold stabilization method
Encarna Gomez, University of Murcia, Spain

Wine authentication using GC-IRMS approach
Perini Matteo
, Fondazione Edmund Mach, Italy

Stable isotope ratio analysis of wine: New prospective!
Federica Camin
, Fondazione Edmund Mach, Italy

Bioelectronic tongue based on electrochemical sensors. Applications in oenology
Maria Luz Rodriguez-Mendez, Universidad de Valladolid, Spain

Short Oral Presentations
13h25 – 14h30 Lunch Break & Poster Session

14h30 – 15h30 Session 2: Wine Chemistry and Biochemistry/Health

Wine and Microbiota: It is Polyphenols or Microbiota?
Marvin Edeas
, University Paris Descartes, Institut Cochin, France

Effect of grape/wine polyphenols in the colorectal cancer, an aged-associated pathology
Norbert Latruffe
, University of Burgundy, France

16h20 – 17h00 Coffee Break & Poster Session

Short Oral Presentations
18h00 End of the first day lecture
20h00 Science & Wine 2019 Dinner

To participate, please register online before May 1.

Day 3 – May 10, 2019
08h55 Opening of the second day
09h00 – 10h30 Session 3: Environmentally Sustainable Development of Wine Industry

“Legal requirements” in viticulture and enology
Monika Christmann,
Hochschule Geisenheim University, Germany

Effects of water status on vegetative growth, yield and grape quality in cv. Touriga Nacional and cv. Touriga franca in douro region
Jorge Queiroz
, University of Porto, Portugal

11h15 – 11h45 Coffee Break & Poster Session
11h45 – 13h00
13h00 – 14h00 Lunch Break & Poster Session

14h00 – 15h30
15h05 – 15h30 Coffee Break & Poster Session
15h30 – 16h00 Round Table Discussion & Concluding Remarks
End of Science & Wine  2019