Travel application for participation in the In Vino Analytica Scientia conference in Spain
Abstract
Sijing Li travelled to the 10th In Vino Analytica Scientia symposium (IVAS) and to visit the Polytechnic University of Madrid which is one of the host institutes of the Vinifera EuroMaster program, from 15th July to 23rd July in Spain. Details of the conference are available at http://ivas2017.usal.es/.
A poster was presented titled “Use of Winemaking Supplements to Modify the Composition and Sensory Properties of Shiraz Wine” and provided a forum to disseminate her research outcome and meet with other scientists who work in the same and related areas. It was valuable to see other perspectives and approaches in studying the polyphenolics and polysaccharide compounds in wine and how to modify their levels to achieve desired sensory effects.
Summary
Sijing Li travelled to the 10th In Vino Analytica Scientia symposium (IVAS) and to visit the Polytechnic University of Madrid which is one of the host institutes of the Vinifera EuroMaster program, from 15th July to 23rd July in Spain.
IVAS is a biannual symposium on the advances in the field of analytical science on grape, wine and spirit. This year, the symposium attracted more than 200 participants from 24 countries who bring together 270 presentations in lectures and posters. There were 4 topics in this symposium: (1) analysis and composition of grapes, wines, spirits and by-products; (2) reactions and microbiology; (3) omic and chemometirc approaches; and (4) sensory properties and analysis.
Sijing met with the four staff members, two professors, one post-doc and one PhD student, at the Polytechnic University of Madrid (UPM). She gave presentations with her colleague colleague Olaf Schelezki on their PhD research that form part of the ARC Training Centre for Innovative Production (ARC-TC) which aims to reduce alcohol levels in Australian wine without compromising its quality. The researchers at UPM stated that similar to Australia, the Spanish wine industry is facing unprecedented pressure under the increasing temperature and drought incidents. They were very interested in collaborating with the ARC-TC on this topic.
A technical note has been drafted featuring projects that provide innovations in wine production and thus are of potential values to the Australian grape and wine community. The projects featured are:
- Effect of oak stave ellagitannin content and toasting levels on the evolution of grape-derived tannin during barrel aging
- Stilbene-rich extract prepared from grapevine (canes, trunks and roots) as a fungicide against downy mildew
- Impact of skin contact time on the sensory characteristics of white, rosé and red base wines produced for Champagne
This technical note will be published on the ARC-TC website and accessible to the public.