2° International Symposium "MICRO SAFETY WINE"
http://www.oiv.int/http://www.ispa.cnr.ithttp://www.mycotox-society.orghttp://www.unibas.it/http://www.mblabproject.ithttp://www.mycored.comhttp://www.safefood.it/http://www.bayercropscience.it/http://www.euroclonegroup.ithttp://www.enartis.comhttp://www.orsell.ithttp://www.cdr-mediared.ithttp://www.infowine.comhttp://www.simtrea.org/http://



Wine Microbiology and Safety: from the vineyard to the bottle" (Microsafetywine)


Wine Microbiology and Safety: from the vineyard to the bottle" (Microsafetywine)


On behalf of the Organizing Committee we are delighted to invite you to participate to the II International Symposium “MICROSAFETYWINE”, which is focused on microbiology and quality of wine, particularly about  “Wine Microbiology and Safety: from the vineyard to the bottle (Microsafetywine).

The main purpouse of this Symposium is to gather people interested in the enhancement of wine quality and safety. The conference will discuss the newest results and the current technological developments in fields dealing on the role and the influence of micro-organisms (yeast, bacteria, fungi) on wine quality and safety.

Scientific Program

WEDNESDAY, NOVEMBER 18
18.00 Registration starts
19.00 Welcome
19.30 Get-together wine tasting

THURSDAY, NOVEMBER 19
8.30 Registration
8.45 Opening address
9.15 The OIV and its role in the vitivinicultural sector in the world and with
          respect to EU: strategic axes and actions for microbiological quality
          of wine
          Simona Antonella Lamorte, OIV

SESSION I – MICROBIAL CONTROL IN THE VINEYARD

9.30    Managing ochratoxin A contamination in the vineyards
            Antonio Logrieco, Institute of Science of Food Production of CNR, Italy
9.45    Reduction of ochratoxin A in grapes and wine through chemical and
            biological control in vineyard
            Paola Battilani, Catholic University of Piacenza, Italy
10.00  Molecular tools for an early detection of ochratoxigenic fungi occurring
            on grapes berries in the vineyard
            Antonia Susca, Institute of Science of Food Production of CNR, Italy

10.15  Break

10.40  Undesirable fungal metabolites in grapes: emphasis on geosmin and
            ochratoxin A
            Armando Venâncio, University of Minho, Portugal
10.55  Determination of the combined effects of temperature, carbon dioxide
            and cooper on the geosmin production by Penicillium expansum
            Claudine Charpentier, University of Bourgogne, France

11.05  Discussion

SESSION II – STARTER SELECTION AND MICROBIAL CONTROL IN THE CELLAR
11.30  Must treatments and wild yeast growth before and during alcoholic
            fermentation
            Agostino Cavazza, IASMA Research Centre, Italy
11.45 Control of inoculated fermentations in wine cellars by mitochondrial DNA
            analysis of starter yeast
            Angela Capece, University of Basilicata, Italy
11.55 Non-Saccharomyces wine yeasts play an important role in the
            biotechnological approach in winemaking
            Maurizio Ciani, Polytechnic University of Marche, Italy
12.10 Influence of organic viticulture on non-Saccharomyces wine yeasts
           Rosanna Tofalo, University of Teramo, Italy
12.20 Discussion

12.50 Lunch

14.30  Selection criteria for malolactic starters development: an update
            Sandra Torriani, University of Verona, Italy
14.45  The contribution of molecular methods in the understanding of
             the fermentation process for sweet wine production
             Luca Cocolin, University of Torino, Italy
14.55  Exploitation of autochthonous yeast potential to enhance the quality of
             regional wines: the Apulian experience
             Francesco Grieco, Institute of Science of Food Production of CNR, Italy
15.05 Discussion

SESSION III – YEAST ACTIVITY ON WINE QUALITY
15.30  Genetically modified wine yeasts and risk assessment studies covering
             the wine making process
             Manfred Grossmann, Geisenheim Research Centre, Germany
15.45   Genetic stability and instability of wine yeasts
             Matthias Sipiczki, University of Debrecen, Hungary
16.00  Comparative genomics of Saccharomyces cerevisiae wine strains
             Marilena Budroni, University of Sassari, Italy
16.10  Discussion

16.30  Break

16.50  Yeast influence on wine flavour as tool to select indigenous
             starter cultures
             Patrizia Romano, University of Basilicata, Italy
17.05  Microbiological approach to improve quality of Grappa, an Italian distillate
             from fermented marc
             Barbara Bovo, University of Padova, Italy
17.15   Influence of Saccharomyces cerevisiae wine strains on total
             antioxidant capacity
             Vincenzo Brandolini, University of Ferrara, Italy
17.25   Yeasts and wine off-flavours: a technological perspective
             Manuel Malfeito-Ferreira, Technical University of Lisbon, Portugal
17.40   Microbial formation of key sulfur aroma compounds in wine
             Markus Herderich, The Australian Wine Research Institute, Australia
17.50  Discussion

20.30 Social dinner

FRIDAY, NOVEMBER 20

SESSION IV – METHODS FOR DETECTION OF MICRORGANISMS AFFECTING WINE SAFETY AND QUALITY
9.00  PCR methods for the detection of biogenic amine-producing bacteria
          on wine
          Rosario Muñoz, Industrial Fermentation Institute-CSIC, Spain
9.15  Managing biogenic amines in Australian wines
          Eveline Bartowsky, The Australian Wine Research Institute, Australia
9.25  Chemical and biological methods to control of biogenic amines production
          in wine: application to the study of commercial yeast and bacteria starters
          Emilia García-Moruno, Research Centre for the Oenology CRA, Italy
9.35  Polyphasic approach based on culture dependent and independent
          methods as useful tools for the detection, in vitro and in vivo, of biogenic
          amine producing strains in regional wines
          Giuseppe Spano, University of Foggia, Italy
9.45  Effect of nitrogen addition during alcoholic fermentation on final biogenic
          amine content in wines
          Benoît Bach, Inter Rhône, France
9.55  Discussion

10.20 Break

10.20-11.20 Poster Session

11.20  Development and application of a duplex PCR for the detection of
             Aspergillus carbonarius in grapes
             Pasquale Domenico Grieco, Metapontum Agrobios, Italy
11.30  Early detection of ochratoxin A and ochratoxigenic fungi in wine
            Alessandra Ricelli, Institute of Biomolecular Chemistry-CNR, Italy
11.40  Vinification and repassage as effective processes to remove ochratoxin A
             from contaminated grapes
            Michele Solfrizzo, Institute of Science of Food Production of CNR, Italy
11.50  Ethylcarbamate content in wines with malolactic fermentation induced at
             different moments of vinification process
             Maria del Carmen Masqué, INCAVI, Spain
12.00   Brettanomyces bruxellensis prevalence in wines produced or
              marketed in Spain
              Ana Puig Pujol, INCAVI, Spain
12.10  Identification of peptides marker for the detection of caseinate used
            as fining agent in white wine by capLC-MS/MS method
            Linda Monaci, Institute of Science of Food Production of CNR, Italy
12.20  Discussion

12.40 Closing remarks

Please Note
A simultaneous translation system from the english to Italian and vice versa will be available

Below you can download the Brochure with the Scientific Program of the Symposium



Download brochure (pdf)