“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
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)
