Program

2 June 2021

09H00 -10H00 Open Session

  • António Sousa Pereira – Rector of University of Porto
  • Henrique Cyrne Carvalho – School of Medicine and Biomedical Sciences
  • Jocelyne Pérard – Responsable of Unesco Chaire “Chaire Unesco Culture et Tradition du Vin
  • Monika Christmann – Vice-President of the OIV
  • George Sandeman – Wine in Moderation

10H00 – 10H20
Benefits of the Mediterranean diet: how important is wine?
Lluis Serra-Majem1,2,3
1Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Las Palmas, Spain. 2Preventive Medicine Service, Centro Hospitalario Universitario Insular Materno Infantil (CHUIMI), Canarian Health Service, Las Palmas, Spain 3CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.

10H30 – 10H40
Wine in Moderation
Ursula G. Fradera
Deutsche Weinakademie GmbH, Germany. Wine in Moderation (WiM) Association.

10H45 – 11H15 – COFFEE – BREAK

11H15 – 11H35
NIR and MIR Infrared: The Spectroscopic technique for the traceability and authentication of olive oils and wines
Irene Gouvinhas, Ana Novo Barros
Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, UTAD, Vila Real, Portugal.

11H45 – 11H55
Effect of Colletotrichum acutatum on the quality of olives from different cultivars during the maturation process
Irene Gouvinhas1,2*, Teresa Carvalho3, Ana Barros1,2
1CITAB – Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal. 2Inov4Agro – Institute for innovation, capacity building and sustainability of agri-food production; 3National Institute for Agricultural and Veterinary Research (INIAV), P.O. Box 6, 7350-951 Elvas, Portugal.

12H00 – 12H20
Lipidomics of wine and olive oil: recent contributions towards a new vision over their minor lipids with importance on human health, food quality, authenticity and sensory analysis
Eliana Alves
Mass Spectrometry Centre, Department of Chemistry & QOPNA & LAQV-REQUIMTE, University of Aveiro, Campus Universitario de Santiago, 3810-193 Aveiro, Portugal.

12H30 – 14H00 – LUNCH

Cooking show by Chef Hélio Loureiro

14H00 – 14H20
Wine, polyphenols and Mediterranean diets. What else is there to say?
Celestino Santos-Buelga
Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Spain

14H30 – 14H40
Development of a sustainability program for the Italian olive-oil supply chain
Luca Lombardo1, Camilla Farolfi1, Ettore Capri2
1Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.
2European Observatory on Sustainable Agriculture (OPERA), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.

14H45 – 14H55
Tailor-made polymers for the valorization of polyphenols present in the wine and olive oil residues.
Amir Bzainia2, Catarina P. Gomes1, Rolando C.S. Dias1, Joana S. Amaral1, Mário R.P.F.N. Costa2.
1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Quinta de Santa Apolónia, 5300 Bragança, Portugal.
2LSRE-Faculdade de Engenharia da UP, Rua Roberto Frias s/n, 4200-465, Porto, Portugal.

15H00 – 15H20
Moderate alcohol consumption and lower total mortality risk: justified doubts or established facts?
Giovanni de Gaetano, Marialaura Bonaccio, Augusto Di Castelnuovo, Licia Iacoviello and Simona Costanzo
Department of Epidemiology and Prevention, IRCCS Neuromed, Pozzilli, Italy.

15H30 – 15H40
Pharmacokinetics of table and port red wine anthocyanins: a crossover trial in healthy men
Iva Fernandes1,*, Ana Faria2,3,4, Cláudia Marques2, Hélder Oliveira1, Fuliang Han5, Luís Cruz1, Conceição Calhau2,3,4, Victor Freitas1 and Nuno Mateus1
1REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto. 2 Nutrição e Metabolismo, NOVA Medical School, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Lisboa, Portugal. 3 Comprehensive Health Research Centre NOVA Medical School – FCM Universidade Nova de Lisboa, Lisboa, Portugal. 4 CINTESIS – Center for Research in Health Technologies and Information Systems, Porto Portugal. 5College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.

15H45 – 15H50
By-products from the winery industry: optimization of the extraction methodology of grape pomace colorants for possible food applications
Joana Moutinho1,2, Irene Gouvinhas1,2 e Ana Barros1,2
1CITAB – Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.2Inov4Agro – Institute for innovation, capacity building and sustainability of agri-food production.

16H00 – 16H30 – COFFEE – BREAK

16H30 – 16H40
Tasting learning: the ultimate paradigm shift in the wine world?
Manuel Malfeito-Ferreira
Linking Landscape Environment Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal

16H45 – 16H55
Preliminary study of the phenolic composition and antioxidant activity of by-products of the winery industry from the Dão Region
Cátia Costa1,2, Irene Gouvinhas1,2, Ana Barros1,2
1CITAB – Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal. 2Inov4Agro – Institute for innovation, capacity building and sustainability of agri-food production.

16H55 – 17H05
Infrastructures, Tools and Framework Conditions for Cooperation and Knowledge Transfer
Filipa Carlos, Luísa Pinto Ferreira
EIT Climate KIC HUB Portugal, NOVA School of Science and Technology

3 June 2021

09H30 – 09H50
Wine and cancer risk in the context of a healthy diet and lifestyle
Ramon Estruch
Barcelona University, Barcelona, Spain.

10H00 – 10H10
Antioxidative capacity in local berry and fruit juices and wines produced in latvia
Andrejs Sķesters1, Dmitrijs Kustovs1, Anna Lece1, Daina Garokalna2
1Scientific Laboratory of Biochemistry, Inst of Occupational Safety and Environmental Health, Rīga Stradiņš University, Riga, Latvia.
2Winery “Pūces vīni”, Garkalne, Latvia.

10H15 – 11H00 – World´s Biggest Virtual

Coffee-Break: Portugal in a Box

11H00 – 11H20
Moderate wine consumption and weight management
Rosa M. Lamuela-Raventós
University of Barcelona, Barcelona, Spain.

11H30 – 11H40
Tyrosol present in wine as an indirect source of hydroxytyrosol, effects on endothelial function and cardiovascular biomarkers
Anna Boronat1, Julian Mateus1, Natalia Soldevila-Domenech1,2, Jose Rodríguez-Morató 1,2, Daniel Muñoz,3,4, Klaus Langohr1,6, Maria-Isabel Covas3,7, Clara Pérez-Mañá 8,9, Montserrat Fitó3,4, Rafael de la Torre1,2,4.
1Integrative Pharmacology and Systems Neuroscience Research Group, Neurosciences Research Program, IMIM-Institut Hospital del Mar d’Investigacions Mèdiques, Barcelona, Spain; 2Department of Experimental and Health Sciences, Universitat Pompeu Fabra (CEXS-UPF), Barcelona, Spain; 3Cardiovascular Risk and Nutrition Research Group, IMIM (Hospital del Mar Research Institute), Barcelona, Spain; 4CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN, CB06/03/028), 28029 Madrid; 6 Department of Statistics and Operations Research, Polytechnic University of Catalonia, Barcelona, Spain;7 NUPROAS Handesbolag (NUPROAS HB). Nacka, Sweden; 8 School of Medicine, Universitat Autònoma de Barcelona, Bellaterra, Spain.9 Hospital Universitari Germans Trias i Pujol (IGTP), Badalona, Spain.

11H45 – 12H05
Wine “minor components” and health: setting the record straight
Francesco Visioli
University of Padova, Italy and IMDEA-Food, Madrid, Spain.

12H15 – 14H00 – LUNCH

Cooking show by Chef Hélio Loureiro

14H00 – 14H20
Mediterranean diet – with or without wine?
Mladen Boban
Department of Pharmacology, University of Split School of Medicine, Šoltanska 2, 21 000 Split, Croatia.

14H30 – 14H40
Copper Nanoparticles: an alternative to Copper salts for Downy Mildew control in organic vineyards
Sergi Forcadell, María Teresa Prats-Llinàs, Rafael Roda, Sergi de Lamo,Carlos Calvo-Garrido, Ariadna Mármol, Raúl Ferrer-Gallego
(VITEC) Fundació Parc Tecnològic del Vi, Crta Porrera km 1 43730 Falset (TARRAGONA) Spain

14H45 – 15H05
Inhibitory effect of wine on in vitro growth of Helicobacter pylori
Mateus, MP.; Dionísio, LP.; Borges, N.
University of Algarve

15H15 – 15H25
Higher adherence to Mediterranean diet is related to lower pro-inflammatory profile and increased erythrocyte antioxidant defenses in adults from the Balearic Islands
Antoni Sureda1, Margalida Monserrat-Mesquida1, Maria Magdalena Quetglas-Llabrés1, Silvia Tejada2, Antoni Pons1, Josep Antoni Tur1
1 Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands-IUNICS and Health Research Institute of Balearic Islands (IdISBa), E-07122 Palma de Mallorca, Spain. CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III (ISCIII), E-28029 Madrid, Spain.
2 Laboratory of Neurophysiology, Biology Department, University of Balearic Islands-IUNICS and Health Research Institute of Balearic Islands (IdISBa), E-07122 Palma de Mallorca, Spain. CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III (ISCIII), E-28029 Madrid, Spain.

15H30 – 15H40
The impact of gestational consumption of purple grape juice on constriction of fetal duct arteriosus in wistar rats
Caroline Dani¹; Isabel Cristina Teixeira Proença¹; Malena Rostirola Miri¹; Jessica Pereira Marinho¹; Tamires Marques de Abreu¹; Gustavo Fernandes Vasques¹; Milene Santana Pinto¹; Amanda Stolzenberg Blembeel¹; Michael Andrades³; Alex Sander da Rosa Araújo²; Claudia Funchal¹; Daniela Pochmann¹, Patrícia Martins Bock4
1 Biochemistry Laboratory, Research Center, Methodist University Center – IPA, Cel. Joaquim Pedro Salgado, 80, 90420-060, Porto Alegre / RS, Brazil.
2 Department of Physiology, Federal University of Rio Grande do Sul – UFRGS, Rua Sarmento Leite, 500, 90050-170, Porto Alegre/ RS, Brazil.
3 Cardiology Laboratory, Federal University of Rio Grande do Sul – UFRGS, Rua Ramiro Barcelos, 2400 2nd floor, 9003-003 Porto Alegre/ RS, Brazil.
4Integraded Colleges of Taquara, Rua Oscar Martins Rangel, 4500, 95612-150, Taquara, RS, Brazil.

15H45 – 16H05
Organic, Biodynamic, Vegan, Natural…. Wines for a better life?
Monika Christmann
Institute for Oenology, Hochschule Geisenheim University; Dr. Matthias Schmitt, Institute for Oenology, Hochschule Geisenheim University

16H15 – 16H30
Closing Ceremony