14 June 2023
08H30 -10H30 Registration and Open Session
08H30 -09H30 Registration
09H30 -10H30 Open Session
- Professor Castro Lopes – Vice-Rector of the University of Porto responsible for Training, Academic Organization and Social Action, Health and Well-being
- Professor Eduardo Rosa – Vice-Rector for Research, University of Trás-os-Montes and Alto Douro
- Dr. Ricardo Valente – Councilor for the Department of Finance, Economic Activities and Supervision and Department for Economy, Employment and Entrepreneurship of Porto City Council
- Dr. António Filipe – President of the Direction Board of the Association of Port Wine Companies (AEVP)
- Dr. Bernardo Gouvêa – President of the Instituto da Vinha e do Vinho I.P.‑ IVV
- Eng. Jorge Monteiro – President of the Associação de Vinhos e Espirituosas de Portugal (ACIBEV)
- Prof. Dr. Gilberto Igrejas – President of the Direction Board of the Douro and Port Wine Institute (IVDP)
- Dr. Dora Simões – President of the Direction Board of the Viticulture Commission of the Vinho Verde Region (CVRVV)
10H30 – 11H00 – COFFEE – BREAK
| 11H00 – 11H20 Dietary Bioactives including Polyphenols and Cardiometabolic Risk: Rethinking Wine Beyond Alcohol… |
| Sumantra Ray NNEdPro Founding Chair and Executive Director University affiliations: University of Cambridge | Ulster University | Imperial College London | University of Wollongong |
| 11H25 – 11H45 A new life of micronutrients from the Mediterranean diet in health: polyphenols from grape wine / omega-3 fatty acids association and red wine extract to counteract ocular degenerative diseases |
| Dominique Delmas Université de Bourgogne Franche-Comté, 21000 Dijon, France INSERM Research Center U1231- Cancer and Adaptive Immune Response Team, Bioactive Molecules and Health Research Group, 21000 Dijon, France Centre Anticancéreux Georges François Leclerc Center, 21000 Dijon, France |
| 11H50 – 12H10 How do visitors experience Portuguese wine routes? Lessons for more appealing and sustainable wine route development |
| Elisabeth Kastenholz Department of Economics, Management, Industrial Engineering and Tourism, University of Aveiro, Portugal |
| 12H15 – 12H25 Geo-ecological dynamics in viticulture: predicting relationships between vineyard terroir and wine quality |
| Carlo G. Ferretti GIR | Geo Identity Research, Bolzano, Italy, Alto Adige-Südtirol |
| 12H30 – 13H00 Changes in fashion and in climate: the meeting point where to rediscover portuguese grape varieties (Include a wine tasting) |
| Manuel Malfeito-Ferreira Linking Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal |
13H00 – 14H00 – LUNCH
| 14H00 – 14H20 The water status of the vine as an indicator of the evolution of the quality of the grapes in a context of climate change |
| Sébastien Nicolas1,3, Benjamin Bois2,3, Mourad Harir4, Marianna Lucio4, Roy Urvieta5, Fernando Buscema5, Olivier Mathieu2, Anne-Lise Santoni2, Philippe Schmitt-kopplin3, Régis D. Gougeon1,3 1UMR Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université Bourgogne Franche-Comté, AgroSup Dijon, 6, Bd Gabriel, 21000 Dijon, France 2UMR Biogeosciences, Université Bourgogne Franche-Comté / CNRS, 6, Bd Gabriel, 21000 Dijon, France 3Institut Universitaire de la Vigne et du Vin – Jules Guyot, Université Bourgogne Franche-Comté, rue Claude Ladrey, 21000 Dijon, France 4Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany 5Catena Institute of Wine, Bodega Catena Zapata, Mendoza, Argentina |
| 14H25 – 14H35 Recent applications of stable isotope ratio analysis in the study of wine and wine products |
| Silvia Pianezze, Perini M.1*, Paolini, M.1, Allari, L.2, Tonidandel, L.1, Finato, F. 2, Guardini, K.2, Traldi, U.3, Larcher, R.1 1Technology Transfer Centre, Fondazione Edmund Mach, San Michele all’Adige, Italy 2Unione Italiana Vini Servizi (UIV), Verona, Italy 3Thermo Fisher Sci, Bremen, Germany |
| 14H40 – 15H00 Exploring winery by-products as a novel resource in the fight against antibiotic resistance |
| Ana Novo Barros Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB)/ Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), 5000-801 Vila Real, Portugal |
| 15H05 – 15H15 Giving a second life to winery by-products: development of new bread formulation as a health promoter |
| Estevan Versolato Carballo1*, Carlos Eduardo Moreira Pinto1, José Miguel Lemos1, Marcelo Sequeira1, Sofia Mariana Saavedra Silva1, Ana Novo Barros2 1Oenology Students in UTAD (University of Trás-os-Montes and Alto Douro 2Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal |
| 15H20 – 15H30 The temporality of port wines sensations when tasting ports and chocolates together |
| Alice Vilela1, Maria Gabriela Santos2, Gonçalo Rijo3, Elisete Correia4 1Chemistry Research Centre (CQ-VR), Dep. of Agronomy (DAgro), School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal 2University of Trás-os-Montes and Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal 3Neoception, Unipessoal, Lda. Vila Real, Portugal; grijo@neoception.com 4Center for Computational and Stochastic Mathematics (CEMAT), Dep. of Mathematics, University of Trás-os-Montes and Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal |
| 15H35 – 15H45 Dynamics of total antioxidant status throughout the wine production process: from juice to finished non-alcoholic wine product |
| Andrejs Skesters1, Anna Lece1, Dmitrijs Kustovs1, Daina Garokalna2 1 Scientific laboratory of Biochemistry, Institute of Occupational and Environmental Health, Riga Stradinš University, Riga, Latvia 2 ”Garkalnes mājas vīni”, Ltd, Garkalne, Ropaži parish, Latvia |
| 15H50 – 16H00 Sustainable wine production using disease resistant hybrid grape cultivars in south tyrol |
| Gavin Duley1,2,*,†, Adriana Teresa Ceci1,2, Edoardo Longo1,2, Emanuele Boselli1,2 1. Oenolab, NOI TechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy 2. Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy |
| 16H05 – 16H15 Quality of Sangiovese grapes and wines produced by the use of different elicitor products in vineyard for organic production |
| Valentina Canuti1, Francesco Maioli1, Paola Domizio1, Monica Picchi1, Francesco Taschini2 1Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy 2 Gowan Italia S.r.l, Via Giovan Battista Morgagni, 68, 48018 Faenza, Italy |
| 16H20 – 16H30 Wine without sulfite addition produced in a sustainable way: use of resonance waves |
| Stefano Pettinelli1, Andrea Uliva2, Giuseppe Floridia2, Fabio Mencarelli1 1Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, Pisa, 56124, Italy 2Parsec srl, Via Tevere, 54, 50019 loc. Osmannoro, Sesto F.no, Firenze (Italy) |
| 16H35 – 16H45 3Minuts Poster Presentation |
Exploring grape and blueberry synergy: developing the potential of wine production using alternative drying techniques Juan Martín-Gómez, Maria P. Serratosa, Julieta Mérida, M. Ángeles Varo Departamento de Química Agrícola, Edafología y Microbiología. Instituto Químico para la Energía y el Medioambiente (IQUEMA). Universidad de Córdoba. E-14014. Córdoba, Spain Differential behaviour of three red grapevine varieties cultivated in Baixo Corgo sub-Region, Douro. Ana Monteiro1,2*, Sandra Pereira1,2,José Moutinho-Pereira1,2, Lia-Tânia Dinis1,2 1Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro (UTAD),Quinta de Prados, 5000-801, Vila Real, Portugal. 2Inov4Agro – Institute for Innovation, Capacity building and sustainability of agri-food production. Agroalimentar, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal α-Amilase activity and flavour experience elicited by Castanea sativa cultivars with different cooking processes Maria João Santos1, Alice Vilela2, Elisete Correia3, Gonçalo Rijo4, Teresa Pinto5 1University of Tra s-os-Montes and Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal |
17H00– 17H30 – COFFEE – BREAK
| 17H30 – 18H30 Poster Session |
15 June 2023
| 09H00 – 09H20 Climate change and the challenges of a rapid ecological transitions of Mediterranean agriculture |
| Riccardo Valentini University of Tuscia, Viterbo, Italy |
| 09H25 – 09H35 Sustainable management practices in the vineyards of Piemonte, Italy |
| Udaya Sekhar Nagothu1, Enrico Rivella2 1Centre for International Development, Norwegian Institute of Bioeconomy Research, Norway 2Rural landscape consultant, National Rural Network, Italy |
| 09H40 – 09H50 Sustainability evaluation of organic vs. integrated management in Italian vineyards with a multi footprint approach |
| Simona Castaldi 1*, Formicola, Nicola1, Mastrocicco, Micol1, Morales Rodríguez, Carmen2, Morelli, Raffaella3, Prodorutti, Daniele3, Vannini, Andrea2, Zanzotti, Roberto3 1 Dipartimento di Scienze e Tecnologie Ambientali Biologiche e Farmaceutiche, Università degli studi della Campania “Luigi Vanvitelli”, via Vivaldi 43, 81100 Caserta, Italy 2 Dipartimento per la Innovazione nei sistemi Biologici, Agroalimentari e Forestali, Università degli Studi della Tuscia, via San Camillo de Lellis snc, 01100 Viterbo, Italy 3 Unità Agricoltura Biologica, Centro Trasferimento Tecnologico, Fondazione Edmund Mach, Via E. Mach, 1 – 38098 San Michele all ’Adige (TN), Italy |
| 09H55 – 10H05 Application of nonthermal high pressure processing to accelerate the maceration process in red wine |
| Natacha Barreto1, Álvaro Tomaz Lemos2, Carlos Alberto Cruz Pinto2, Carlos Manuel Pereira Rodrigues1, Jorge Manuel Alexandre Saraiva2 1Magnum- Carlos Lucas Vinhos, Lda. Quinta do Ribeiro Santo, Avenida Estádio Pina Ferraz 3430-038, Carregal do Sal, Portugal 2LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal |
| 10H10 – 10H20 Vine and Wine sustainability in a cooperative ecosystem – cooperative members’ response to challenges in the wine global market |
| Agostinha G.S. Marques1,2, Carlos A. Teixeira1, Mariana Guerra1, Francisco Pinheiro1 1 Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal 2 Adega Cooperativa de Favaios, CRL, Lugar de Pousados, 5070-265 Favaios, Portugal |
10H30 – 11H00 – COFFEE – BREAK
| 11H00 – 11H10 Vulnerability of Portuguese vineyard soils to copper contamination and its toxicity towards ecosystem organisms |
| Beatriz Fernandes1,2,3,4, Cristiana Paiva1,2, Diogo Machado1,2, Anabela Cachada2,4, Ruth Pereira1,2 1GreenUPorto/INOV4Agro, Campus de Vairão, Rua da Agrária 747, 4485 646 Vairão, Portugal 2Departamento de Biologia da Faculdade de Ciências, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal 3Departamento de Geociências, Ambiente e Ordenamento do Território, Faculdade de Ciências de Universidade do Porto, Rua do Campo Alegre, s/n, 4169 007 Porto, Portugal 4CIIMAR, Novo Edifício do Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450 208 Matosinhos, Portugal |
| 11H15 – 11H25 Phytochemical and oenological profile and fruit quality of three red grape varieties (vitis vinifera l.) in demarcated Douro region: a comparative study |
| Sandra Pereira1,2*, Ana Monteiro1,2, José Moutinho-Pereira1,2 and Lia-Tânia Dinis1,2 1Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal 2Inov4Agro – Instituto de Inovação, Capacitação e Sustentabilidade da Produção Agroalimentar, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal |
| 11H30 – 11H40 Thermal effects on the quality parameters of extra virgin olive oil using Fluorescence spectroscopy |
| Naveed Ahmad Mirpur University of Science & Technology, Pakistan |
| 11H45 – 11H55 Cover crops promoted a balance between soil quality, grapevine physiology and must attributes in a semi-arid steep slope farming |
| Sandra Martins 1*, Cátia Brito 1,2, Manuel Ângelo Rodrigues 3, Adelaide Perdigão 1, Lia-Tânia Dinis 1,2, José Moutinho-Pereira1,2, Carlos Manuel Correia 1,2 1CITAB – Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal 2Inov4Agro – Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal 3Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal |
| 12H00 – 12H10 Effect of the grape cultivar on the condensed tannins in seeds powder, a renewable resource for protein haze prevention in wine |
| Aakriti Darnal1,2,*,†, Edoardo Longo1,2, Milena Lambri3, Vakare Merkytė1,2, Elia Romanini3, Emanuele Boselli1,2 1. Oenolab, NOI TechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy 2. Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy 3. Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, DiSTAS, via Emilia Parmense 84, 29122 Piacenza (Italy) |
| 12H15- 12H25 3Minuts Poster Presentation |
| Can sustainable winemaking practices influence the characteristics of wine? A preliminary case study of the baga variety in Cantanhede (Bairrada region) Magda Silva1 Artur Figueirinha1,2, Fernando Ramos1,2 1University of Coimbra – Faculty of Pharmacy, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal 2LAQV/REQUIMTE – Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal The impact of organic and conventional farming systems on the nitrogen content of musts in two grape varieties grown in warm climates Eva Valero1,Marina Gonzalez-Ramirez2, Soledad Romero1, Pedro Garcia-Serrano2, Belén Puertas3 and María Lourdes Morales2 1Área de Nutrición y Bromatología, Dpto. Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. Utrera, Km 1, 41013 Sevilla, España 2Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, 41012 Sevilla, España 3Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Rancho de la Merced. 11471, Jerez de la Frontera, España Pure Port, an innovative aroma experience Isabel Furtado1, Ricardo Silva1, Sónia Ribeiro2, Alisa Rudnitskaya3, Sílvia M. Rocha2, Ilda Caldeira4, Frank S. S. Rogerson1, Fernando Alves1 1 Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester, 86, 4400-034 Vila Nova de Gaia, Portugal 2 Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário Santiago, 3810-193 Aveiro, Portugal 3 Department of Chemistry & CESAM, University of Aveiro, Campus Universitário Santiago, 3810-193 Aveiro, Portugal 4 Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; Unleashing winemaking’s hidden power: by-products as antioxidant-rich bioactive sources Rui Dias Costa1, Ana Abraão1, Verónique Gomes1, Irene Gouvinhas1 and Ana Novo Barros1 1 Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal. |
12H30 – 14H00 – LUNCH
| 14H00 – 14H20 General Presentation of the Manual of Sustainability in the Douro Wine Region |
| Jorge Queiroz1, Joaquim Esteves-da-Silva2, Teresa Mota1, Conceição Santos3 Department of Geosciences, Environment and Territorial Planning, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal |
| 14H25 – 14H35 Sustainable wine tourism: recommendations and strategies for the Douro wine region |
| Ana Trigo 1, Paula Silva 2,3 1 Centre for Transdisciplinary Development Studies (CETRAD), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal 2 Laboratory of Histology and Embryology, Department of Microscopy, School of Medicine and Biomedical Sciences (ICBAS), University of Porto (U.Porto), Rua Jorge Viterbo Ferreira 228, Porto, 4050-313, Portugal 3 NOVA Institute of Communication (ICNOVA), NOVA School of Social Sciences and Humanities, Universidade NOVA de Lisboa, 1069-061 Lisbon, Portugal |
| 14H40 – 14H50 Algorithm for the calculation of the carbon footprint in the douro demarcated region (Portugal) |
| Luís Pinto da Silva and Joaquim C.G. Esteves da Silva Chemistry Research Unit (CIQUP), Institute of Molecular Sciences (IMS), Department of Geosciences, Environment and Territorial Planning, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal |
| 14H55 – 15H05 Vineyard Ecosystem Management: in practice |
| Paulo Carvalho Pereira, Nuno Gaspar de Oliveira NBI – Natural Business Intelligence, Regia Douro Park, 5000-033 Andrães |
| 15H10 – 15H20 Wines of Alentejo Sustainability Programme – 10 years in the making |
| João Luis Barroso Comissão Vitivinícola Regional Alentejana |
| 15H25 – 15H40 Porto Protocol: Catalysing sustainability in wine – solutions from the wine industry’s climate action network |
| Cristina Crava The Porto Protocol Foundation |
| 15H45 – 16H15 Closing ceremony with the award for the best oral presentation |
| 16H15 – 16H45 Poster Session |
16H45 – 17H30 – COFFEE – BREAK
16 June 2023
| Including and humanising in the wine and hospitality business Bento Amaral, Wine Inspiring Executive, HumanWinety |
| Currently there is a lack of human resources in several European countries in the wine and hospitality areas, such as wine tourism, wine merchants, sommeliers, sustainability, catering professionals, hotel and restaurant backoffice, among other activities. On the other hand, Europe is faced with a part of the potentially active population that has greater difficulty in finding its professional place, such as people with disabilities, people in social and financially disrupted situations, refugees among others. This presentation, based on the work that is being developed by Humanwinety, will show the advantages that exist for the States, society, businesses, as well as people who will be employed if a match is made between people looking for a job and a place in society and the job opportunities that are not being filled. Besides the focus and modus operandi of Humanwinety, other worldwide examples will be shown. At the end of this presentation, we hope that together we can all help to make the world a better place for all. |
13H00 – 14H00 – LUNCH at Quinta do Ventozelo