Abstract Book
28 May 2025
08H30 -10H30 Registration and Open Session
08H30 -09H30 Registration
09H30 -10H00 Open Session
- Prof. Dr. Paula Silva – On behalf of the 4th Science & Wine World Congress
- 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
- Prof. Dr. Gilberto Igrejas – President of the Direction Board of the Douro and Port Wine Institute (IVDP)
- Arq. Valentim Miranda – On behalf of the Vila Nova de Gaia Municipality
10H00 – 10H30 – Coffee Break and Networking
Session Chair: Jorge Queiroz
| 10H30 – 12H30 Sustainable Vineyard Management Practices 🇵🇹João Barroso (Alentejo Regional Winegrowing Commission, Portugal) and 🇮🇹Ettore Capri (Università Cattolica, Italy) |
| This session, Sustainable Vineyard Management Practices, offers vineyard professionals the tools and knowledge to adopt eco-friendly and resilient farming techniques. Covering key areas such as soil and water management, organic practices, integrated pest control, regenerative agriculture and climate adaptation, the session will provide practical insights into maintaining sustainable vineyard operations. Through expert presentations and case studies participants will learn how to enhance sustainability while ensuring high-quality grape production. Attendees will leave equipped with actionable strategies for managing vineyards in an environmentally responsible and profitable manner. |
12H30 – 14H00 – Lunch and Networking
Session Chair: Fátima Paiva-Martins
| 14H00 – 14H20 Potential of winemaking byproducts as functional added-value ingredients |
| 🇪🇸Raúl Domínguez-Perles Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain. |
| 14H25 – 14H35 Energy efficiency benchmarking: a novel approach for the wine industry |
| 🇮🇹Gellio Ciotti Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, Viale delle Scienze 206, I-33100 Udine (UD), ITALY. |
| 14H40 – 14H50 Circular bioeconomy in action: valorization of winery byproducts for sustainable applications in food, cosmetics, and pharmaceuticals |
| 🇵🇹Ana Novo Barros Centre for Research and Technology of Agro-Environmental and Biological Sciences, CITAB, Inov4Agro, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal |
| 14H55 – 15H05 Operations and Supply Chain Management as Catalysts for a Sustainable Wine Supply Chain |
| 🇮🇹Alessandro Zironi Polytechnic Department of Engineering and Architecture (DPIA), University of Udine, Via delle Scienze 206, I-33100, (UD), ITALY. |
| 15H10 – 15H20 Can Foliar kaolin and silicon mixture spray be a strategy to alleviate summer stress in the Douro vineyard |
| 🇵🇹Ana Monteiro CITAB – Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal. Inov4Agro – Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal. |
| 15H25 – 15H35 Understanding the Ancestral method for Sparkling wine production |
| 🇪🇸Arnau Just-Borràs Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain |
| 15H40 – 15H50 From Field to Bottle: Water Management in a Small-Scale Dry Farming Winery System |
| 🇵🇹Andreia Pires LEAF-Linking Landscape Environment Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal |
| 15H55– 16H05 Antioxidant Protection And Color Enhancement In Wines From The Varieties Skiadopoulo And Avgoustiatis From The Ionian Islands. |
| 🇬🇷Athina Vass Lab of Oenology & Alcoholic Drinks, Food Science & Human Nutrition Department, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece |
| 16H10 – 16H20 Improved red wine color stability by the prefermetation addition of an innovative pomegranate peel derived tannin |
| 🇮🇹Silvia D’Agostino University of Florence, Department of Agriculture, Food, Environment and Forestry (DAGRI), Piazzale delle Cascine, 18 – 50144 Firenze (FI), Italy |
| 16H25– 16H35 Investigating Hardwood Lignin as a Sustainable Alternative to Sulfur Dioxide: Effects on the Physicochemical and Microbial Properties of Red Wine |
| 🇵🇹Iva Fernandes REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007, Porto, Portugal |
| 16H40– 16H50 Promoting sustainability in wine production: supercritical fluid extraction for biorefinery enhancement |
| 🇮🇹Carla Da Porto University of Udine, Department of Agrifood, Environmental and Animal Sciences, Udine 33100, Italy |
17H00 End of First Day
29 May 2025
Session Chair: Alice Vilela
| 09H30 – 09H50 Sustainability in olive cultivation and CO₂ sequestration |
| 🇮🇹Francesco Serafini, Italy |
| 10H00 – 10H10 Olive oil, a treasure for the brain |
| 🇪🇸Emma Burgos-Ramos Biochemistry Area, Faculty of Environmental Sciences and Biochemistry, University of Castilla-La Mancha; Avenue Carlos III s/n, 45071 Toledo, Spain. NUENE Group. Institute of Biomedicine, UCLM, Spain. |
| 10H15 – 10H25 Water productivity and net profit of an olive orchard in the region of Trás-os-Montes |
| 🇵🇹Anabela Fernandes-Silva Agronomy Department, University of Trás-os-Montes e Alto Douro, Quinta dos Prados, 5000-801 Vila Real, Portugal; 2Centre for Research and Technology of Agro-Environment and Biological Sciences, University of Trás-os-Montes e Alto Douro, Quinta dos Prados, 5000-801 Vila Real, Portugal |
10H30 – 11H00 – Coffee Break and Networking
Session Chair: Anabela Afonso Fernandes Silva
| 11H05 – 11H15 Tackling climate change through packaging: The Unpacking Wine Guide |
| 🇵🇹Cristina Crava. Porto Protocolo |
| 11H20 – 11H30 Toward sustainable white winemaking: effects of fermentation temperature, yeast strain, and packaging on wine quality and energy efficiency |
| 🇮🇹Clara Vitaggio Department of Agricultural, Food and Forestry Sciences, University of Palermo, Viale delle Scienze 13, 90128 Palermo, Italy |
| 11H35 – 11H45 Effect Of Storage And Transportation Conditions On The Quality Characteristics Of Nemea Wines |
| 🇬🇷Georgios Kotseridis Lab of Oenology & Alcoholic Drinks, Food Science & Human Nutrition Department, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece |
| 11H50 – 12H00 Living Vineyards: A Global Framework for Ecosystem Restoration in Viticulture through Collaborative Assessment and Adaptive Indicators |
| 🇵🇹Valentina Di Chiara The Porto Protocol Interdepartmental Center for research in Viticulture and Enology, University of Padova, Padova, Italy |
| 12H05 – 12H15 Latvian wines, their antioxidant potential, and anti-radical capacity |
| 🇱🇻Andrejs Skesters Riga Stradiņš University, Institute of Occupational Safety and Environmental Health, Scientific Laboratory of Biochemistry, Riga, Latvia |
| 12H20 – 12H30 Combined kaolin and silicon application as a sustainable tool for mitigating heat and drought stress in douro’s Douro’s viticulture |
| 🇵🇹Sandra Pereira CITAB – Centro de Investigação e Tecnologias Agroambientais e Biológicas, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal. Inov4Agro – 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. |
12H35 – 14H00 – Lunch and Networking
Session Chair: Virgílio Falco
| 14H00 – 14H20 Prevention of Steatotic Liver Disease and Metabolic Syndrome by the Olive Polyphenol Oleacein |
| 🇵🇹Fátima Paiva-Martins REQUIMTE-LAQV- Faculty of Sciences- University of Porto, Chemistry and Biochemistry, Porto, Portugal. |
| 14H30 – 14H40 Sustainability of the wine industry: some issues related to certification in Portugal |
| 🇵🇹Miguel Costa, LEAF-Linking Landscape Environment Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal |
| 14H45 – 14H55 Reducing alcohol from wine using the innovative method of yeast bio-dealcoholization |
| 🇵🇹Sílvia Martins Afonso, Centre for the Research and Technology for 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, 5001-801 Vila Real, Portugal |
| 15H00 – 15H10 Phenolic fraction and antioxidant activity of grapeseed oils |
| 🇮🇹Chiara La Torre, Department of Pharmacy, Health and Nutrition, University of Calabria, Rende (CS), Italy |
| 15H15 – 15H25 Resilient Viticulture in the Face of Climate Change |
| 🇵🇹Anabela Carneiro, GreenUPorto – Research Centre on Sustainable Agrifood Production/Inov4Agro & DGAOT, Faculty of Sciences, Campus de Vairão, University of Porto, Rua da Agrária 747, 4485-646 Vairão, Portugal |
| 15H30 – 15H40 Integrated Battery Management in Photovoltaic Plants: Storage Optimization with OMIE Market Price Forecasting — Applied Case Study |
| 🇵🇹Margarida Magalhães Correia |
| 15H45 – 15H55 Green fining agents as sustainable alternatives to animal proteins in Port Wine production |
| 🇵🇹David Miranda, 1 Sogrape Vinhos, S.A., Avintes 4430-852, Portugal 2 REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal |
| 3Minutes Poster Presentation |
| Novel approach for the revalorisation of wine byproducts through the production of 3S fermented beverages 🇪🇸Berta María Cánovas, Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain. AGROALNEXT programme finances a project for the production of 3S beverages from winery byproducts 🇪🇸Cristina García-Viguera, Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario Espinardo, Edificio 25, 30100 Murcia. Spain. Implications and barriers adopting agrivoltaic systems in greenhouse farming in southeast Spain 🇪🇸Emilio Galdeano-Gómez, University of Almería (Spain); Mediterranean Research Center of Economy and Sustainable Development (CIMEDES). Biomaterials based fining agents for sustainable winemaking practices 🇷🇴Gabur Georgiana-Diana, “Ion Ionescu de la Brad” Iasi University of Life Sciences, Aleea Mihail Sadoveanu nr. 3, Iasi, Romania. Enhancing viticulture management through the synergistic use of Sentinel-2 and UAV multispectral data 🇵🇹Helder Fraga, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal. Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal. Autochthonous vine varieties of Castilla y León as a sustainable alternative: phenolic maturity of the grapes 🇪🇸Inés Sampedro-Marigómez, Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, 47071 Valladolid (Spain). Changes in the Volatile and Sensory Profile of Wines from Three Indigenous Varieties of Thrace due to Leaf Removal Before Veraison 🇬🇷Konstantinos Nikolakis, Lab of Oenology & Alcoholic Drinks, Food Science & Human Nutrition Department, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece Sustainable extraction of polysaccharides from grape byproducts using emerging green technologies: a circular economy approach 🇪🇸María Curiel-Fernández, Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain. Polyphenols from olive oil and wine as possible neuroprotective agents 🇪🇸María Rodríguez-Pérez, Biochemistry Area, Faculty of Environmental Sciences and Biochemistry, University of Castilla-La Mancha; Avenue Carlos III s/n, 45071 Toledo, Spain. NUENE Group. Institute of Biomedicine, UCLM, Spain. Biomass Valorisation in Grapevine Disease Management: Early Outcomes of the Life NATURAL AGRO Project 🇵🇹Maria Margarida Baleiras-Couto, BioISI – Biosystems and Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, Lisboa, Portugal. INIAV – Instituto Nacional de Investigação Agrária e Veterinária, I.P. Pólo de Inovação de Dois Portos, Quinta da Almoinha, Dois Portos, Portugal. Monitoring Drought Impacts on Rainfed Olive Orchards in the Iberian Peninsula Using Satellite-Derived Vegetation Indices 🇵🇹Nazaret Crespo, 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), Universidade de Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal. Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal. “CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 🇮🇹Rino Gubiani, Department of Agricultural, Food, Environmental and Animal Sciences (Di4A), University of Udine, Via delle Scienze 206, I-33100 Udine, Italy Rethinking Prosecco sparkling wine production: innovations for energy savings 🇮🇹Roberto Zironi, Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, Viale delle Scienze 206, I-33100 Udine (UD), Italy. An exploratory approach to obtain sustainable sources of lipophilic (poly)phenolic derivatives from winery byproducts 🇪🇸Sonia Medina, Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain. Environmental Sustainability in the Wine Industry: The Role of Production Strategies in Reducing Carbon Footprint 🇵🇹Teresa Pinto, Centre for the Research and Technology of Agroenvironmental and Biological Sciences, CITAB, Inov4Agro, Dep. of Biology and Environmental (ECVA), University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal; Characterization and Stability of Phenolic Acid Esters in Fermented Beverages Based on Wine ByProducts 🇪🇸Vanesa Núñez-Gómez, Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain. |
17H00 Port of Honour Ceremony with Traditional Fire Opening
| 20H00 Gala Dinner Espaço Porto Cruz |