The 10th In Vino Analytica Scientia Symposium was held in Salamanca, Spain, from 17 - 20 July, 2017. More than 200 participants from 24 countries attended this meeting. Topics included:
Analysis and composition of grapes, wines, spirits and by-products
Reactions and microbiology
Omic and chemometric approaches
Sensory properties and analysis
The travel grant allowed Chen Liang to attend the IVAS 2017 conference and share her research via an invited oral presentation titled ‘Controlling unripe characters using magnetic molecularly imprinted polymers to eliminate excessive methoxypyrazines from wines’. The grant also provided Chen with the opportunity to visit the Laboratory for Aroma Analysis and Enology at the University of Zaragoza. The travel has enabled Chen to gain inspiration from the most up to date analytical science in grapes, wines and spirits, and also make connections with other researchers in related areas.
The 10th In Vino Analytica Scientia was held in the beautiful historic city of Salamanca, Spain, from 17 - 20 July, 2017. The travel grant provided Chen Liang, PhD candidate of the University of Adelaide, the opportunity to communicate and share her research through the delivery of an invited oral presentation titled ‘Controlling unripe characters using magnetic molecularly imprinted polymers to eliminate excessive methoxypyrazines from wines’.
The conference program consisted of eight keynote lectures, 33 oral presentations and over 200 posters covering different aspects of grapes, wines and derived products. It was a great conference for sharing and discussing the latest developments in analytical chemistry relayed to grape and wine research. A series of social events were also blended into the program, including Salamanca city night tour, wine tasting, gala dinner and wine cellar visits.
Attendance at the conference has provided the opportunity to gain insights for my current PhD project as well as make connections with researchers worldwide for potential collaboration in the future. The lab visit has enabled communications between two
laboratories and to get to know the most cited analytical methods for aroma and flavour analysis developed by the team of Vicente Ferreira.