She is Full Research Professor of the Higher Spanish National Research Council (CSIC) and Assistant Professor of Enology at the University of Valencia. She was Coordinator of Food Science and Technology Commission of ANEP (2009-2012); Member of CSIC President Science Advisor Commission (2009-2013); President of Mycology group of Spanish Microbiology Society (2009-2013). Since 2006, member of the Qualified presumption of safety (QPS) group of the European Food Safety Authority; since 2005 and member of the International Commission on Yeasts-IUMS. She is the coordinator of the accreditation of IATA as Severo Ochoa Center of Excellence (CEX2021-001189-S)

The main focus of the research is the study of Saccharomyces yeasts of biotechnological interest. Her group is interested in understanding the mechanisms involved in the adaptation that has shaped the yeast genome conferring properties of biotechnological interest. Different Omic, as well as evolutionary analysis, are used to understand the mechanisms of adaptation of yeasts of industrial interest to environmental as ethanol tolerance and the nutritional changes (temperature, availability of nitrogen) as well as the aroma synthesis. This research is applicable to the selection and breeding of new strains of yeasts of interest in industrial fermentations (wine, beer, cider, etc.) by different techniques such as adaptive evolution, hybridization, or the development of GMOs. In the last years she is also interested in the application of integrative multi-omic data and mathematical modeling into yeast predictive metabolic models (digital twins) for the food fermentation industry to develop more sustainable and environmental processes.

During her career, she has transferred most of the research results and methods to the food industry. In the last years, she developed the hybrid Velluto Evolution which contributed to solving, at the international level, the problems associated with climate change in the oenological sector and commercialized by Lallemand.

Vicente Ferreira Gonzalez is Professor of Analytical Chemistry at the University of Zaragoza. Director of the Laboratory of Aroma Analysis and Oenology (LAAE), a research group funded mainly through Competitive Projects and Contracts with the Industry. The team is integrated into the Agri-Food Institute of Aragon (IA2) and associated with the ICVV-CSIC (Logroño, La Rioja).

He is author of more than 250 scientific articles and 3 patents on different aspects of the analysis of aroma and taste, mainly wine. His work has received wide recognition from the scientific and industrial communities, appearing in all databases as one of the scientists with the greatest impact in Applied Chemistry, Oenology and Food Sciences. In fact, a recent study recognizes him as one of the three most relevant researchers in oenology of all time.

His main scientific interest is to understand the chemical basis of aromatic and gustatory perception of complex products. This interest has led him to the development of strategies and methods for the characterization of aromatic and gustatory molecules, as well as to the measurement and modeling of sensory response.

From the applied point of view, his research seeks to identify and act on the chemical keys of the sensory quality ofwine in order to obtain better wines. In recent years, his group has made remarkable progress in understanding the chemical processes associated with the appearance of oxidative and reductive aromas in wines and the development of varietal aroma. This research is making it possible to unravel the limits of wine longevity and propose new ways to make wines of more stable and higher aromatic quality, as well as to prevent and remedy the problems of oxidation and reduction.

Nathalie Ollat received a Ph.D. in agronomic sciences from Montpellier Supagro (France), with emphases in viticulture and plant physiology. Dr. Ollat joined the INRA (French National Institute for Agricultural Research) viticulture research center in Bordeaux (France) in 1988, to implement studies on training systems. After dealing with berry development during her Ph-D, she initiated, in the early 2000s, a research program on the interactions of grapevine rootstocks with biotic and abiotic factors.

Dr. Ollat and her research team are studying the impact of rootstocks on grapevine nutrition, water intake, vine growth and yields, providing a body of knowledge useful to breed new rootstocks. Since 2010, Dr. Ollat expanded her research efforts to focus on the impact of climate change on grape growing. She has been co-directing the “LACCAVE” program on long-term impacts and adaptations to climate change in viticulture and oenology in France (2012-2020).

In April 2018, she was promoted to the position of director of the Research Unit for Vine Ecophysiology and Functional Genomics (UMR EGFV) within the University of Bordeaux (ISVV: Institute for Sciences of Vine and Wine) where she is acting to design integrative biology projects based on the pluridisciplinary skills (from agronomy to epigenetics) of the members of this laboratory.

Dario Cantù is a professor in the Department of Viticulture & Enology at the University of California Davis, where he holds the Martini Endowed Chair. He obtained his PhD in Plant Biology from UC Davis in 2009 and has published over 80 articles in the field of plant and fungal genomics.

His research focuses on understanding the genetic bases of grapevine traits, including disease resistance, sex determination, and aroma development.

Cantù pioneered the use of long read sequencing to resolve and phase the assembly of diploid plant genomes, which has contributed greatly to advancing the understanding of genomic diversity in Vitis and has significantly expanded the genomic resources available to the grape research community.

He has developed and maintains www.grapegenomics.com, a web portal with genomic data and analysis tools for wild and cultivated grapevines.

Science Manager, Deutsche Weinakademie GmbH, Germany
Wine Information Council (WIC) Scientific Coordinator

Ursula Fradera is a registered dietitian/nutritionist and works for the Deutsche Weinakademie (DWA), where she is responsible for scientific affairs, the organization of seminars for health and wine professionals, media relations, the maintenance of a scientific database on wine, health and social aspects and the implementation of the Wine in Moderation program at national level. Her position serves as an interface between science, policy makers and the wine sector.

At the OIV (Organisation de la Vigne et du Vin, Paris, France), she serves as expert for the Commission IV “Safety and Health”. She also attends international conferences and meetings as a speaker.
Previously, she was in charge of implementing public health nutrition programmes in Vancouver, Canada and was a lecturer in Human Nutrition at the University of B.C., Canada. In the Wine in Moderation Association (WiM), Ursula is the scientific coordinator of the Wine Information Council, a network of independent, international scientists.

Mónica Bueno Fernández

Raquel Campos Herrera

Lucía González Arenzana

Ramón González García

Miriam González Lázaro

David Gramaje Pérez

Ignacio Martín Rueda

José Miguel Martínez Zapater

Cristina Menéndez Menéndez

Eva Pilar Pérez Álvarez

Alicia Pou Mir

María Pilar Sáenz Navajas

Javier Tello Moro

Mar Vilanova de la Torre

Mª José Motilva Casado

Mª del Rocío Fernández Pérez

Panagiotis Arapitsas. University of West Attica, Greece

Belén Ayestarán. Universidad de La Rioja, Spain

Begoña Bartolomé. Instituto de Investigación en Ciencias de la Alimentación, Spain

Gemma Beltrán. Universitat Rovira i Virgili, Spain

Mónica Bueno. Instituto de Ciencias de la Vid y del Vino & Universidad de Zaragoza, Spain

Raquel Campos Herrera. Instituto de Ciencias de la Vid y del Vino, Spain

Javier Cancela. Universidad de Santiago de Compostela, Spain

Dario Cantù. University of California Davis, USA

Philippe Darriet. Institut des Sciences de la Vigne et du Vin , France

Maria Paz Diago. Universidad de La Rioja, Spain

Rocío Fernández. Instituto de Ciencias de la Vid y del Vino, Spain

Vicente Ferreira. Universidad de Zaragoza, Spain

Ana Margarida Fortes. Universidad de Lisboa, Portugal

Angelita Gambuti. University of Naples Federico II, Italy

Encarna Gómez-Plaza. Universidad de Murcia, Spain

Lucía González. Instituto de Ciencias de la Vid y del Vino, Spain

Miriam González. Instituto de Ciencias de la Vid y del Vino, Spain

David Gramaje. Instituto de Ciencias de la Vid y del Vino, Spain

Diego Intrigliolo. Centro de Investigaciones sobre Desertificación, Spain

Thierry Lacombe. Institut Agro Montpellier, France

Rosa M Lamuela Raventos. Universidad de Barcelona, Spain

Carlos Lopes. Universidad de Lisboa, Portugal

Manuel Malfeito-Ferreira. Universidade de Lisboa, Portugal

Vicente Marco. Universidad de La Rioja, Spain

Ignacio Martín. Instituto de Ciencias de la Vid y del Vino, Spain

Marcela Medel. Universidad de Chile, Chile

Ana Alexandra Mendes Ferreira. Universidade de Trás-os-Montes e Alto Douro, Portugal

Cristina Menéndez. Instituto de Ciencias de la Vid y del Vino, Spain

María José Motilva. Instituto de Ciencias de la Vid y del Vino, Spain

Encarnación Núñez. Universidad de La Rioja, Spain

Nathalie Ollat. Institut des Sciences de la Vigne et du Vin, France

Eva Pilar Pérez. Instituto de Ciencias de la Vid y del Vino, Spain

M Puy Portillo. Universidad del País Vasco, Spain

Alicia Pou. Instituto de Ciencias de la Vid y del Vino, Spain

Miriam del Pozo-Bayón. Instituto de Investigación en Ciencias de la Alimentación, Spain

Amparo Querol. Instituto de Agroquímica y Tecnología de Alimentos, Spain

Heber Rodrigues. The English Vine, United Kingdom

Leonor Ruiz. Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, Spain

María Pilar Sáenz-Navajas. Instituto de Ciencias de la Vid y del Vino, Spain

Celestino Santos-Buelga. Universidad de Salamanca, Spain

Javier Tello. Instituto de Ciencias de la Vid y del Vino, Spain

Oliver Trapp. Julius Kühn-Institut, Germany

Maurizio Ugliano. Università di Verona, Italy

José Ramón Úrbez-Torres. Agri-Food Canada, Canada

Cornelis van Leeuwen. Institut des Sciences de la Vigne et du Vin, France

Mar Vilanova. Instituto de Ciencias de la Vid y del Vino, Spain