Exploring the molecular diversity of grape, a source of natural ingredients

December 03, 2020

The registration is free but mandatory


Virtual meeting: instructions to connect are communicated upon registration.

Grapevines and their byproducts produce a broad range of specialized metabolites, including flavonoid- and stilbenoid-type compounds, that exhibit diverse biological activities highly sought by biomass-based industries. Among the large molecular diversity present in grape, only few lead molecules are exploited. This is the case for resveratrol; currently exploited as food supplements and cosmetics ingredient for its anti-aging properties and for oligomeric pro-anthocyanidins (OPCs) that are used for several health purposes including the prevention of cardiac and Alzheimer diseases. Beyond these two well-known lead molecules, grapevine is a natural source for a myriad of other biomass-derived molecules that remains underexplored. The objective of the present workshop is to build-up a transversal platform for the development of novel grape biomass-derived chemicals with outputs in pharmacy, cosmetics and sustainable agriculture. Several aspects will be covered in a top-down approach such as impact of climate change on phytochemicals, green extraction technologies, comprehensive analytical tools and biological activities.

Key words

Grape, biobased industrial products, natural ingredients, eco-friendly extraction, innovative formulations, comprehensive analyses, biological activities.


Dr Magdalena Malinowska,
FROM Cracow University of Technology - PL
IN RESIDENCE AT Biomolecule and Plant Biotechnology (BBV), University of Tours - FR

Dr Arnaud Lanoue,
Biomolecule and Plant Biotechnology (BBV), University of Tours - FR



Thursday 03rd December 2020

  • 08:30 Official opening - Prof. Nathalie Giglioli-Guivarc’h (Head of Biomolecule and Plant Biotechnology (BBV), University of Tours) & Sophie Gabillet (General Secretary of LE STUDIUM Loire Valley Institute for Advanced Studies)
  • 09:00 Prof Régis Gougeon - Messages in a bottle: from oenolomics to the structural resolution of the transient chemistry of wine aging
  • 09:40 Dr Arnaud Lanoue - Molecular diversity of grape explored with semi-targeted metabolomics
  • 10:20 Coffee break
  • 10:35 Dr Viviana Martins - Potential of vineyard calcium sprays to improve grape berry and wine quality
  • 11:15 Dr Paweł Siudem - Aronia melanocarpa Fruits as a Dietary Source of bioactive compounds: 1H‑NMR, HPLC-DAD, and Chemometric Studies
  • 11:55 Dr Magdalena Malinowska - Grape cane extracts a natural ingredients with cosmetic activities
  • 12:35 Lunch
  • 13:30 Dr Elżbieta Sikora - Supercritical CO2 plant extracts as raw materials in modern cosmetic formulations
  • 14:10 Prof Hernâni Gerós - From the French Paradox to nanoencapsulation of wine bioactive compounds
  • 14:50 Coffee break
  • 15:05 Dr Christophe Hano - Screening for youth : from in vitro to in vivo assays with a particular emphasis on the contribution of baker yeast for anti-aging assays
  • 15:45 Dr Helena Kandarova - In Vitro Phototoxicity Testing of Food Supplements and Cosmetics 
  • 16:25 General discussion
  • 16:35 Meeting between speakers



Partners of the event