1. Grapevine genetics, clone selection, and development of new varieties
2. Breeding for disease resistance and climate resiliency
3. Agrobacterium tumefaciens in viticulture
4. Grapevine rootstock selection and development
5. New methods of grapevine propagation
6. Grapevine cultivation methods and training systems in view of climate change
7. Table grape production
8. Urban viticulture
9. Irrigation methods in viticulture
10. Grapevine germplasm conservation
11. Recovering ancient grapevine varieties
12. Raisin grape varieties and cultivation
13. Biotechnology and GMOs in viticulture
14. Robotics and Artificial Intelligence in viticulture
15. Geoinformatics in viticulture
16. Geospatial decision support systems
17. Nanotechnology in viticulture
18. Cold climate viticulture
19. Viticulture in arid climates
20. Mountain and steep slopes viticulture
21. Vineyard ecology and biodiversity – issues of climate change
22. Insect repellent cover crops in viticulture
23. Farming for flavours – the role of viticultural practices in wine flavour development
24. Soil conservation and management in viticulture
25. Vineyard soil nutrition – new approaches
26. Cover crops and soil biodiversity
27. The role of arbuscular mycorrhiza in grapevine health and wine quality
28. The influence of soil on wine quality
29. Grapevine pathology, disease treatment and prevention
30. Integrated Pest Management and organic pest management practices
31. New invasive insect pests of the grapevine
32. Organic and biodynamic viticulture
1. Recent advances in postharvest technology of wine grape processing
2. Physiochemical parameters of grape juices
3. Evaluation of technological characteristics of grape varieties
4. Green processing and biotechnological potential of grape pomace
5. Emerging technologies to extract added value compounds from grape by-products
6. Varietal character and fermentation
7. Effect of fermentation temperature on wine quality
8. Process variables influencing yeast growth and behaviour
9. New methodologies for stuck fermentation management
10. Yeast genetics and microbial ecology
11. Osmotic and alcohol tolerance of yeasts
12. Yeast and bacterial modulation of wine aroma and flavour
13. Alcohol-free wines
14. Nature and actions of spoilage yeasts
15. Malolactic fermentation – new approaches to old problems
16. Vineyard and winery yeast flora
17. Botrytis cinerea in winemaking
18. Specific and distinctive wine styles
19. Nanotechnology in oenology
20. Aroma and flavour (variety, fermentation, treatment, aging) – wine flavour chemistry
21. Problems of wine clarification and stabilisation
22. Oak and cooperage – Different woods in cooperage for oenology
23. Organic winemaking
24. Wine vinegar production
25. Wine-related distilled liquors
26. Preventing wine faults
27. Toxic and carcinogen organic compounds in wine
28. Metals and metal-binding ligands in wine
29. The role of trace metals in winemaking
30. Detecting and preventing wine counterfeiting – analytical methods
1. Wine bioactive compounds
2. Differences in bioactive compounds between red and white wines
3. Alcohol, red wine, white wine, diseases, and health benefits
4. Phytochemical profiles and antioxidant activities of wine grapes
5. Anticancer properties of grape seed extract and other grape-based products
6. Metabolic constituents of grapevine and grape-derived products
7. Grapes and their derivatives in functional foods
8. Occurrence of mycotoxins in grapes and grape-derived products
9. Wine consumption, cancer, and cardiovascular diseases
10. Wine by-products with health benefits
11. Medicinal effects of Tokaj wines
12. Health effects of resveratrol and other polyphenols
13. Moderate wine consumption and health
14. Reducing harmful compounds in wine – prevention of ethyl carbamate
15. The French Paradox – scientific evidence
16. Epidemiological studies of wine consumption
17. Sudden changes in alcohol tolerance
18. Alcohol Intolerance: Symptoms, Causes & Treatment
19. Allergic and intolerance reactions to wine
20. Heavy metals in wines – xenobiotic metal concentrations
21. Potential public health impact of alcohol products
22. Effects of alcohol on appetite and food intake
23. Wine as functional food
24. The future of alcohol-free wines
1. The living heritage of ancient winemaking technologies
2. Ancient grape varieties as part of the cultural heritage of wine regions
3. The heritage of wine trade – international wine trade routes
4. Wine culture in non-wine-producing countries
5. The archaeology of wine culture
6. Wine and religion today and from a historic perspective
7. Traditional trades and crafts related to viticulture and oenology
8. Anthropology, wine, and culture
9. The written heritage of wine
10. Wine in fine arts and music
11. The built heritage of wine
12. Cultural events and traditions of wine
13. Wine and gastronomy – the science and art of wine and food pairing
14. The aftermath and the impact of the VITOUR project
15. Wine as a tourism product – tourism program packages
16. Wine tourism (oenotourism) in Europe and the wine regions of the New World
17. Emerging wine regions and new destinations
18. Conservation of valuable viticultural landscapes in view of climate change
19. Landscape observatories for conservation of viticultural landscapes
20. The potential of ecomuseums in wine-heritage conservation
1. Multifunctional winegrowing – transdisciplinary approaches
2. Energy efficiency and multifunctional land use – reducing costs of grape and wine production
3. The complex product structure of grapevine
4. Useful cover crops in viticultural landscapes
5. Core, augmented, and ancillary products and services in one system
6. Ecosystem services – the environmental economics of winegrowing
7. Developing the image of a wine region
8. Researching the wine consumers
9. Generational differences in wine purchase habits
10. The role of doorstep marketing
11. Building a premium wine brand – new trends
12. Monitoring customer expectations, preferences – pricing and programming
13. Digital marketing tools and use of AI in wine marketing
14. Category management
15. International, national, and regional legal regulations of wine production
16. Legal protection of grape varieties
17. International and national regulations of wine trade
18. Wine laws and legal protection of wine origin
19. Effectiveness of European Appellations of Origin on the International wine market
20. The Anglo-Saxon new world wine producers’ paradigm-shift in wine business
1. Education requirements for a multidisciplinary specialist: key competences
2. Problems for higher education are rooted in secondary education.
3. Demography and higher education market for the wine sector
4. Urbanisation vs. the population retention capacity of the countryside
5. Practical approach – learning by doing – linking theory and practice.
6. Competence development of educators – training of trainers
7. Interactive education methods – adapted to the Z and α-generation.
8. Viticulture and oenology as one science
9. Education in organic viticulture and vineyard ecology
10. Future demand for viticulturists and oenologists
11. The Chinese and Indian educational market for wine science
12. Wine science education in non-wine-producing countries
13. Good international practices in wine science education
14. Natural sciences in viticulture and oenology education
15. Information technology, geoinformatics and AI in viticulture and oenology education
16. Natural and cultural geography of wine in viticulture and oenology education
17. Social sciences and heritage conservation in viticulture and oenology education
18. Economics in viticulture and oenology education
19. Developing online education methods – how to deliver practices?
20. Artificial Intelligence (AI) in wine science education
21. Using virtual internships – potential and limitations
22. Coopetition instead of competition