Application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines: biological acidification, prise de mousse, aroma profile. Two cases of study

In this video recording of the IVES science meeting 2024, Stéphane La Guerche (Œnoppia, Paris, France) speaks about wine labelling with the list of ingredients: context, consumer’s perception and future challenges. This presentation is based on an original article accessible for free on IVES Technical Reviews.

In this video recording of the IVES science meeting 2023, Fernando Zamora (Department of biochemistry and biotechnology, Faculty of oenology, Universitat Rovira i Virgili, Spain) speaks about the effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine. This presentation is based on an original article accessible for free on OENO One.

In this video recording of the IVES science meeting 2021, Sophie Tempère (Institut des Sciences de la Vigne et du Vin – ISVV, Université de Bordeaux) speaks about the recovery of olfactory capacity following a COVID-19 infection. This presentation is based on an original article accessible for free on IVES Technical Reviews.

In this video recording of the IVES science meeting 2024, Mariona H Gil i Cortiella (Universidad Autónoma de Chile, Santiago de Chile, Chile) speaks about Which microorganisms contribute to mousy off-flavour in owines. This presentation is based on articles accessible for free on OENO One and IVES Technical Reviews.

In this video recording of the IVES science meeting 2023, Sara Bernardo (CITAB, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal) speaks about understanding vine response to Mediterranean summer stress for the development of adaptation strategies – in the kaolin case. This presentation is based on an original article accessible for free on OENO One.