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IVES 9 IVES Conference Series 9 Merano Wine Festival 2020

Merano Wine Festival 2020

IVES was a partner of the Merano Wine Festival (innovation section), a digital event held from 6 to 10 November 2020. During this festival participants attended scientific conferences on cutting-edge topics for the wine industry. Some of the topics covered have been selected from our journals: IVES Technical Reviews and OENO One. You can enjoy the recordings on Merano Wine Festival web platform. Discover below webinars and topics covered selected from our journals

How can the water regime and nitrogen status of the vine influence aging aromas in red wines?

By Nicolas Le Menn (University of Bordeaux) Read the original article on IVES Technical Reviews

New microbiological stabilization procedures: an alternative to reduce SO2 levels in wine? (Video in Italian)

By Maria Tiziana Lisanti (Università degli Studi di Napoli Federico II) › Read the original article on IVES Technical Reviews

Does water deficit negatively impact wine grape yield over the long term? 

By Alexander D. Levin (Oregon State University) Read the original article on IVES Technical Reviews

Berry primary and secondary metabolites in response to sunlight and temperature in the grapevine fruit zone.

By Alain Deloire (Montpellier University, L’Institut Agro SupAgro-IHEV, France) › Read the original article on IVES Technical Reviews

Sensory characterisation of Bordeaux red wines produced without added sulfites.

By Edouard Pelonnier-Magimel (Unité de Recherche Œnologie, Inrae, Université de Bordeaux, Bordeaux INP, France) Read the original article on OENO One

Publication date: January 14, 2021

Issue: Merano Wine Festival 2020


Nicolas Le Menn, Maria Tiziana Lisanti, Alexander D. Levin, Alain Deloire, Pelonnier-Magimel


IVES Conference Series | Merano Wine Festival


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The use of fluorescence spectroscopy to develop a variability index and measure grape heterogeneity

AIM This work aims to investigate fluorescence spectroscopy as a tool to assess grape homogenates to discriminate between samples of varying maturities and to develop an index to objectively characterise the level of grape heterogeneity present in any given vineyard.

Variabilité spatiale du gel printanier dans le vignoble champenois : application au zonage climatique

In the Champagne vineyards, spring frosts are the cause of significant variations in the volume of the harvest which are very penalizing for the trade. This variability is reflected both in time (years without frost alternating with years with severe frosts) and in space. Certain sectors of the vineyard are in fact statistically more susceptible to frost than others, but each year no municipality can consider itself immune to this climatic accident. The objective of the study is precisely to analyze the spatial distribution of frost and to determine its main mechanisms, linked to the topography of the hillsides, their orientation but also to regional meteorological variables.

Aroma chemical profiles characterization of wines produced with moristel grapes harvested at different time points

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.

The wine microbial consortium: a real terroir characteristic

Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites which determine the sensorial qualities of wine. Therefore microbial population numeration, species identification and strains discrimination from berry surface at harvest to storage in bottle are fundamental.

Effects of future climate change on grape quality: a case study for the Aglianico grape in Campania region, Italy

Water deficits limit yields and this is one of the negative aspects of climate change. However, this applies particularly when emphasis is on biomass production (e.g. for crops like maize, wheat, etc.)