What does the concept of natural wine evoke in the minds and senses of tasters? Effect of the level of expertise.

In this video recording of the IVES science meeting 2023, Stéphanie Marchand (University of Bordeaux, ISVV, INRAE, UMR 1366 OENOLOGIE, Villenave d’Ornon, France) speaks about the aromatic maturity as a cornerstone of terroir expression in red wine. This presentation is based on an original article accessible for free on OENO One.

In this audio recording of the IVES science meeting 2022, Thibaut Verdenal (Agroscope, Pully, Switzerland) speaks about managing nitrogen balance in cover-cropped vineyard. This presentation is based on an original article accessible for free on OENO One.

In this audio recording of the IVES science meeting 2022, Maria Paissoni (Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy) speaks about sensory evaluation of the effect of anthocyanins on in-mouth perceptions. This presentation is based on an original article accessible for free on OENO One.

In this video recording of the IVES science meeting 2024, Luca Brillante (California State University, Fresno, USA) speaks about vineyard management, advanced sensing and data analytics. This presentation is based on an original article accessible for free on OENO One.

In this audio recording of the IVES science meeting 2022, Antonio Morata (Universidad Politécnica de Madrid, Madrid, Spain) speaks about the use of fumaric acid to control pH and inhibit malolactic fermentation in wines.