We are very proud to welcome two new academic members: Università degli Studi di Torino (Italy), l’École supérieure d’agricultures d’Angers – ESA (France) and 1 private partner : Château Figeac (Saint-Émilion, Gironde, France) You can find the list of all our members and partners here: Academic members Private partners Institutional partners To know more about partnership possibilities, […]
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All the abstracts from the Enoforum Web Conference 2021 have been published with open access on the IVES Conference Series platform. The Enoforum is organized by VINIDEA and is the largest technical-scientific annual congress in Europe for the wine sector. In February 2021, the selected works covered a wide range of innovative topics for the wine industry, such as using of artificial intelligence and […]
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2 articles were published in IVES Technical Reviews – vine and wine in April 2021, click to read more: Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentationAitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant Nighttime transpiration: does it contribute to water stress in grape?Silvina Dayer, Gregory A. Gambetta
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12 articles were published in OENO One – vine and wine open access journal – in April 2021, click to read more: Effects of transport conditions on the stability and sensory quality of winesPrudence Fleur Tchouakeu Betnga, Edoardo Longo, Simone Poggesi, Emanuele Boselli Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wineIvana Karabegović, […]
Read MoreHow could the wine industry be more sustainable? To answer this, an Interreg French-Swiss project gathered researchers to help a French keg producer and a Swiss wine distributor make their innovation more ecological, social and economical. What innovation? A reusable plastic keg with a disposable airtight pouch inside. To assess the environmental impacts of this […]
Read MoreThe black box of taste is getting unlocked. The starting point is to distinguish taste from tasting. Consider taste as a product characteristic; tasting is a sensorial activity. Consequently, taste can be studied on a molecular level and therefore be assessed more objectively, whilst tasting is a human activity and by definition subjective. P. Klosse […]
Read MoreAnthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines. In this study, grape anthocyanin extracts (TA) were fractionated using Centrifugal Partition Chromatography (CPC) and preparative […]
Read MoreThis work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were […]
Read MoreLittle research has been undertaken to investigate the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley despite the historical importance of this cultivar for this wine region. The aim of the present work was to study the key odorants of Crozes-Hermitage wines made from two vintages […]
Read MoreThe volatile composition of grapes (free and bound forms) contributes greatly to the varietal aroma and quality of wines. Several agronomical parameters affect grapes composition and wine quality: maturity level at harvest, water status, and the intensity of sun exposure. Of course vinification of non-healthy grapes can induce off-flavors in the wine. All these parameters […]
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