IVES annual meeting 2023

Once a year IVES organises the IVES annual meeting. The annual meeting is divided into different highlights. It includes the General assembly of IVES, the editorial board meetings of our 3 media and a Science meeting with cutting-edge conferences focused on technical topics of interest to professionals.

In 2023, the 7th edition of the IVES annual meeting was held on 31 January and 1 and 2 February, in Portugal. This year, the meeting was hosted by 2 members and partners of the association: The Universidade de Trás-os-Montes e Alto Douro (UTAD) and Sogrape.

The last day was dedicated to the IVES Science meeting. The objective of this meeting was to exchange about ongoing and new projects related to the vine and wine sector. During this day, 6 researchers shared their work on viticulture and enology. Discover the presentations of Hans Reiner Schultz, Stéphanie Marchand-Marion, Sara Bernardo, Jordi Ballester, Simone Vincenzi and Fernando Zamora!

DAY 1 – Wine tour in the Douro Valley

On January 31, 2023, an exceptional wine tour was organized in the Douro Valley, where the attendees could visit the Quinta do Seixo (Sogrape) vineyard.

DAY 2 – General assembly & Editorial board meetings

On February 1st, 2023, the journal’s editorial board meetings and IVES general assembly were held in Vila Real at the University of Trás-os-Montes and Alto Douro (UTAD).

Day 3 – IVES Science meeting

On February 2, 2023, the IVES science meeting occurred in Sogrape, Ferreira Cellars, based in Porto. During the whole day, 6 researchers shared their work on viticulture and enology with the attendees. Thank you to Hans Reiner Schultz, Stéphanie Marchand-Marion, Sara Bernardo, Jordi Ballester, Simone Vincenzi and Fernando Zamora for their presentations!

Session 1 – Viticulture | Chaired by Cornelis van Leeuwen

Due to a technical problem, the sound quality of the viticulture session is not optimal. We apologize for that.

Soil carbon changes and greenhouse gas emissions in vineyards – Is the 4 per 1000 goal realistic?

By Hans Reiner Schultz (Hochschule Geisenheim University, Germany)

Aromatic maturity is a cornerstone of terroir expression in red wine

By Stéphanie Marchand (University of Bordeaux, ISVV, INRAE, UMR 1366 OENOLOGIE, Villenave d’Ornon, France)

Understanding vine response to Mediterranean summer stress for the development of adaptation strategies – in the kaolin case

By Sara Bernardo (CITAB, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal)

Session 2 – Enology | Chaired by Pierre-Louis Teissedre

How to make a mineral wine? Producers’ representations vs. scientific data

By Jordi Ballester (Centre des sciences du goût et de l’alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France)

Prevention of quercetin precipitation in red wines: a promising enzymatic solution

By Simone Vincenzi (Department of agronomy, food, natural resources, animals and environment (DAFNAE), University of Padova, Italy)

Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine

By Fernando Zamora (Department of biochemistry and biotechnology, Faculty of oenology, Universitat Rovira i Virgili, Spain)