IVES Technical Reviews

Launched in 2020, IVES Technical Reviews is a tool to transfer current research to end users.
Articles are sourced from scientific and technical journals and are reviewed by two members of the journal’s editorial board before publication. They are published online in six languages (English, French, German, Italian, Portuguese and Spanish) with Open Access*.

Editorial process

Its editorial board is equally composed of more than 70 researchers and professionals of the wine industry. All the articles published are previously reviewed by at least two members of the board. This process not only guarantees scientific quality and robustness of the sources, but also ensures that the format, angle and presentation of the results are consistent and that the scientific content meets our readers’ expectations.

Editorial team

・Editor-in-chief (vine): Damian Martin (Plant and Food research, New Zealand).
・Editor-in-chief (wine): Nikolaos Kontoudakis, (International Hellenic University).
・Editorial manager: Julien Dumercq, IVES.

Support IVES Technical Reviews

・The publication platform of this journal has been created by the University of Bordeaux.
・The translation of the articles into English is offered to you by Moët Hennessy.
・The translation of the articles into Italian is offered to you by the WineHunter Hub.

Companies that are willing to contribute to the translation costs can apply for a “High Visibility Partnership”.
In return for funding of 10,000 € per year, they will be mentioned in each article published by the journal as follows:
The translation of this article into (name of the language) was offered to you by (name of the company) 

*Creative Commons Attribution – CC BY – license

RSS Read the latest articles published!

  • Principles of vineyard establishment and strategies to delay ripening under a warming climate 23 June 2022
    Some viticultural strategies may offer a natural solution to mitigate the negative effects of global warming in viticulture. Decisions concerning vineyard topography variables, as well as rootstock, variety, clone, training system, and row orientation and slope selection may be combined. This allows to delay grape maturation on certain days when they are applied separately and […]
  • A simple and effective method for the enzymatic analysis of fumaric acid in wine 10 June 2022
    The use of fumaric acid (E297) at a maximum dose of 0.6 g/L to inhibit malolactic fermentation in wines has been recently approved by International Organisation of Vine and Wine (OIV) and by the European Union (EU). This article describes a recently published enzymatic method to determine simultaneously L-malic acid and fumaric acid (Fernández-Vázquez et […]
  • Consequences of the 2021 season on yields from vineyards in Wallonia 25 May 2022
    The vineyard area in Wallonia (Belgium – Figure 1.a) has grown steadily in recent years, from 150 ha (for 36 properties) in 2018 to 300 ha (for 64 properties) by the end of 2021. However, in 2021, Walloon vineyards were severely affected by downy mildew (Plasmopara viticola) due to exceptionally wet and cool weather conditions. […]
  • Identification of enological yeasts and bacteria by MALDI-TOF mass spectrometry 11 May 2022
    MALDI-TOF mass spectrometry has been adapted for use as an innovative tool for species identification of yeasts and bacteria isolated from various samples (musts, wines, beverages). Analysis of a large number of clones allows assessment of the diversity of yeast and acetic and lactic acid bacteria species present at pre-fermentation phases, during fermentation, during aging […]
  • A few words on grapevine winter buds and pruning in consideration of sap flow 27 April 2022
    One objective of pruning it to manage yield per vine (or per m2) and this is achieved by regulating the number of latent buds (i.e. buds which bear the primordia of inflorescences). For many year growers and wineries have been interested in what is currently called: gentle pruning, precision pruning, or pruning with respect to […]
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