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, (Agricultural University of Athens, Greece).
・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!

  • The unique and extreme vineyards of Santorini Island (Cyclades) 22 September 2021
    Own-rooted and phylloxera-free vines have been cultivated on the volcanic soil of Santorini for thousands of years. All this time, vines have been cultivated by using two traditional training systems, the ‘Κouloura’, and the ‘Κladeftiko’, which are well-adapted to the specific climatic conditions of the island. This first report aims to share the scarce existing […]
  • Review of vine water deficit. What levers for the vineyard in the short and medium term? 8 September 2021
    In the context of climate change, most wine-growing regions are experiencing periods of water deficit, or even water stress, as well as heatwaves. The proven increase in average temperatures has led to a shift in the phenological stages of the vine. In the Mediterranean regions of the south of France, more frequent thunderstorms in the […]
  • The role of diaphragm as a natural resistance to the necrosis produced by pruning cuts 27 August 2021
    Long before the scientific method was created, vine pruning was established as an art as early as at the beginning of the Christian era. Pruning is a way of reducing the vegetative part of the vine in order to limit its natural growth, and thus improve yield and grape quality by controlling the number of […]
  • Pre-fermentation heat treatment: a multitool technique to keep the pot boiling 23 July 2021
    First industrially developed in the 1970s to process botrytised grapes, the pre-fermentation heat treatment of grapes is becoming more and more popular to produce fruit-driven wines. Several conditions, such as the time and the temperature of heating or the conditions of fermentation itself, have been proposed to modulate the aroma of thermovinified wines and adapt […]
  • Relationship between lactic acid bacteria, malolactic fermentation and wine colour 15 July 2021
    Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed that some LAB metabolism could have an influence on wine colour. In this article, some of the relationships between LAB, malolactic fermentation (MLF) and phenolic compounds are summarised; these relationships […]
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