 IVES 9 IVES Technical Reviews 9 Macrowine

Proceedings of Macrowine

The OenoMacrowine 2023 will take place in Bordeaux from July 10-13 2023. The proceedings will be published on IVES Conference Seriesand a selection of articles will be published in a special issue of OENO One.

Proceedings already available

Search a document on IVES Conference Series

Effect of different winemaking techniques and grape variety on chemo-sensory parameters of white wines

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

View article

Tuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines

Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH

View article

Grapevine diversity and viticultural practices for sustainable grape growing IVES Conference Series Macrowine 2021

Temperature variability inside a wine production area and its effect on vine phenology and grape ripening. An example from the Saint-Emilion-Pomerol

AIM: the aim of this study was to develop a method for fine-scale temperature zoning. The effect of temperature variability on vine phenology and grape composition was assessed in the production area of Saint-Emilion

View article

IVES Conference Series Macrowine 2021 Novel tools and strategies for precision and sustainable varietal and regional enology

Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds

he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes

View article

Proceedings of Macrowine

Proceedings already available

Effect of different winemaking techniques and grape variety on chemo-sensory parameters of white wines

Tuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines

Temperature variability inside a wine production area and its effect on vine phenology and grape ripening. An example from the Saint-Emilion-Pomerol

Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds

Links

Newsletter

Contact Information

Follow us