IVES

IVES https://validator.w3.org/feed/docs/rss2.html Home Staff IVES Conference Series editorial team Characterization of oenological tannins rich in gallotannins by multimodal mass spectrometry Authentication of grape varieties in wines using 1H-NRM spectra and convolutional neural networks: first results using a database containing more than 3000 observations Beyond tannins, exploring the complexity of grape seed using non targeted analysis and molecular network Unravel grape volatiles using HS-SPME-GC×GC-ToFMS Prediction of Fresh Mushroom Aroma (FMA) taint in must via volatile organic compound analysis Integrating shotgun metagenomics and wine metabolomics links terroir-driven microbiome functions to nucleotide, amino acid, fatty acid, and carbohydrate pathways Characterisation of pinking precursors in Muscat and their dose-dependent accumulation in a Roditis skin-contact model A chemometrics approach to characterise Albariño wines from New Zealand and Spain A-TEEM and machine learning for rapid assessment of grape anthocyanins and wine smoke taint Malolactic fermentation promoters obtained from post-distillation wine lees using natural deep eutectic solvents Managing the conditions of the pied de cuve offers wine with different organoleptic profiles Impact of must oxidation on β-lyase coding genes of Saccharomyces cerevisiae and the release of polyfunctional thiols in Sauvignon blanc Oxygen consumption and CO2 production rates as selection criteria for Metschnikowia pulcherrima strains in must bioprotection From sensory quality and aroma chemistry to novel traits in MAS grape vine breeding – The case of polyfunctional thiols Brettanomyces in Switzerland: isolation, characterization, and impact of wine matrix on deviations Effects of vineyard biological control agents on fermentation and wine quality How does the inoculation mode of selected oenological yeasts influence wine profiles? Limiting Brettanomyces bruxellensis by early inoculations of Metschnikowia pulcherrima and Oenococcus oeni Understanding early yeast lipid consumption in wine fermentation through lipidomics: new perspectives for fermentation management A tale from 30 French vineyards: how shifts in bacterial and fungal species shape microbial communities from vine to wine and impact fresh mushroom aroma off-odors Sensory, what does malolactic fermentation highlight? Enhancing wine acidity through lactic and succinic acid-producing yeast strains Grapevine viruses: friend or foe for quality viticulture? A case study from Trentino Evolution of copper tolerance in Hanseniaspora uvarum under climate driven selective pressures: analysis of strains isolated over twenty years Hydroxycinnamic acids – As an early biomarker of Brett in Georgian red wines Characterization of Torulaspora delbrueckii isolates from Patagonia for apple must fermentation and mixed cider fermentations Acidification-deacidification strategies driven by wine fermentations performed throughout selected yeasts: impact on the final wine quality evaluated by multi-analytical approach Chemical, genetic and sensory determinants of free and bound terpenoids in Viognier fermentations with single and mixed Saccharomyces cerevisiae strains Linking volatile compounds and aroma perception in macerated white wines: An integrated GC-MS and sensory approach From descriptive analysis to rapid sorting: sensory approaches for the identification of smoke-affected Cabernet-Sauvignon wines Sensory profiling of commercial dealcoholized red wines and correlation with chemical markers: evidence from two trained panels – Greece and France Decoding hidden wine patterns: how mineral profiles and machine learning reveal identity clues for recognising grape varieties beyond sensory perception Perceived minerality in Greek monovarietal white wines by experts and a trained sensory panel: correlation with chemical markers Contribution of thiols and new thiophenols to the ageing bouquet of red wines by using the polarised sensory positioning approach Sensory and colorimetric profiling of Armenian brandy: influence of aging on aroma, taste, and visual characteristics Experimental and numerical study of ethanol vapor distribution in the headspace of a Champagne glass Decoding the visual aesthetics of bubble trains in sparkling wines Impact of different dealcoholisation technologies on the volatile composition, sensory profiles, and consumer preference of Riesling and Pinot noir wines Astringency subqualities and the sensory-chemical drivers of wine typicality: A study on Nebbiolo wines Can chemical and sensory profiles distinguish typicity in aged Chasselas wines? Sensory evolution of minerality in Chasselas wines Selection of Saccharomyces cerevisiae strains for traditional Sicilian sparkling wines: effects on secondary fermentation kinetics and sensory profile From lexicon to molecular: decoding vegetal aroma of Ningxia Cabernet wines through the approaches of survey, sensory and GC-MS analysis Valorisation of by-product-derived polysaccharides as a sustainable strategy to improve the sensory profile of wine Non-Saccharomyces yeasts as bio-tools for modulating wine aroma and acidity in warm-climate regions Higher alcohols and other volatiles in non or low alcoholic (NOLO) wines: insights from GC-FID and NMR analysis Rethinking mixed fermentations: why yeast-yeast interactions matter in wine