Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.
Effects of ethanol removal techniques on Nero d’Avola wine
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IVES Conference Series
Aging in amphorae with different porosity for sustainable production of Nero d’Avola wine
In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.
Starmerella bacillaris grape treatment as a sustainable approach to manage Botrytis cinerea during the withering process
Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.
Effect of ozone application for low-input postharvest dehydration of wine grapes
The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g., sweet, dry/reinforced).
Bio-based fertilisers from fruit and vegetable residues for improving soil fertility and vine status in degraded vineyards
The H2020 RUSTICA project aims to propose, demonstrate, and implement technical solutions to convert organic residues from fruit and vegetables into high-quality novel bio-based fertilisers (BBF).
Feasibility of pre-fermentative oenological tannins addition to enhance volatile composition and aroma perception in white wines
Oenological tannins (OETs) are an alternative to sulphur dioxide due to their antioxidant and antioxidase properties in the early phase of winemaking [1,2].
Impact of Metschnikowia pulcherrima and Saccharomyces cerevisiae in mixed fermentation on volatile compounds and energy sustainability in Lugana wine
In recent years, heightened awareness of the environmental impact has led to sustainability as a key issue for the winemaking sector.
Bioprospecting of native Metschnikowia pulcherrima strains for biocontrol and aroma enhancement in the wine production chain
Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).
Metschnikowia pulcherrima as biocontrol agent in white winemaking
Biocontrol using non-Saccharomyces yeasts is an alternative strategy to chemical additives to prevent the growth of spoilage microorganisms.
Increasing the capacity of change and adaptation of agri-food chain: the Agri-food CHIP project
The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.
Towards a sustainable winery: revalorization of green CO2 for methane production
The FUELPHORIA project explores innovative pathways for sustainable energy production, with DEMO 2 focused on transforming winery-derived CO₂ into methane (CH₄) using renewable hydrogen (H₂).
Mannoproteins extraction from wine lees using natural deep eutectic solvents
Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].
Winery by-products as potential bioresources for green valorization and sustainable biotechnological applications
The wine and distillery industries are among the most prominent sectors in EU agriculture, where 75% of grape production is dedicated to winemaking.
Collaboration with the 16th International Terroir Congress and the 3rd ClimWine Symposium (Terclim 2026)
IVES is proud to collaborate with Terclim26 conference that will take place the 5th of July to the 10th, 2026 at the Ecole Supérieure des Agricultures in Angers (France).
Quantification of newly identified C8 aroma compounds in musts and wines as an analytical tool for the early detection of Fresh Mushroom Off-Flavor
The Fresh Mushroom Off-Flavor (FMOff) is a concerning undesirable aroma in wine specific of certain vintages, characterized by a typical button mushroom aroma. The appearance of this off-flavor is linked to the presence of certain fungus on the grape [1-3].
Comparison of the principal production methods for alcohol-free wine based on analytical parameters
Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.
Evolution of oak barrels C-glucosidic ellagitannins in model wine solution
Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].
Single plant oenotyping: a novel approach to better understand the impact of drought on red wine quality in Vitis x Muscadinia genotypes
Adopting disease-tolerant varieties is an efficient solution to limit environmental impacts linked to pesticide use in viticulture. In most breeding programs, these varieties are selected depending on their abilities to tolerate diseases, but little is known about their behaviour in response to abiotic constraints.