I forgot my password
ISSN 1826-1590
English Français Español Italiano Portugues Deutsch
 Antioxidant potential of yeast derivatives in comparison with the most common additives and products used in wine
 Maturity and viticultural techniques strongly impact rotundone concentration in red wines from Vitis vinifera L. cv. Duras
 A peek on some research results about thiol aromas and their exaltation
  Future events
  Technical abstracts
  Technical papers
  Video seminars
  Useful tools
  Job market
  Contact us

International Consultation: Bioinformatics for Grape Quality
"Vine Link"/”Lien de la Vigne” is an association created in 1992, whose primary mission is to foster innovation, enable contact between public researchers...
When and why oxygen is bad to wine? The key role of aldehydes
Oxygen helps wine aging, but in certain circumstances it can be dangerous (browning, formation of oxidative components, etc). The fundamental question tha...
ClimWine2016 : the proceedings are now available
ClimWine2016: A scientific update on the challenges of climate change for the vine and wine sector. Great success for Climwine2016 Symposium held in Borde...
Study compares wines from diseased and healthy vines
Grapevine leafroll disease (GLD) has plagued vineyards for centuries, but little is known about how this virus impacts the fruit quality and actual wine p...
Current Developments in Vineyard Mechanization & Precision Management: Videos online
On April 22, the UC Davis Department of Viticulture & Enology presented its first V&E Extension program focused on the most current research in various vi...
Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content
The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen c...
INTERNATIONAL VINTAGE MASTER SYMPOSIUM Viticultural-enological factors and health attributes of wine
Wine production and consumption has been sharing the history of part of humankind for millennia, becoming along the time a cultural trait of different civ...
A peek on some research results about thiol aromas and their exaltation
In the last few years thiol components that give important positive aromatic notes to wines have been identified. These components are usually of higher m...
Global Wine Producers Environmental Sustainability Principles
Developed by FIVS, the Global Wine Producers Environmental Sustainability Principles (GWPESP) provide a framework to promote a coordinated, efficient...
Global Warming Pushes Wines Into Uncharted Terroir
Many factors go into making good wine: grape variety, harvesting practices, a vineyard's slope and aspect, soil, climate and so on--that unique combinatio...
The ICCWS 2016 is a three-day international conference for all those involved in making,  marketing and selling cool climate wines. There has never been s...
The use of chitosan to control (+)-catechin oxidation: hypothesis for its use in reduced sulfur dioxide winemaking practices
Chitosan is an additive used in the food industry thanks to its proven anti-microbial, chelating and anti-oxidant activities. In 2011, the EU inserted chi...

Privacy Policy
Questo sito o gli strumenti terzi da questo utilizzati si avvalgono di cookie necessari al funzionamento ed utili alle finalità illustrate nella cookie policy. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie, consulta la cookie policy.
Chiudendo questo banner, scorrendo questa pagina, cliccando su un link o proseguendo la navigazione in altra maniera, acconsenti all’uso dei cookie.
Maggiori informazioniOK

execution time: 2,699 sec.
3.582 users connected