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INTERNATIONAL SYMPOSIUM “Sustainable grape and wine production in the context of climate change” (Bordeaux, France)
The wine industry, more than any other crop industries, needs to adapt to climate change. Given the socio- economic impact of wine production, the specific...
Sustainable Winemaking: take the survey
You are a consumer, a producer, a wine lover? Take the survey
The Italian Foundation for Research in Organic and Biodynamic Agriculture (FI...
Environmental Impact of Vinegrowing and Winemaking Inputs: an European Survey
The data provided by a representative sample of wine European producer has allowed to analyze with new perspective the real use of inputs, and to raise el...
The 38th World Congress of Vine and Wine complete proceedings' on open access
The scientific publications (oral and short communications; posters) presented at the 38th World Congress of Vine and Wine are now available on an OP...
Review document on debate on biotechnology in vitiviniculture within OIV
This document represents the consensus reached by the members of the Ad Hoc Group "Biotechnology" of the OIV. This document, drafted and developed on...
New wine industry software could "help feed the world"
A team of University of Adelaide students has won the inaugural Tech eChallenge award for a new software system aimed at saving the wine industry millions...
Assessment of grape cluster yield components based on 3D descriptors using stereo vision
Wine quality depends mostly on the features of the grapes it is made from. Cluster and berry morphology are key factors in determining grape and wine...
Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain
Understanding quality perception requires focusing both on product proprieties and consumers’ representations. The goal of this study was to access the ...
A new chemical criteria for white wine: The glutathione equivalent capacity
The present work aimed at showing the interest in applying liquid chromatography with amperometric detection at a silver electrode (LC-EC-Ag) in orde...
A new method for the rapid separation of magnetized yeast in sparkling wine
A novel method for the rapid magnetic separation of wine yeast cells from sparkling wine was developed. The cells were made responsive to a magnetic ...
Comparative evolution of oxygen, carbon dioxide, nitrogen, and sulfites during storage of a rosé wine bottled in PET and glass
The management of dissolved and headspace gases during bottling and the choice of packaging are both key factors for the shelf life of wine. Two kinds of ...
Oxidative evolution of a model solution according to the technological additives used
Wine quality is closely linked to the sensory characteristics that are readily perceived by the consumer. A consumer that has become always more attenti...
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