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 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
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Nutritional strategy from the yeast standpoint
We can say that yeast have four lives: production, drying, rehydration and fermentation. The rehydration phase is a fundamental phase that should not...
Technology for color extraction by ultrasound: applicative experiences
Colour and aroma are the two most important sensory parameters for red wines. At present in order to extract grape skin polyphenols the traditional p...
The Fingerprints of White Wines
Swirl, sniff, sip, and swallow: Discrimination of different wines has always been a matter of tongue and taste. Is objective and reliable discrimination o...
Do eco-friendly wines taste better?
It’s time to toast environmentally friendly grapes. A new UCLA study shows that eco-certified wine tastes better — and making the choice even easier, earl...
2017 OIV Awards
The OIV Awards rewards the best works published over the past two previous years which provide an original and relevant contribution, with an internationa...
Development of a grower-conducted inoculum detection assay for management of grape powdery mildew.
Management of grape powdery mildew (Erysiphe necator) and other polycyclic diseases often relies on calendar-based pesticide application schedule...
Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.
In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentationfining on wine a...
Wine Professor Denis Dubourdieu Dies at 67
The wine industry has suffered the loss of this influential winemaker and professor known for his work in Bordeaux and worldwide. Professor Denis Dubourdi...
New Techniques for a Better Use of Wine Industry By-Products
In the wine industry it is important to know the phenolic composition of all the by-products that result from each phase of the winemaking process in...
A Promising Bio-Control Solution for Vine Wood Diseases
The use of “Trichoderma” fungal strains for the bio- control of the fungi responsible for vine wood diseases is a method that has been giving promisin...
39th edition of the World Congress of Vine and Wine (Brazil)
Brazil, which joined the OIV twenty years ago, will host for the first time this unique and worldwide event, which allows representatives of Governme...
Research advancement on “Easy To Use” yeast derivates: quality improvements and simplification of production processes
“Yeast derivative” is a term that is used to identify all the various products obtained from food grade yeast that have been inactivated via plasmolysis, ...

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