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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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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, ...
Wine Active Compounds (WAC) 2017 : Call for paper
For its fourth edition, under the auspices of the UNESCO Chair « Culture and Traditions of Wines » and the Institut Jules Guyot at University of Burgundy,...
“Yeast-Total Enhancement Advanced Method“: a system integrated management of wine yeasts
Colour and aroma are the two most important sensory parameters for red wines. At present in order to extract grape skin polyphenols the traditional proces...
Drone captures vineyard irrigation data
People may notice a small, unmanned helicopter flying over Washington vineyards this summer, but don’t worry. Doing work for science, it is fully app...
Optimising MLF and avoiding spoilage
Malolactic fermentation is a key step in the production of many wines, but can also be a high risk time in a wine’s life due to long periods of time with ...
InnoVine final symposium: registrations are now open!
We are glad to announce you that registrations for the final symposium are now open. The will take place on the 16th and 17th of November 2016 in Tou...
Interaction between polyphenols and yeast macromolecules: influence on wine characteristics and on malolactic fermentation
The polyphenolic components of wines have a very important role, especially as a consequence of the reactions that occur with other molecules that ar...
Enzymes in oenology: Manufacturing and Applications
The IFV booklet « itinéraires » about enzymes in oenology aims to provide elements of understanding and/or information on the nature of enzymatic pre...

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