Luigi Moio initially traces the scientifc and diplomatic history of the OIV, he then raises several questions: what is the logical future of wine, rooted in science? In what direction should we go?...
Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
How various antioxidants influence oxygen consumption kinetics and browning intensity in two scenarios were analyzed in this study. The first scenario was grape must from healthy grapes while the s...
The ICVV organizes an international congress on Integrated Management in Viticulture which aims to bring together scientists, researchers, students and consultants working on biological control and...
Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
Philippe Marullo | University of Bordeaux – France
In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a quantitative genetics approach.
The call for applications for the OIV Awards 2024 is now open.
Authors, Publishing Houses from all countries, you may submit their publications relating to Vine and Wine to the OIV Awards new edition until the 28th February 2024.
The compound acetaldehyde has complex synthesis kinetics since it accumulates during the growth phase and is consumed by yeast during the stationary phase, as well as evaporating (low boiling point...
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