Low intervention?

Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and adopt better practices. Thankfully, there are many steps forward being made, including the use of FRGV grape varieties to achieve different wine styles, allowing winegrowers to intervene less in vineyard management, and contribute to preserving better the environment. But how does the overall quality of these wines compare to traditional V. vinifera varieties within different consumer segments? Can concerns regarding wine quality can be dismissed? In addition to this consumer preference study, we propose two other presentations, the first based on physical processes, which focuses on emerging technologies applied to winemaking, with no or low impact on temperature thus not having an effect on the sensory quality of the grapes. The second, an alternative approach that involves bio-acidification with some strains of  Lachancea thermotolerans through the production of lactic acid during fermentation, in order to tackle insufficient acidity in grapes from hot climates without resorting to the addition of tartaric acid

European consumer preference for wines made from fungus resistant grape varieties

Emerging non-thermal technologies applied to winemaking

(Bio)acidification of wines

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• How to reduce the use of sulphur without compromising wine quality
• Adaptation of Lactobacilli for low pH and SO₂ development during MLF
• Smoke impacted wines: evaluation of the impact of different amelioration techniques
• Yeast, bacterial and plant resources for sustainable winemaking processes
• Advances in vinification processes, novel compounds and novel reactions
• Effect of oenological tannins on wine aroma before and after oxidation

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