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• 29 September 2021
  

  A review of the techniques for mitigating the effects of smoke taint in wine production

  Ysadora A. Mirabelli-Montan, Matteo Marangon, Antonio Graça, Christine M. Mayr Marangon, Kerry L. Wilkinson

  2021
• 22 November 2024
  

  Effectiveness of hedges and nets in reducing the risk of drift and exposure of local residents during vineyard spraying: initial results

  Adrien Vergès, Olivier Naud, Elodie Trinquier, Xavier Ribeyrolles, Amélie Horain, Sonia Grimbuhler, Jean-Paul Douzals, Sébastien Codis

  2024
• 10 March 2021
  

  Short-term adaptation of European viticulture to climate change: an overview from the H2020 Clim4Vitis action

  João A. Santos, Chenyao Yang, Helder Fraga, Aureliano C. Malheiro, José Moutinho-Pereira, Lia-Tânia Dinis, Carlos Correia, Marco Moriondo, Marco Bindi, Luisa Leolini, Camilla Dibari, Sergi Costafreda-Aumedes, Niccolò Bartoloni, Thomas Kartschall, Christoph Menz, Daniel Molitor, Jürgen Junk, Marco Beyer, Hans R. Schultz

  2021
• 9 February 2023
  

  How terroir shapes aromatic typicity in grapes and wines (Part I)

  Cornelis van Leeuwen, Jean-Christophe Barbe, Olivier Geffroy, Mark Gowdy, Georgia Lytra, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

  2023
• 19 January 2022
  

  Origin of fresh mushroom off-flavor in wine

  Eric Meistermann, Stéphanie Villaumé

  2022
• 26 April 2023
  

  Sustaining wine identity through intra-varietal diversification

  Etienne Neethling, Eric Duchêne, Cornelis van Leeuwen, Elisa Marguerit, Etienne Goulet, Virginie Grondain

  2023
• 28 April 2026
  

  Effect of matter other than grapes on quercetin evolution and key wine parameters

  Shuyan Liu, Daniele Pizzinato, Celine Sparrow, Simone Vincenzi

  2026
• 31 March 2021
  

  Wine aging: a question of closure?

  Thomas Karbowiak, Julie Chanut, Kevin Crouvisier-Urion, Aurélie Lagorce, Jordi Ballester, André Geoffroy, Chloé Roullier-Gall, Régis D. Gougeon, Philippe Schmitt-Kopplin, Jean-Pierre Bellat

  2021
• 25 November 2022
  

  Harmonising regulatory information on wine protected designation of origin in Europe

  Sebastian Candiago, Simon Tscholl, Leonardo Bassani, Helder Fraga, Lukas Egarter Vigl

  2022
• 15 July 2021
  

  Relationship between lactic acid bacteria, malolactic fermentation and wine colour

  Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile

  2021
• 8 October 2019
  

  Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

  Alice Vilela

  2019
• 2 March 2022
  

  Non-destructive methods for assessing smoke-derived compounds

  Vasiliki Summerson, Claudia Gonzalez Viejo, Sigfredo Fuentes

  2022
• 7 June 2024
  

  Impact of whole bunch vinification on the abundance of sweetening compound astilbin

  Marie Le Scanff, Axel Marchal

  2024
• 13 November 2024
  

  The climates of the world’s wine regions

  German Puga, Kym Anderson

  2024
• 9 April 2021
  

  Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation

  Aitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant

  2021
• 11 October 2022
  

  Reducing possibly synthetic fungicide input by using vigor thresholded NDVI as early risk indicator of Botrytis bunch rot in vineyards

  Marc Fermaud, Carolina Pañitrur-De la Fuente, Jean Roudet, Nicolás Verdugo-Vásquez, Mario Herrera Défaz, Jean Pascal Goutouly, César Acevedo-Opazo, Héctor Valdés-Gómez

  2022
• 20 June 2023
  

  Nitrogen nutrition status of the vine: correlation between N-tester and SPAD chlorophyll indices

  Thibaut Verdenal, Vivian Zufferey, Jean-Sébastien Reynard, Jean-Laurent Spring

  2023
• 4 November 2022
  

  Evaluation of aerial drift during drone spraying of an artificial vineyard

  Xavier Delpuech, Guilhem Pouxviel, Eric Cotteux, Adrien Verges, Jean-Paul Douzals

  2022
• 5 December 2019
  

  New microbiological stabilization procedures: an alternative to reduce SO₂ levels in wine?

  Maria Tiziana Lisanti , Claudia Nioi, Giuseppe Blaiotta, Luigi Moio

  2019
• 15 April 2022
  

  A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine

  Dimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Angeliki Kouki, Nikolaos Zaharias, Yorgos Kotseridis

  2022
• 15 July 2020
  

  How can the water regime and nitrogen status of the vine influence aging aromas in red wines?

  Nicolas Le Menn, Cornelis van Leeuwen, Laurent Riquier, Gilles de Revel, Stéphanie Marchand

  2020
• 8 July 2020
  

  Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling

  Hervé Romat, Vincent Renouf

  2020
• 24 May 2023
  

  Selected Ion Flow Tube Mass Spectrometry (SIFT-MS): a promising technology for the high throughput phenotyping of grape berry volatile fingerprints

  Thomas Baerenzung dit Baron, Marie Denat, Olivier Yobrégat, Valérie Simon, Alban Jacques, Olivier Geffroy

  2023
• 27 January 2026
  

  Coping with heatwaves: key points to implement mitigation strategies for berry survival

  Julia Gouot-Davoust, Celia Barril, Jason Smith, Bruno Holzapfel, Leigh Schmidtke, Joanna Gambetta

  2026
• 8 March 2024
  

  Australia’s viticultural trends: Insights from a new database

  Kym Anderson, German Puga

  2024