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• 7 September 2026
  

  The language of tannins: how winemakers understand and use tannin terminology

  María-Pilar Sáenz-Navajas, Marivel González-Hernández, Catarina Marques, Arancha de la Fuente, Carolina Castillo, Dominique Valentin

  2026
• 31 August 2023
  

  Production of flavour compounds by wine yeasts is dependent on the management of their intracellular redox balance

  James D. Duncan, Anne Ortiz-Julien, Mathabatha E. Setati, Benoit Divol

  2023
• 21 February 2025
  

  Test-tube vinification: a methodology for high throughput oenotyping of white wines obtained from grapes harvested from single vines

  Patricia Claudel, Vincent Dumas, Cécile Thibon, Gregory Lemarquis, Nathalie Jaegli, Ana Sivsivadzé, Raymonde Baltenweck, Philippe Hugueney, Éric Duchêne

  2025
• 24 March 2021
  

  The future of the wine industry: overlapping insights from international leaders

  Jacques-Olivier Pesme, Laura Catena, Linda Reiff, Pau Roca, Pierre-Louis Teissedre

  2021
• 8 September 2022
  

  Wine labelling with the list of ingredients: context, consumer’s perception and future challenges

  Stéphane La Guerche, Mario Tomasoni, Ignacio Sanchez-Recarte, Pierre-Louis Teissedre, Riccardo Cotarella, Tatiana Svinartchuk, Jean-Claude Ruf

  2022
• 22 November 2024
  

  COPPEREPLACE. Copper applications in organic viticulture, are a real challenge today. Part 2. Technical and practical implementation

  Mario de la Fuente, António Graça, José Manso, Ivone Tomás, Natacha Fontes, Caroline Gouttesoulard, Bartosz Tylkowski, Magdalena Olkiewicz, Josep M. Montornes, Elena Sánchez, Emilio Gil, Ruth Pereira, Anabela Cachada, Cristiana Paiva, Beatriz Fernandes, Verónica Nogueira, Cátia Santos, Leonor Pereira, Luís Marcos, David Fernández Calviño

  2024
• 23 December 2025
  

  Impact of wood species on the chemical composition, colour, and sensory characteristics of white wine

  Ana M. Martínez-Gil, Maria del Alamo-Sanza, María Asensio-Cuadrado, Rubén del Barrio-Galán, Ignacio Nevares

  2025