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Found 10 items.
  • 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
  • 6 June 2025
    Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)
    Cristina Cebrián-Tarancón, Francisco Fernández-Roldán, M. Rosario Salinas, Gonzalo L. Alonso, Ana M. Martínez-Gil, María del Álamo-Sanza, Ignacio Nevares, Rosario Sánchez-Gómez
    2025
  • 19 December 2025
    Study of the fruity aroma of red wines made from late-ripening grape varieties potentially suited to the Bordeaux vineyards in a context of climate change
    Justine Garbay, Margaux Cameleyre, Nicolas Le Menn, Laurent Riquier, Jean-Christophe Barbe, Georgia Lytra
    2025
  • 8 April 2026
    Canned wine in a traditional region: how expectations and consumer involvement shape perception
    María-Pilar Sáenz-Navajas, Cristian Martínez-Rodríguez, Purificación Fernández-Zurbano, Dominique Valentin
    2026
  • 16 October 2023
    Plasticity of red wine sensory profiles: improved understanding through grape berry sugar loading profiles
    Guillaume Antalick, Katja Šuklje, John W. Blackman, Leigh M. Schmidtke, Alain Deloire
    2023
  • 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
  • 23 May 2025
    The use of Torulaspora delbrueckii in carbonic maceration wines modulates their organoleptic properties and favours malolactic fermentation
    Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Joan Miquel Canals, Fernando Zamora, Cristina Reguant, Nicolas Rozès
    2025
  • 11 August 2023
    Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine
    Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora
    2023
  • 7 July 2021
    Oak wood offers a wide range of tools for wine aging, which one to choose?
    María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira
    2021
  • 8 October 2019
    Bio-modulating wine acidity: The role of non-Saccharomyces yeasts
    Alice Vilela
    2019
1 - 10 of 10 items
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This journal is published by the International Viticulture and Enology Society - IVES; ives-openscience.eu. ISSN 2680-4905