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20/09/22
It is well known that the aromatic composition of the grape is directly associated with the final quality of the wine. This composition depends on several factors such as grape variety, climatic conditions, viticultural practices, .... To understand the chemical nature of...
16/08/22
This study has been performed by the BIOVITIS research group of the ‘Instituto de Ciencias de la Vid y del Vino (ICVV)’ in collaboration with the Estación de Viticultura y Enología de Galicia (AGACAL-EVEGA) and Mendel University in Czech Republic. This is the first sequence...
01/07/22
The known Cadophora species occur in several habitats such as soil in Mediterranean countries, lakes in Central Europe, decaying wood in the Antarctica, or as plant pathogens. The most prominent diseases in which Cadophora spp. are involved are Petri disease and esca, which...
27/06/22
Pablo Carbonell Bejerano, degree in Biological Sciences (University of Alicante, 2002) and PhD in Biotechnology (Polytechnic University of Valencia, 2008), has joined ICVV as CSIC permanent researcher from April 2022. Pablo Carbonell Bejerano starts a research line based...
27/06/22
María-Pilar Sáenz Navajas (Logroño, 1981) has developed her research activity in 6 national and international institutions: Technische Universität Wien (Austria, 2003-2004), Universidad de La Rioja (2005-2011), Centre du Goût et de l ́Alimentation (France, 2011-2013),...
23/06/22
Sara Ferrero del Teso has completed a Ph. D undertaking research at the Instituto de Ciencias de la Vid y del Vino (CSIC-GR-UR). She has studied the compounds and/or chemical factors responsible for wine mouthfeel perception, such as general astringency, dryness or stickiness...
23/06/22
The organization of the IV edition of the AEPAS Congress became a challenge with the arrival of the COVID-19 pandemic in our lives. It was expected to be held in 2021, but it had to be postponed up to two times, due to responsibility and coherence with the complicated socio-...
22/06/22
The aim of this work was to determine the optimal conditions for the production of carbonic maceration (CM) wines on a small scale. For this purpose, wines were made in 300 L tanks at room temperature, generating anaerobiosis by means of exogenous CO2 for the first three days...
21/06/22
One of the challenges of the new viticulture, is to produce grapes of the highest quality, but also to achieve higher levels of diversity, differentiation and typicity. Rioja’s viticulture, with an ancient tradition, has a remarkable genetic heritage that is being...
16/06/22
Rootstocks are the link between the soil and scion in grapevines, can provide tolerance to abiotic and biotic stresses, and regulate yield and grape quality. The vascular system of grapevine rootstocks in nurseries is still an underexplored niche for research, despite its...
29/11/21
On 14 October 2021 Ana Mencher defended her thesis conducted in the MicroWine group of the ICVV, under the supervision of Ramon Gonzalez, Pilar Morales and Jordi Tronchoni. In her thesis, Ana Mencher studied the mechanisms of interaction between different yeasts of...
01/10/21
Since this month, the ICVV incorporates a new metabolomic analysis platform among the different analytical facilities available at the Instrumental Analysis Service. This platform is comprised of an ultra high performance liquid chromatograph (UPLC), with ultraviolet...
30/09/21
Within the framework of the INTERREG POCTEFA Program, the General Directorate of Agriculture and Livestock of the Government of La Rioja and researchers from the VitisGESTION Research Group of the ICVV, participate in the VITISAD project (www.vitisad.eu), which analyzes...
23/09/21
A complex chromosomal rearrangement event underlies the origin of Tempranillo Blanco, a somatic variant of Tempranillo Tinto. This event led to the loss of the genetic information required for anthocyanin pigmentation in the berry skin, which generated the loss of color in...

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