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...
22/09/21
The latest work of the MICROWINE group is now available online and provides progress in the use of aerobic fermentation as a method to compensate for the excess alcohol content of wines (which is one of the negative consequences of climate change in the oenological field)....
22/09/21
The PhD student Miguel Mejías Ortiz, with a degree in Biology from the University of Alicante and a Master in Chemistry and Biotechnology from the University of La Rioja has recently joined the MICROWINE research group at the ICVV, thanks to a pre-doctoral contract (PRE2020-...
30/06/21
Saccharomyces cerevisiae is still the quintessential wine yeast, but not all strains of this species are suitable for the wine industry. In this review, the MICROWINE group of the ICVV reviews the available information on the characteristics of this group of yeasts. The...
02/12/20
Anna Nebish, researcher in grapevine histology and genetics from Armenia, has obtained a Marie Skłodowska-Curie Actions MSCA IF scholarship, within the EU Horizon 2020 Program, to join the Institute of Vine and Wine Sciences (ICVV) for two years. In Armenia she has worked at...
23/11/20
Sulphur dioxide and its salts are among the most widely used preservatives in food and beverages. Although these agents contribute to both the chemical and microbiological stabilisation of food, in this work we have focused in the latter. In the case of wine, the main...
16/11/20
One of the main trends in oenological biotechnology in the last decade has been the incorporation of a growing number of non-Saccharomyces strains (alternative species to Saccharomyces cerevisiae) into oenological yeast catalogs. These yeasts provide several advantages,...
24/06/20
The Project VITISEC-MOMA is leaded by Villanueva nursery (Larraga, Spain) and has the participation of the BIOVITIS group at the “Instituto de Ciencias de la Vid y del Vino (ICVV)” in Logroño, Spain. The objective of this industrial research and experimental development...