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A new analytical method to determine grape aromatic composition

Genome sequence of Phyllosticta ampelicida, the cause of grapevine black rot

4 new Cadophora species associated with decline of woody hosts

Pablo Carbonell Bejerano joins ICVV to conduct research based on last generation genomics

María-Pilar Sáenz Navajas and Raquel Campos Herrera join the Instituto de Ciencias de la Vid y del Vino as CSIC tenured scientists

Sara Ferrero del Teso has completed an international Ph. D on the mouthfeel perception of red wines and its chemical drivers

Understanding product perception: State-of-the-art, challenges and future

Origin of acetic acid in wines made by carbonic maceration

The use of the vertical cordon as a conduction system to increase production and improve the source-sink balance and aroma in the Maturana Blanca variety

Exploring the temporal dynamics of the fungal microbiome in rootstocks

Ana Mencher receives her PhD degree from the Biomedical and Biotechnological Sciences programme of the University of La Rioja

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New metabolomics analysis platform available at the ICVV

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ICVV INSTITUTO DE CIENCIAS DE LA VID Y EL VINO