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Organic viticulture and alternative strategies to conventional tillage favor the occurrence of organisms that act as biological control agents in the vineyard

Parameterization and modeling of the quality, taste longevity and sensations in the mouth of Spanish wines for a resilient and excellent wine industry

PAWER-WINE Project. Industrial prototype PAW generator for the decontamination of materials from the wine industry

Development and validation of a digitalised information system for the comprehensive assessment of dietary habits in population groups (integrALIMENTA)

VII Conference Cátedra AgroBank

A collaboration between Institute of Vine and Wine Sciences (ICVV) and Turin University (Italy) shows the impact of oenological tannins in red wine according to phenolic, antioxidant, and sensory traits

Green emerging extraction techniques and its combination for the recovery of grape pomace and marc polysaccharides from wine industry. Oenological application

Detailed characterization of the phenolic composition of wines made by carbonic maceration

The effect of water stress on the components of production and the chemical composition responsible for the quality of the variety Albariño grown in Galicia was studied by the ICVV and the CropQuality Associated Unit from USC

Oenococcus oeni produces extracellular vesicles

The Cabernet Sauvignon microbiome

Sailing the evolutionary landscape of wine yeasts

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ICVV INSTITUTO DE CIENCIAS DE LA VID Y EL VINO