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NEWS/AGENDA
Latest news
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
New metabolomics analysis platform available at the ICVV
VITISAD Project partners meet in La Rioja and Navarra on September 8 and 9
Agronomic features affected by the chromosomal rearrangement behind the origin of cultivar Tempranillo Blanco
Use of aerobic fermentation as a method to compensate for the excess alcohol content of wines
Miguel Mejías Ortiz joins the MicroWine research group
Truth in wine yeast
