Which microorganisms contribute to mousy off-flavour in our wines?

In this video recording of the IVES science meeting 2021, Johanna Döring (Hochschule Geisenheim University Department of General and Organic Viticulture, Geisenheim, Germany) speaks about the comparison of integrated, organic and biodynamic viticultural practices. This presentation is based on an original article accessible for free on OENO One.

In this video recording of the IVES science meeting 2025, Marie Le Scanff (University of Bordeaux, UMR 1366 Oenologie, Institut des Sciences de la Vigne et du Vin, Villenave d’Ornon, France) speaks about the sensory contribution of grape stems during winemaking and about the role of astilbin, a sweet polyphenol. This presentation is based on an original article accessible for free on OENO One and on a technical article published on IVES Technical Reviews.

In this video recording of the IVES science meeting 2021, Alice Maria Correia Vilela (University of Trás-os-Montes and Alto Douro, Vila Real, Portugal) speaks about bio-modulating wine acidity: the role of non-Saccharomyces yeasts. This presentation is based on an original article accessible for free on IVES Technical Reviews.

In this video recording of the IVES science meeting 2024, Luca Brillante (California State University, Fresno, USA) speaks about vineyard management, advanced sensing and data analytics. This presentation is based on an original article accessible for free on OENO One.

In this video recording of the IVES science meeting 2024, Silvia Motta (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia, Asti, Italy) speaks about the effect of SO2, glutathione and tannins on Cortese white wine oxidative evolution after different oxygen intakes. This presentation is based on an original article accessible for free on OENO One.