The ISVV’s research aims to characterise, preserve and enhance the organoleptic properties of wines and the factors that contribute to their distinctive character.

The research focuses in particular on aromas, flavour compounds and phenolic compounds, as well as on the physico-chemical, biochemical and microbiological processes that take place during winemaking and ageing.

This research helps to improve our understanding of the diversity of wines, their sensory expression and the markers of their origin, whilst supporting developments in practices within the wine sector.