A new edition of the ACE International Congress of Oenology and Cava arrives


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It will deal with “New techniques for old problems”

For the first time, due to the covid-19, the congress will be held online on October 23rd.

Last March, the International Congress of Oenology and Cava and the Night of Oenology had to be postponed due to the health crisis due to Covid-19. The Catalan Association of Oenologists and the Association of Oenologists of Catalonia have worked intensively since then, in order to be able to hold our annual Congress. Finally, and given the exceptional situation we live in of uncertainty and constant changes in measures and protocols in order to stop the spread of the virus, the entire program and usual format has been reconfigured.

Thus, this second edition of the ACE International Congress of Oenology and Cavaque includes the XXXI ACE Congress of Oenologists, and the XXXVII International Congress of Cava will be held on October 23, 2020 throughout the morning electronically.

This year’s congress, sponsored by Enartis, aims to review some old problems in the light of new solutions, as well as break established paradigms of the world of wine, about which science has allowed us to expand knowledge. It will begin with a recurring theme: protein stability and its evaluation, on which the latest results will be presented. The functionality of tannins, old known in the world of adjuvants, although currently also used as additives, will be the subject of the main results of a doctoral thesis carried out between the URV and the University of Bordeaux. It will also address a classic issue, excess calcium in wine, its mysterious instability, and how to solve it. INCAVI-IRTA will present, for its part, a study on the use of pollen as a sustainable activator in wine and cava. The cycle will conclude by putting white on black the impact of the different materials and shapes of the fermentation tanks and their influence on the final character of the wine. An ambitious and disruptive program with the purpose of bringing new knowledge to the attending professionals, motivating innovation and ensuring the quality of their wines and cavas.


-Dr Richard Marchal, Professor Laboratory of Oenology, University of Reims.

-Dra. Adeline Vignault, researcher at the ISVV of the University of Bordeaux and the Rovira i Virgili University.

-Piermario Ticozzelli, CEO of Enartis Sepsa and director of Enartis Wine Tech ·

IMPORTANT NOTICE: The differential tasting of Prosecco and the ‘Night of Oenology’ Awards have been postponed

In the afternoon it was planned to carry out a differential tasting in face-to-face format simultaneously in three locations: the Wine Business School in Vilafranca del Penedès, the Rovira i Virgili University in Tarragona and the Cava Sant Sadurní Brotherhood in Subirats. At the end of the face-to-face event, the awards that were traditionally given during “The Night of Oenology” in recognition of the work and merits of professionals linked to the wine world were to be presented.

Due to the restrictions decreed by the authorities in recent days to contain COVID-19 outbreaks, the differential tasting of Prosecco in the afternoon, as well as the award ceremony of The Night of Oenology, are postponed until new information. For more information and inquiries, Tel 938912550ace@enolegs.cat



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