This study aims to develop wines low in alcohol (<8.5 °A) and calories (<80 kcal/120 ml) with superior antioxidant functionality.

Recognized for its unwavering commitment to excellence in vineyards and wines, and in a constant quest to find the best expression of Cabe

A study recently published in the Journal of Soil Science and Plant Nutrition, developed by Myconativa and the participation of our Resear

As a result of the collaboration initiated in 2021 through the Doctorate in Engineering and Science with Industry (DICI) program, two doct

Both entities have been working together for three years on a project that will be used in Lontué to optimize the processes during the har

This important international event was held for the first time in Chile and aims to present the latest innovations and scientific knowledg