FIVIN renews collaboration with OIVE to disseminate scientific research

The Spanish Wine Interprofessional Organization (OIVE) and the Wine and Nutrition Research Foundation (FIVIN) have renewed their collaboration agreement to strengthen and disseminate scientific research on the effects of moderate wine consumption on health.

In a social context where transparency and truthful communication are essential, the renewal of this agreement ensures that the information reaching society is rigorous, based on scientific studies, and thoroughly verified. This agreement also aims to promote new research on the effects of moderate wine consumption on health. For FIVIN’s president, Ramon Estruch, continuing research is essential: “Wine is one of the most studied beverages in the scientific field, and it is our responsibility to keep driving research forward to generate useful and accessible knowledge for everyone.”

To this end, OIVE and FIVIN will continue supporting scientific studies through their research grants and will work on the ongoing update of the ‘Science of Wine’ platform, which already includes a collection of more than 800 scientific studies and informative articles reviewed by a panel of expert professionals in the fields of health and research. Access to high-quality scientific information is crucial for both consumers and industry professionals to have the tools necessary to make informed decisions.

Training and awareness: key to the future of the sector

The agreement also places special emphasis on the education of future professionals, ensuring that hospitality schools across Spain provide training on wine service that is always based on the principles of moderate consumption. Through this program, students will learn not only about the properties of wine but also the risks of excessive consumption and the importance of moderation as the only recommended approach.