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New inactivated yeast preparation: an innovative way to protect wines against oxidation during storage
Since now several years, it was demonstrated that during oenological fermentations, superfluous oxygen consumption by viable yeast cells during alcoholic ...
H2S and mercaptans: discoveries made by Vincente Ferreira, winner of the 2015 Oenoppia-SIVE award
Research by Vincente Ferreira, winner of the 2015 International Oenoppia-SIVE (Italian Society of Viticulture and Oenology) award, was presented at the SI...
Ultraviolet radiation is not all bad news
UV-B levels vary across the earth’s surface and with changes in altitude. Levels also vary considerably between the two hemispheres, with some sites in th...
Understanding Vineyard Soils
The first edition of Understanding Vineyard Soils, published in 2009, has been praised for its comprehensive coverage of soil topics relevant to viticultu...
Australia: Cool new weather tools for a hot summer
With hot weather having arrived early in spring and the strongest El Niño system ever having been declared, there are some concerns across our industry ab...
New interpretations of wine softness concept
The concept of “sucrositè”, ie the ability of a wine to cause a sweet / savory sensation although there are no sugars, is a term widely used by expert win...
New tool to help manage grapevines
A new, free phone app developed by University of Adelaide researchers will help grapegrowers and viticulturists manage their vines by giving a quick measu...
Grape seed color not helpful in assessing wine tannins
For decades, if not centuries, the changing color of a grape’s seed has played a role in determining when winemakers harvest grapes.
After some ...
Micro-oxygenation tool removes the cost and complexity from maturing wine
Wine Grenade, a micro-oxygenation tool that removes the cost and complexity associated with maturing wine, won the Spark $100k Challenge in 2014 and has n...
Health Benefits of Wine Grape Flours
Home cooks and commercial bakers whose interests include using specialty ingredients may enjoy working with boutique flours made from a perhaps surprising...
Protease mixture as a viable haze preventing strategy in white wines
Protein haze is one of the key instabilities in white wine production and is the result of the slow protein denaturation followed by their aggregation int...
Uncorking the chemical potential of wine waste
Italian scientists have devised an innovative and economically feasible biorefinery that can squeeze more chemicals out of the mountains of grape waste pr...
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