The impact of the combined ascorbic acid and sulphur dioxide antioxidants on white wine oxidation processes was investigated using a range of analytical techn...

The ability of several oenological fining agents to remove ochratoxin A (OTA) from red wine was studied. The adsorbents tested were activated sodium bentonite...

The impact of grey mould (Botrytis cinerea (B. cinerea)) was quantified on chemical, phenolic and sensory qualities of grapes, derived musts and wines.

Originating in the grapes, anthocyanins and their derivatives are the crucial pigments responsible for the red wine color. During wine maturation and aging, t...

A comprehensive set of aroma compounds was quantified in 79 Sauvignon blanc wines from different international producers. Emphasis was given to understanding ...

Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir.

Practical ways to maintain grape quality and vine balance in drier winter conditions are being investigated in the Barossa Valley in South Australia.

The Basque Institute for Agricultural Research and Development, Neiker-Tecnalia, has developed a new method for the early detection of the diseases mildew, po...

When thinking about reducing Australia’s greenhouse gas emissions, a winery by-product might not be the first thing to come to mind. It seems, however, that t...

Scientists at the University of Melbourne and CSIRO have identified the advance in the early ripening of wine grapes and attributed this advance to climate wa...

This symposium is a continuation of a successful series of conferences. This international meeting aims to gather researchers, enologists and professionals de...

A new study by a team of international researchers and led by Conservation International and the International Laboratory on Global Change (LINCGlobal) findin...