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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...
New laser mapping data is set to revolutionise the English wine industry.
New laser mapping data is about to revolutionise the already booming English wine industry by helping growers identify new land to grow more and better qu...
A European network to fight grapevine diseases
WINETWORK is a thematic network funded by Horizon 2020 research and innovation program, on the control and fight against two major diseases threatening ...
Evolutionary strategies to develop yeast strains producing less ethanol in wine
Microbial strategies to develop wine yeasts strains with reduced ethanol yield have been explored for 20 years. Although genetically engineered yeasts p...
Winery wastewater a viable water source for vineyards
Making wine requires water beyond what it takes to grow grapes. There are bottles to wash, barrels to scrub and floors to clean. But what if the water lef...
Minerality mysteries remain
Ongoing wine research by Dr Wendy Parr of Lincoln University indicates that while minerality is not a figment of tasters’ sensorial imagination, the sourc...
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