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DRONES SHOWING THEIR VALUE IN VINEYARDS
The idea of using drones to provide accurate, immediate and cost-effective snapshots of the micro-climate anywhere in or above vineyards is a step closer to reality. Basically, if you equip an unmanne...
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THIOLS IN CHENIN BLANC
South African (SA) researchers have discovered that SA Chenin blancs contain significant amounts of volatile thiols, which are positive flavour active compounds, traditionally associated with Sauvigno...
STORING WINE ON ITS SIDE IS NONSENSE, SAYS SCIENTIST
Storing wine on it's side won't prevent corks drying out, and may even accelerate its degeneration according to Amorim's director of R&D, Dr Miguel Cabral. He also said that creating moist am...
EFFECT OF SAP FLOW PROFILE ON BERRY SUGAR ACCUMULATION
Research has demonstrated that relationships exist between berry compositional changes during ripening and seasonal vine water deficit variations (here). The purpose of this blog is to highlight ...
FROM THE ARCHIVES
SMOKE FLAVORS: IT'S NOT ONLY ABOUT VOLATILE PHENOLS
Most smoke taint wine analysis use gas chromatography. It makes sense since winemakers are precisely interested in volatile phenols (ie. those that are gases at wine drinking low temperature). However, the big issue is that most of these phenols compounds are not stored within grapes as volatile phenols. Rather, they are stored primarily as glycosides. Consequently, assessing only the volatile phenols does not give you the whole picture because phenols can be masked in the fruit.
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