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EFFECTS OF THE TIMING OF CLUSTER THINNING ON PINOT NOIR GRAPES AND WINES
A two-year study was performed to evaluate the effects of the timing of cluster thinning on Pinot noir grapes and wines in the central coast of California. Vines were thinned to one cluster per shoot ...
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LACHANCEA THERMOTOLERANS, THE NON-SACCHAROMYCES YEAST THAT REDUCES THE VOLATILE ACIDITY OF WINES
To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-co...
NOVEL WINE YEAST FOR IMPROVED UTILISATION OF PROLINE DURING FERMENTATION
Proline is the predominant amino acid in grape juice, but it is poorly assimilated by wine yeast under the anaerobic conditions typical of most fermentations. Exploiting the abundance of this naturall...
ENZYMES FOR WINE FERMENTATION: CURRENT AND PERSPECTIVE APPLICATIONS
Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative be...
FROM THE ARCHIVES
How climate change affects winegrowing
Temperatures will increase between 2.0º and 2.5º C (3.6º-4.5º F) by the end of the century, with the worst-case scenario being an increase of 3º-3.5º C,3 according to estimates by the Intergovernmental Panel on Climate Change.
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