Featured Article

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 ...

Paul F. W. Mawdsley, Jean Catherine Dodson Peterson and L. Federico Casassa

Read More Here >>

Latest Articles

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...

READ MORE HERE >>

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...

READ MORE HERE >>

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...

READ MORE HERE >>

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.


Copyright © Wines & Vines

Thank you!

You have successfully signed up.

Thank you!

Your post has been sent for moderation.