How to improve the oxygenation of wine?
Some factors have a beneficial or detrimental effect on the solubility of oxygen in wine. It is important to know these parameters to assure a proper winemaking and a long life to wines
New defenses against phylloxera and Grapevine fanleaf virus
Some recent discoveries could be extremely effective in ameliorating the genetic characteristics of vines to fight these two dangerous vine diseases
Tips for a proper withering of grapes
The Passito wines are conquering bigger and bigger quotas of the market; their success depends on their peculiar aromas that need to be preserved during the withering stage. In order to do that it is necessary to know where the aromatic components are at the end of the dehydration process
Development trends and market on world vitiviniculture
Favorable climate and greater grape yields boost world grape production to a 692 Mqx peak. The surface of world vineyards reaches a 10-year low with 7,585 mha
Not only Syrah is able to make peppery wines
An Australian research had finally discovered the molecule that is responsible for the olfactory peppery aroma. An Italian research found out that Schioppettino and Vespolina have the same characteristics then Syrah
The Università delle Marche studies the wine preferences of Italians
Productions from Piedmont, Tuscany and Veneto are the preferred ones. Wine is considered a small luxury and the 35% of interviewee are ready to spend up to 35€ for a bottle
Chinese consumers begin to love wine
The stellar growth of the China wine market in recent years has caught the attention of wine suppliers the world over. However, as the China market expands, both domestic and foreign wine companies continue to grapple with how to most effectively identify, reach and communicate to a very diverse and unfamiliar consumer base
Natural extracts against downy mildew
The Institut Français de la Vigne et du Vin is testing the antigerminative, preventive and healing activities of some natural extracts such as artemisia, equisetum, willow cortex and absinthe
The economic observatory on Italian sparkling wines reports and predicts great 2011 and 2012 for Italian bubbles. By Giampietro Comolli
World wine consumption remains stable thanks to Asia and America
Changing consumption habits continue to delay the recovery in the principal producing countries, such as those in the EU where consumption fell by almost one million hectolitres in 2011
Surprising genetic mish-mash for Saccharomyces species
The yeast, which normally reproduce asexually, had partnered multiple times for hundreds, possibly thousands, of years, with interesting results
What is the wine body?
Wine body plays an important role in the overall mouthfeel of wine along with other mouthfeel sensations such as astringency, warming and carbonation. A new research shows key coistituents
Wine and resveratrol: are the benenifts fictional?
Dipak Das, University of Connecticut, falsified his results. Moreover, the concentration of resveratrol in wine is negligible. Almost anything is known on the influence of this molecule on human health. At the moment there are no proofs of beneficial effects. We discuss this issue with the scientist Francesco Visioli
Two experience and some suggests for oenology refrigeration
The Australian Wine Research Institute studied the economic impact of the refrigeration on wine cellar operations and considered how to reduce costs without quality' problems
Is the secret of passito wine in a gene?
Many factors contribute to the creation of a great passito wine; among the others there are the grape variety, the terroir, the agronomic treatments and the enological techniques. From today we now even something more
Leaf removal can influence vine performance
The experiments showed a strong negative effect of early leaf removal as overexposed clusters and reduced berry color in red cultivars. Wine grape production in the Great Lakes Viticultural Region can be a challenging enterprise