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

Some recent discoveries could be extremely effective in ameliorating the genetic characteristics of vines to fight these two dangerous vine diseases

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

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

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

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

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

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

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

The yeast, which normally reproduce asexually, had partnered multiple times for hundreds, possibly thousands, of years, with interesting results

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

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

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

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

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