Many factors can influence practitioner knowledge uptake and utilisation. The first blog in the series dealt with the individual characteristics of practitioners. This second blog discusses the characteristics of the…
Introduction This blog is the first in a series of four blogs that delve into the factors determining whether practitioners (e.g. producers, viticulturists and winemakers) will engage with new information…
Background of the study Cold stabilisation removes excessive L-tartaric acid natural ionic salts (potassium bitartrate: KHT, and to a lesser extent, calcium tartrate: CaT) from the wine. After fermentation but…
Results from a study presented by Encarna Gómez-Plaza at Enoforum Web Scientists Conference 2023 revealed that settling red juice and adding the grape skins/marc back to conduct the fermentation can…
The annual Shiraz technical workshop is one of the most important events for any producer of Shiraz. Apart from local and international speakers addressing a broad spectrum of viticultural and…
Introduction Wine is a complex beverage that undergoes various transformations during the winemaking process. One of the most critical phases during red wine production is malolactic fermentation (MLF), where malic…
If a wine seems “green”, “herbaceous”, or “vegetal”, aroma compounds called methoxypyrazines (MPs) could be responsible. MPs are particularly important due to their ubiquity in grapevines and their extremely low…
Abstract: The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study assessed the levels of the varietal thiols…
Abstract: In Mediterranean viticulture, climatic conditions are the main factors that determine grape composition and wine quality. Global warming is causing an increase in the accumulation of soluble solids in…