Review of methodologies used to calculate water footprint in grape and wine production
Its purpose is to provide an overview of existing methodologies for calculating the Water Footprint (WF) in grape and wine production.
New Genomic Techniques in Viticulture – Challenges, Impacts and Contribution to the Sector
NGTs are necessary for viticulture as they can also be used to improve traditional cultivars.
Is saccharomyces cerevisiae a friend or rival in mousy off-flavours?
Some wines develop a strange “mousy” flavour, described as basmati rice, mouse urine, or sausage skin.
Grafting type and its effect on xylem network formation in the graft union twelve months later
Grapevine grafting is an essential part of winemaking. We need the scion varieties to produce high-quality wines, but we also require the rootstocks to provide the necessary resistance against phylloxera and other pathogens or environmental factors.
SOUTH AFRICAN WINE INDUSTRY CELEBRATES EXCEPTIONAL QUALITY HARVEST IN 2025
The 2025 wine grape harvest has been characterised by exceptional fruit quality, thanks to sustained mild and dry conditions that delivered grapes of superb balance, flavour concentration, and structure – the hallmarks of premium wine production.
SHAPING GLOBAL WINE POLICY
This year’s meetings emphasised committee work plans (economic, environmental and social sustainability), ensuring FIVS effectively advocates for the global wine industry.
SOUTH AFRICAN WINE HARVEST 2025: EXCEPTIONAL QUALITY ON THE HORIZON
The 2025 South African wine grape harvest is well underway, with winemakers and viticulturists reporting outstanding quality across the board.
Leaning canopy experiment to better utilise favourable sunlight hours and minimise radiation
Researchers in Spain aimed to study different field strategies to help growers adapt to hot and arid climate conditions. VSP-trained vineyard canopy orientation relative to the sun path can be…
Sugar levels in alcohol-free wines
The global wine industry faces significant challenges, including a decline in per capita consumption, particularly among young consumers who are reducing alcohol intake for health and wellness reasons. In response,…
Fermentation temperature and sustainable winemaking
Over the years, winemakers have adopted a variety of commercially available microorganisms to control different aspects of fermentation. This has allowed for more consistent and manageable results, but as the…