It is known that grapevine trunk diseases infect vines via pruning wounds. They colonise and spread throughout the vascular tissue affecting sap flow and subsequent vine performance. Researchers in Cognac…
Knowledge of vine growth reaction to plant spacing under relatively high potential soil conditions is limited. This study aimed to determine the effects of vine spacing (with fixed row spacing)…
Sulphur dioxide (SO2) is widely used in the wine industry for its antioxidant and antimicrobial properties. European Union regulations limit SO2 content in red and white wines to 150 mg/L…
Yeast nutrients, or yeast derivatives (YDs) as referred to in the referenced article, are widely used in winemaking to enhance fermentation, provide essential nutrients, and improve the sensory qualities of…
Heat waves are common during most seasons in many grape-growing regions. They negatively affect the quantity and quality of the crop, especially during water shortage periods. Proactive irrigation before these…
In France, the term service crop is used rather than cover crop. It refers to different services the crop delivers to the soil and vines. Just like in South Africa,…
In winemaking, the spotlight has recently shifted towards non-Saccharomyces yeasts, which have shown significant potential to enhance the complexity and quality of wines. While Saccharomyces cerevisiae has long been the…
Ensuring wine quality throughout production is vital for customer satisfaction and brand loyalty. Microbial spoilage organisms pose a significant risk to wine quality, requiring early detection and management of faults.…
Grape production in the Sao Francisco Valley in Brazil requires large amounts of fertiliser input, fuelling cost inflation for producers. Researchers prospected six sites for plant growth-promoting rhizobacteria to identify…
A field study was conducted in the hot climate of the San Joaquin Valley, where producers struggle to achieve optimal berry colour. Canopy manipulation by hand is a costly endeavour,…