For winemakers, °Brix has long been one of the most important tools for deciding when grapes are ready to harvest. It provides a useful indication of sugar concentration and potential alcohol. But research into grape ripening suggests that °Brix alone may not tell the full story. An increase in sugar concentration does not necessarily mean that the berry is still accumulating sugar.
Some wines develop a strange “mousy” flavour, described as basmati rice, mouse urine, or sausage skin.
Heatwaves are a reality in most wine-producing countries. Allowing vines to recover as soon as possible after extreme heat events is crucial for producing quality grapes for wine production.
Background In vineyards, the under-vine area is managed to control vegetation growth and to reduce the competing effect of growing plants on vines and fruit development. Applied under-vine management methods…
Background and Aim Soil microbiota plays a significant role in plant development and health and appears to be a major component of certain forms of grapevine decline. A greenhouse experiment…