For wineries, competition boosts profits from sustainability

An international study of small- to medium-sized wineries and vineyards finds that the more sustainability practices a winery has in place, the better its financial performance—and the effect is enhanced when a winery perceives ...

Winery wastewater a viable water source for vineyards

Making wine requires water beyond what it takes to grow grapes. There are bottles to wash, barrels to scrub and floors to clean. But what if the water left over from all that cleaning was treated and reused to irrigate vineyards? ...

Service is key to winery sales

To buy, or not to buy? That is the question for the more than 5 million annual visitors to New York's wineries. Cornell University researchers found that customer service is the most important factor in boosting tasting room ...

How to tell when bubbly goes bad before popping the cork

In the rare case that New Year's revelers have a bottle of leftover bubbly, they have no way to tell if it'll stay good until they pop the cork and taste it at the next celebration. But now scientists are reporting a precise ...

Time is ripe for wine grapes

CSIRO researchers have discovered a new method growers could use to control when their grapes ripen, without affecting wine quality.