(Phys.org)—To help winemakers determine the best caps for their wine bottles, researchers at the University of California, Davis, are studying the performance—specifically the variability—within different types of closures.
Other
Sep 21, 2012
3
0
Climate change is expected to make many grape-growing regions too hot and dry to produce high-quality wine from traditional varieties. But scientists at the University of California, Davis, have found that wine grape varieties ...
Plants & Animals
Dec 17, 2020
2
6
University of Adelaide wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid.
Biochemistry
Nov 19, 2019
0
53
For the first time in over 300 years, wine is getting an update. Here's how the CSIRO are future-proofing our industry and making wine even more delicious (if that's even possible?).
Environment
Feb 19, 2018
0
40
In France's southern Bordeaux region, the grape harvest is often now done at night to ensure the peak freshness required to obtain the best wine but this is also a response to climate change.
Agriculture
Sep 8, 2023
0
4
New research from the University of British Columbia's Okanagan campus has determined that enjoying a tasting at a winery goes well beyond the sip.
Social Sciences
Jul 19, 2023
0
8
Do you inspect the appearance of a wine before swirling it around the glass (holding the stem, naturally)? Inhale deeply while describing the flamboyant nature of your Shiraz? Do you do that slurpy thing that some love but ...
Other
Sep 1, 2014
0
0
Growing winegrapes may be the most backward form of horticulture that exists. The vast majority of the world's production uses only about 20 cultivars out of thousands of available grape varieties. The wine industry is convinced ...
Biotechnology
Jan 7, 2015
0
17
Researchers from the University of Adelaide have crunched the data on the best methods to delay grapes ripening on the vine, leading to better-quality wine.
Plants & Animals
Jul 6, 2022
0
28
Researchers have discovered an enzyme that plays a leading role in the formation of compounds that give aged wines their sought-after aroma.
Biotechnology
Aug 29, 2016
0
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