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A distillation machine (still) in stainless steel and copper

Lower the copper doses or not in the vineyard?

The copper doses are a constant headache for organic growers. The French authority ANSES (a food and health authority) and the European Commission want to reduce the permitted level from 6 kilogram per hectare and year to 4 kilo The organic growers say that they are not able to cope with such a reduction. On […]

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Cultured yeast from Danish Chr. Hansen

Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of wines ferment with cultured yeast (or “selected”) and often this yeast comes from Chr. Hansen. The company continually experiments to offer different types of yeast to wine producers. 2009 it […]

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Less spraying with resistant grape varieties

For more than a decade there has been research going on in France in order to obtain grape varieties that are resistant to the fungal diseases oidium and mildiou. The research organization INRA believe that these varieties will be able to come on the market in 2017. 36 different resistance crossings are already out in […]

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New organic pesticide against rot (bytritis)

UK research company Eden Research has developed an organic pesticide, called 3AEY. The product has now been approved for sale in the EU. 3AEY is made of tea tree oil and lemon juice and is said to be effective against rot. The product has so far been found to have the same protection as conventional […]

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Spraying with helicopter

Copper, less dangerous than we think? Or not?

At the end of May, the EU Commission will decide whether to keep the present levels of copper permitted for organic growers or if the levels should be reduced. Currently, organic growers are allowed to use a maximum of six kilograms of copper per year and per hectare. Or more precisely, it is counted as […]

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Fermenting grapes

New yeast strain gives wines with less sulphur

All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most winemakers add sulphur to stabilise the wine and make it more long-lived. It is also because during fermentation sulphur is produced. The yeast that converts sugar to alcohol, carbon dioxide […]

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Sandy soil in a vineyard in Castile and Leon in Spain

Copper harms beneficial bacteria

Copper is an effective way to fight the fungal disease mildiou. However, spraying too much copper in the vineyard is not good for the soil and the water and this has been known a long time. Now researchers have discovered another problem with copper. Spraying copper can affect the bacterial flora and the yeast population […]

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Wine is good for your health – especially with food

Researchers at the Hebrew University of Jerusalem have discovered that wine is particularly good for your health if you drink it with food. It has previously not been quite understood why wine is good for you. Wine, in particular red wine, contains polyphenols, which are powerful antioxidants that can counteract cancer and heart disease. But […]

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Wine is like fish, but more fun

An American study has show that a moderate alcohol consumption has a similarly positive effect on the health as eating fish that is rich in omega 3 fats. The study compared wine drinkers with fish eaters and concluded that drinking wine in moderate quantities had the same beneficial effects as eating lots of fish. Just […]

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Expensive wine tastes better conclude scientists

Sounds perhaps self evident to you and me. A scientific study at the California Institute of Technology designed an experiment where the same wine was served to a tasting panel and sometimes they were told it was cheap and sometimes that it was an expensive wine. The same wine was considered much better when the […]

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