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Tag Archives | science

A barrel that has been treated with sulphur

Tea instead of sulphur to protect the wine

A few years ago, we wrote in the Brief about the South African wine producer KWV who had made a wine called Earth’s Essence without added sulphur. Instead, they had used the rooibos plant, known for its antioxidant properties. Continued research in South Africa has now shown that the South African tea plant honeybush also […]

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CheckMate Puffer for sexual confusion

Sexual confusion in the vineyard, in a new simpler version

When we visited Château Pichon-Baron, grand cru classé in Pauillac, recently we saw a small canister in the vineyard that we have never seen before. This canister is called CheckMate Puffer and is a new way of distribute pheromones that protect against the grape worm with the method with the curious name “sexual confusion”. The […]

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A barrel cellar tunnel at Bodegas Roda in Rioja

Viti-tunnel may reduce need for spraying

Ten Bordeaux chateaux will in 2018 and 2019 try out a new way to reduce the spraying in the vineyard. They will protect their vines against rain by installing in their vineyard a Viti-tunnel. This is a new invention. The tunnel is a transparent rain cover for the vines that automatically folds out when it […]

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Selected yeasts "XR grand rouge"

Protect the must with yeast instead of sulphur

Natural wines are fashionable at the moment and there is a lot of talk about the difficulty of making wine without adding sulphur. But what if it’s not that hard? Since a few years’ back there is something called bio protection. It means that by adding special yeasts for the fermentation the wine makers can […]

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Winter in the Rhone Valley

Keep an eye on the weather and limit your spraying

Most (all?) wine growers today aim for less spraying in the vineyard. Regardless of the products you use when spraying. There are various preventive measures that facilitate this goal. For example, keeping an eye on the weather. To do this, a weather station will help. The company Cooptain has recently installed eight weather stations in […]

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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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Too much alcohol in the wine? Change the yeast!

People sometimes complain that there is too much alcohol in wine. In a warm climate, however, it is not always easy to produce wines with lower alcohol content. When ripe grapes, rich in sugar, ferment to a totally dry wine, the alcohol level often reaches 14 or 14.5%. But now research has come one step […]

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Fermentation in reverse order

Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and is a new generation of lactic bacteria isolated from fermenting must. The research has been done in collaboration with Professor Maret du Toit at the University of Stellenbosch in South […]

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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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Marselan, recently planted vines

Experimental planting of new vines with resistance to mildew allowed in Languedoc

The producers of the Languedoc has now received its long-awaited permission from the Ministry of Agriculture to start growing, on an experimental basis, new grape varieties that are developed to be resistant against powdery mildew and downy mildew, we read in La Vigne. Not having to treat the vineyards against these two problems is of […]

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Wine tastes better in blue or red light

German researchers have concluded that wine tastes better (is perceived as tasting better? – a philosophical distinction perhaps) when tasted in light with a red or blue colour, compared to if the lighting is neutral white or green. They had the subjects taste wine in different coloured light and compared reactions. The colour also had […]

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Call for papers for wine economists

The American Association of Wine Economists has launched a call for papers for their yearly conference in 2010. So if you have some good idea on a micro or macro economic subject on wine you can send them a proposal. More info www.wine-economics.org

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Bordeaux builds new wine research centre

L’Institut des Sciences de la Vigne et du Vin (ISVV) is the French name for the new research centre that is being constructed in the Bordeaux area. It will bring together research activities that has previously been spread out in several different locations. They will have 200 researchers and technicians – possibly the biggest wine […]

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New economic perspective on gastronomy and wine

The Association of Wine Economists have joined together with the Society of Quantitative Gastronomy (yes, they both exist!) to publish the Journal of Wine Economics with a new profile. Once every year they will publish a special issue focused on gastronomy. In the next June issue they will for example have an article on “is […]

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The genome of the vine mapped

French and Italian researchers have mapped the full genome of the vine. It is the fourth plant after Arabidopsis, rice and poplar that has had its genetic fingerprint identified. The results were recently published in the scientific journal Nature. Le Figaro

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The Journal of Wine Economics (JWE) | BKWine Pick

The Journal of Wine Economics (JWE) American Association of Wine Economists This is not a book but a specialist, peer reviewed, scientific journal. The JWE is published by the American Association of Wine Economists (AAWE). In the first issue you can read about, for example, how to interpret the result of wine tastings, what is […]

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