Introduction Vines with too much yield are often maturing too slowly or producing a fruit of suboptimal quality for wine. A typical practice to reduce yield …
Can early defoliation improve fruit and wine quality from high yielding vines?
Category: Aromas
ETS Laboratories smoke taint research
Perhaps the single most impactful and devastating series of events from the 2017 Napa vintage were October’s wine country fires. As the final presenter of …
Phenolic Extraction by Federico Casassa
We are wrapping up the summary of the 2017 Vintage report with the last session focussing on Phenolic extraction presented by Federico Casassa. Overview of …
A review of Biodynamic and Organic viticulture (Giesco minutes)
In this blog we discuss an overview of the different comparative studies involving biodynamic vs organic vs. conventional farming. Results presented by Dr. Stoll focus …
Smoke flavors : it’s not only about volatile phenols
More technical questions regarding volatile phenols management have been asked as the last grapes from 2017 get harvested in Northern California. In this blog post …
Smoke and Grape – the Smoke Taint Repercussions
We received a large number of requests asking for practical information and scientific articles on making wine with smoke tainted grapes. Considering the devastation caused by northern California fires, we decided …
Bioclimatic indices of the ripening period (2) : Thermal conditions at night
The Cool Night Index The Cool Night Index was created to study nocturnal conditions of grapes ripening according to the different wine-making regions (Tonietto, 1999 …
It’s in your head: Wine flavors come from your brain
Where does the taste of wine come from? While most of us would refer to the grapes, winemaking techniques or vintages, few approach wine tasting …
Characterize microclimates in the vineyard
The Jan-Feb issue of Vineyard & Winery Management provided an interesting discussion of a familiar, yet hard-to-quantify concept in the wine industry: terroir. The article …