Phenolics within the grape play an important role in a wine’s sensorial properties, such as color, astringency, mouthfeel, and bitterness. For example, increasing the size …
Managing phenolics in the vineyard

Phenolics within the grape play an important role in a wine’s sensorial properties, such as color, astringency, mouthfeel, and bitterness. For example, increasing the size …
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 …
In 2016, Charrier and his colleagues reported results to quantify vulnerability to cavitation as water potential gets more negative. Using a synchrotron, authors let the …
There is an active controversy surrounding the frequency of cavitation with vines. In the last three blog posts, we talked about recent studies to understand …
If we believe Jacobsen and Pratt’s findings on plant cavitation (see the previous blog post), then logically vineyards would operate with 100% of vessels full …
In the previous blog post, we talked about past research efforts to understand plant cavitations. More recently, Jacobsen and Pratt obtained very surprising results on …
Much of California has now come out of extreme drought. However, even if we are in a low water deficit year, there are always sites …
Vineyards often have to cope with a great deal of variability. Within the same vineyard, vine physiology and fruit composition can vary wildly from one …
In a previous post, we talked about what scientists have learned recently about tannin structure and activity. Tannin is one of the key determinants of wine …
How can we combine leaf removal and irrigation techniques to optimize flavonoid concentration in grape berries? Focusing on the hot, arid winegrowing region of San …