CONTEXT An australian researcher team led by Cooley have compared different levels of water deficit severity to analyze their effect on berry and wine composition (Cabernet Sauvignon). Interestingly their results show that the more limited irrigation regime, (ie. the  “prolonged” deficit irrigation) can improve the consistency of wine quality. By […]

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 and hasten maturity with high vigor vines consists of shoot thinning. The removal of undesired shoots reduces canopy density and crop load. However, if this […]

What is the  relationship between fruit color and wine color concentration? A strong, positive relationship exists between  anthocyanin (i.e. color)  concentration in grape and in wine (source). However, all anthocyanins accumulated in the skin are not completely extracted into the wine. For that reason, even if a relationship exists, the total amount of anthocyanins  extracted […]

In this blog we discuss why adapting harvest date to a warming environment is challenging …and why you may not have to trade off sugar concentration to get high color concentration. Higher sugar concentrations at harvest are often associated with an increase in temperature. This is observed empirically and scientifically in the […]

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 to share all the information we have collected regarding the effects of smoke on grapes and wine. We hope this note will provide some helpful hints […]