Throughout the Vintage Report, Thibaut Scholasch, PhD, co-Founder and VP of Research and Development at Fruition Sciences, highlighted data trends during the 2017 growing season via transitional talks between the Vintage Report’s various speakers.  He placed the day’s speakers and topics within the context of the growing season, and shared […]

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 […]

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 ; Tonietto et Carbonneau, 2004). By convention, this index is also called nycthermal index and is equivalent in the North Hemisphere to the minimum temperature […]