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 […]

How much does vine transpiration increase during a heat wave? To address that question, a team of Australian researchers led by Edwards reported the following observations in 2011.While working in a greenhouse with Cabernet Sauvignon, researchers generated  a 2-day high-temperature event by imposing maximum daytime temperatures near 41°C.  Before imposing the […]

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 of tannin molecules will increase astringency, or a higher level of epicatechin-3-O-gallate (ECG) will lead to more chalky dryness and a lower coarseness.  Thus, vineyard […]