Tannin is a key determinant of astringency in wines. Dr. Kennedy’s talk at our 2015 Vintage Report conference in Napa explores how tannin structure interacts with tannin activity in the presence of other factors like climate and management practices. Dr. Kennedy is one of the leading experts in the subject […]

In the previous blog entry, we discussed how different winemaking techniques impact wine sensory properties and phenolic contents. It’s interesting to see how variations in winemaking techniques can interact with variations in viticultural decisions. As we pointed out previously, harvesting decisions play a key role in fruit and wine quality. […]

During maceration, red wine develops its phenolic and aromatic profile. The outcome of maceration depends on multiple factors including fruit composition, chemical processes and winemaking techniques. How do common winemaking techniques affect the chemical and sensory properties of wine? Federico Casassa presented on this topic at our 2016 Vintage Report […]

In most winegrowing countries, organic viticulture is gaining more and more importance. However, in most non-European countries organic viticulture is still in the initial stages.   Organic cropping systems are considered more sustainable than conventional cropping systems from an environmental standpoint. Reganold and his colleagues have reported that organically farmed […]