Every year when the alcoholic fermentation is over, the fermentation tanks are cleaned and the residual lees are removed. This mixture of dead yeast cells,…
Aging on dead yeast cells, the “lees”, is a technique to improve the wine’s aromas and mouthfeel. However, aging on lees takes a very long…
Phylloxera, the great plague of Europe is back! The current rootstocks are not, or only partially, resistant to new phylloxera populations. A new crisis seems…
“Grapevine trunk disease” is an increasingly common problem in the vineyard that causes a yield reduction and the dead of grapevines. It is a collective…
Since a few years, the Drosophila suzukii has been a real nuisance in the European vineyards. Healthy ripening grapes fall prey en masse, resulting in…
Anthocyanins are the pigments in the skin of grapes and determine the color of the wine. The contribution of these anthocyanins to other sensory aspects…
Chardonnay grapevines exhibit small differences in their properties and the quality of grapes they produce. Scientists now show that small mutations in the DNA of…
The terroir of wine, who has not heard of it? Wine experts often shed their light on the terroir in almost poetic language. But what…
This page is under construction. The first posts about wine, viticulture, wine making and all kind of other topics in the broad world of oenology…