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Science Delivers a Stunning Innovation in Winemaking
Recent technological advances make it possible to accelerate the breeding process to help wine grapes adapt to climate change, increase disease resistance or cluster size, reduce sugar content, improv read more
GreenVenus winemaking agriculture technology polyphenol oxidase gene PPO Colombard Malbec innovation
Semios + Agworld Tease the Next Revolution in Ag: Farming Made Simple™
Vancouver, BC - April 5, 2024 – Semios + Agworld are thrilled to kick off a groundbreaking teaser campaign today, led by CEO Sumer Johal. This initiative marks a pivotal point in agricultu
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The Impact of Yeast on a Wine's Profile
During fermentation, thousands of different identifiable flavors are created in wine. Understanding how to choose and use yeast to manage this process can give winemakers an impressive amount of contr read more
Senator Schumer Visits the Finger Lakes
Majority Leader Chuck Schumer Meets with WineAmerica and Waterloo ContainerWATERLOO, NY–Senate Majority Chuck Schumer met on Friday, December 2 with leaders of WineAmerica, the National Associat read more
Meet the Viticulture and Enology Experts of VESTA Resource Center
Dr. Anne Fennel is a Distinguished Professor at South Dakota State University.Academic Interests/Expertise:Grapevine bud dormancy and read more
Viticulture Enology Expertise South Dakota Florida Research Chemistry Biology Genetics Cold Climate
The global impact of yeast on your wine's aromatic profile (Yeast Impact - chapter I)
Wine is the result of the fermentative activity of yeasts and bacteria. The microbiota of grape juice fermentation can vary significantly as over 40 genera and 100 different species of yeast have been read more
Demystifying Yeast Hybrids
As Fermentis launched two new hybrid strains on the market, it can be useful to remind ourselves what hybridization is - both to demystify the term (so that everyone understands what it covers) and to read more
Diacetyl Production by Wine Bacteria Under Control
DIACETYL AND SENSORY IMPORTANCE IN WINE Diacetyl is easily identifiable in wine because of its very low aroma threshold (0.2 mg/L in Chardonnay to 0.9 mg/L in Pinot Noir and 0.2 mg/L in Cabernet Sauvi read more
Wine Intolerance
You may know it aswine allergy, wine intolerance, wine sensitivity, red wine headache, white wine headache, asian flush what is the origin of this problem? There are a lot of opinions, and there is so read more
New! Non H2S or S02 Producing Yeast Strains
QTL Process The Quantitative Trait Loci (QTL) technique is a quantitative genetics process used to identify genes by their character traits and location on an organism’s genome. QTL has been use read more
