Relevant Resources
Wine yeast sugar to alcohol conversion
The conversion of sugar to alcohol by yeasts is the most essential reaction during winemaking, without which wine cannot be produced. The sugar concentration not only plays a role in the eventual alcohol concentration of the wine, but also in the balance and style...
Impact of smoke exposure on wine
Wildfire smoke contains hundreds of different volatile compounds. When grapevines are exposed to smoke, many of these compounds can accumulate in the grape berries. The volatile compounds are transported into the grapevine primarily through the waxy cuticle of the...
Managing powdery mildew in the cellar
Powdery mildew is a fungal disease that affects grapevines, caused by the fungus Erysiphe necator. If not controlled, powdery mildew can cause crop losses and have negative impacts on wine quality. The presence of powdery mildew can also increase the risk of...
No wine without yeast…
Making wine is pretty straightforward. Or rather, it was, once upon a time. Today it is more complicated. The fermentation, not least, requires the winegrowers to think carefully. They know that yeast turns the sugar in the grapes into alcohol, that stays in the...
Mitigating the effects of smoke taint in wine production
Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. When grapevines are exposed to smoke, their leaves and fruit can adsorb volatile smoke compounds...
Digital trends applied to the vine and wine sector
A comprehensive report on the digitalisation of the sector The International Organisation of Vine and Wine (OIV) is a scientific and technical reference organisation in the vine and wine sector created in 1924. The OIV has launched a new digital observatory hub...
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