Merlot

Preserving fermentation volatiles

The aim of the study was to preserve fruity fermentation volatiles (esters and alcohols) using a condensation device and to test the stability of these recovered volatiles over time. Project layout: Sangiovese, Merlot and Cabernet Sauvignon were fermented with and...

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Use of pruning to revive cold injured grapevines

The purpose of this study was to evaluate the potential of four different cordon renewal strategies to revive a 34-year-old, declining block of Merlot. The vineyard was cordon-trained and spur-pruned but continued exposure to freeze events resulted in gradual vine...

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