Read Technical
More results...
Carbon Removals
As the agricultural sector faces increasing pressure to mitigate climate change, farms are uniquely positioned to contribute through carbon removal activities.
Tips to avoid the most common cellar mistakes (Part 2)
Winemakers in the industry were consulted to point out the most common mistakes that can occur in and around cellars. Here are a few guidelines to avoid some of these problems.
Sunscreen for Sauvignon blanc
Two research groups investigated the effect of kaolin application on Sauvignon blanc vines and its impact on the vine physiology and grapes produced.
Grape marc – a game-changer for greener dairies?
The aim of an experiment at the Agriculture Victoria Research Ellinbank Dairy Centre in Victoria, Australia, was to determine and compare the effects of red and white grape marc on milk production and methane emissions in dairy cows.
In-field fractional use of winery wastewater with raw water (Part 5): Assessment of the below- and above-ground chemical status of grapevines in the lower Olifants River region
The objective of this study was to make an assessment of the below- and above-ground chemical status of the grapevines growing in the Lower Olifants River region.
Stirring things up – Sauvignon blanc juice stabulation
A study performed using healthy Austrian Sauvignon blanc grapes showed how stabulation can improve your wine.
Impact of GHS on evaluation of IPW spray programmes
The Globally Harmonized System of Classification and Labelling of Chemicals (GHS) was developed by the United Nations as an international system to convey the dangers and risks of chemicals in a standardised way.
Tips to avoid the most common cellar mistakes (Part 1)
Winemakers in the industry were consulted to point out the most common mistakes that can occur in and around cellars. Here are a few guidelines to avoid some of these problems.
The vine’s reserve bank
Carbohydrate reserves in the grapevine play a critical role in various physiological processes. It affects the vine’s overall health, development, growth and ultimate yield.
Raise Your Glass to Precision with Anton Paar’s Lyza 5000 Wine
The novel multi-parameter FTIR analyzer Lyza 5000 Wine is your solution for the analysis of wine, must and must in fermentation.
Vine and wine innovation watch: The use of carrageenan in calcium tartrate and protein stabilisation of wines
Research is focused on discovering new potential stabilisers that can reduce the likelihood of calcium tartrate precipitation.
Biocontrol in viticulture
Various strategies have been and are still being explored to manage diseases effectively in viticulture. But what do we know about biocontrol, and why is it important for viticulture?