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Vines & Vinification wins OIV book award 2018

Published on July 10, 2018

Vines and Vinification was originally conceived of as the study guide for the ‘Production of wine’ unit of the Wine and Spirit Education Trust’s (WSET) Level 4 Diploma in Wines and Spirits. It is now published as an accompaniment to unit 2, ahead of new diploma study materials that are being developed. It remains as […]


Global closures market

Published on August 15, 2017

Keeping tabs on trends in the global closures market is tricky business. The OIV estimated global production in 2015 at 275 mhl. That’s more than 36 billion bottle-equivalents, but that top line number includes all formats – bag-in-box, tetrapak, pouches etc. Closure estimates are somewhere around the 20 billion mark.


Crus Bourgeois moves from an annual to a five-year model

Published on September 28, 2016

In the year 2020, the Crus Bourgeois list of wine will move to a classification in three ranks.


Winery waste to winery profit

Published on September 19, 2016

As part of the sustainability drive, winery waste is increasingly under the microscope. It may traditionally have gone to quite a substantial landfill, but the stuff is chock-full of useful, and profitable, bits and pieces. To the extent that the terminology has been changing to speak of winery by-products, not waste.


High altitude viticulture

Published on July 5, 2016

Whilst certain climatic parameters are known to vary with increasing altitude above sea level (asl), it appears that high altitude viticulture is nothing without its anagram, latitude.


Highest altitude vineyards?

Published on July 5, 2016

Are these the highest altitude vineyards?


Accentuated cut edges (ACE) maceration on pinot noir

Published on June 29, 2016

Dr. Angela Sparrow at the University of Tasmania, Australia has devised what is known as the ACE (accentuated cut edges) technique of pinot noir maceration.


A minor musing on ‘natural’ – via Raventos i Blanc xarel-lo

Published on June 24, 2016

A minor musing on ‘natural’ – I’m reminded of certified organic wines in the early days, so 20 years ago and more


Saccharomyces interspecific hybrids: a new tool for sparkling winemaking

Published on June 20, 2016

Research presented at the ninth international cool climate wine symposium in May 2016 by Jenny Bellon of the AWRI’s yeast breeding programme showed the results of working with new interspecific hybrids of Saccharomyces yeast. The aim of the research was to identify new wine yeasts which ferment efficiently and which offer different flavours and aromas.


Controlled phenolic release – microwave maceration

Published on June 16, 2016

Controlled phenolic release (CPR) is a phenolic extraction technique that combines pre-fermentation maceration of fruit by microwave heating to 70°C, with a hold time during which the must is held at that temperature.

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