Through this short video, Gregory Gambetta takes us through his article: from thinking to doing, take a look behind the scenes of science.

Gregory Gambetta and Kaan Kurtural published their article in OENO One last year. To share this research article with you, Gregory lent himself to the interview game. He tells us how this article was born in a discussion between Kaan and himself: “Napa is going really, really hot”. So they are trying to identify thresholds above which the quality of the fruit may decline.

To read the original article in Open Access, click here: Global warming and wine quality: are we close to the tipping point?

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