Advancing grapevine science through genomic research

The use of stems during fermentation is generally avoided due to the herbaceous off-odors they can impart to the wine. [1].

The increasing frequency of extreme weather events (EWE) represents a severe threat to viticulture.

Current remote sensing strategies rely heavily on reflectance data and energy balance modelling using thermal imagery to estimate crop water use and stress. These approaches show great promise for driving precision management decisions, but still require work to better understand how detected changes relate to meaningful physiological changes. Under water stress, grapevines exhibit a range of responses involving both biological and physical changes within leaves and canopies.

In recent years, there has been an increase in demand for non-alcoholic wine with an ethanol content of less than 0.5% v/v. The dealcoholization process can take place by various methods, such as vacuum distillation or membrane technologies like osmotic distillation. Compared to distillation, membrane systems often require multiple passes or a combination of multiple separation methods. Complete or almost complete removal of ethanol significantly changes the sensory characteristics of wine.

The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms.