Using atmospheric and statistical models to understand local climate and assess spatial temperature variability at a fine scale over the Stellenbosch wine district, South Africa

Vineyard site selection and determination of adapted grape varieties for a site are the most fundamental factors contributing to vineyard success, but can be challenging to ascertain

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

Cabernet Sauvignon and Petite Sirah are the top red wine cultivars in CA, however, the hot climate in Fresno is not ideal for red Vitis Vinifera, particularly for berry color development. Mechanical pruning and irrigation were studied previously to significantly affect grapevine yield performance and berry quality. But there is lack of studies on cordon height and irrigation on mechanical pruned vineyard system.

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.