Botrytis cinerea is a weather driven fungus which causes the grapevine diseases botrytis bunch rot and grey mould. The ideal conditions of its development are humidity, high crop density, and important vegetation development with the following consequences:  Poor juice yields.  Low must nitrogen and vitamins content, due to the consumption by Botrytis cinerea for its […]

Introduction The time of year has come when the nutrient levels in grapevines are usually analysed. The article below explains the reason behind this widespread practice and how to avoid problems with testing, plus how this information can be used to help improve wine quality. Nutrients Like all plants, vines need certain nutrients to ensure […]

The use of copper sulfate for fining in wine is well established and widely used. The level of residual copper is highly regulated and, yet, does not appear to be regularly checked by many winemakers. Based upon the results of our testing for residual copper this year, we outline why some caution is needed with this additive. Sulfide […]

Introduction There are numerous reasons why the use of traditional packaging for wine is changing. These can be for quality, environmental, cost or marketing reasons. Changing the form of the packaging can involve a number of technical challenges and problems, as the recent trend to screwcap bottles has demonstrated. In this article we look at […]

Introduction There are a number of different tests that are done on juice and must at the time of crushing and pressing. These tests are explained below with some new developments in tests and equipment noted. Testing during crushing and pressing The main analyses performed during the process of crushing and pressing grapes are well […]