Wine Science Cafés are great. At least, I think so.

By Paula Silva
Engaging the public on science has often presented challenges. One approach to address these challenges is through the Science Café, or Café Scientifique. In January of 2019 this format started to be used in wine research area in Wine Science Cafés in Portugal. The aim of this post is to make a reflection about the mean and importance of these events. Find out more

Innovative technology using staves and micro-oxygenation and its impact on the phenolic composition and colour of the aged wine spirit

By Sara Canas

The post of this week tries to clarify and issue that is very discussed nowadays: the importance of the wine spirits both in red wine aging and quality. The author summarizes a study carried out with the aim of explore the effect of micro-oxygenation and wood staves applied in 1000 L stainless steel tanks versus 250 L wooden barrels on the phenolic composition and chromatic characteristics acquired by the wine spirit over the first six months of ageing. The results showed that wine treated with micro-oxygenation and staves have greater colour evolution than wine in barrels, which correlates with its higher total phenolic content and individual contents of low molecular weight phenolic compounds.

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Advance of grape harvest date of a premium wine in Central Italy: evidence of the role of precipitation intensity under a warming climate

By Francesco Paolo Valentini and Piero Di Carlo

Due to its huge importance several posts were published in Science & Wine blof about the effects of climate changes in wine production. This post report those effects in the production of Italian premium wines. As reported before temperature and water avaiibility are the main factores influencing the growth stages of wine grapes worldwide. The quality and quantity of premium wine is being affected by temperature increase. Intensity, duration and frequency of rain can be modify by climate change. The results of this post are consistent with the hypothesis that the increasing tendency of precipitation intensity could exacerbate the effect of global warming on some premium wines that have been produced for >400 years.

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My name is Paula Silva and I decided to accept this challenge of being the responsible editor of this blog because I believe that science must be shared and because it is very important to update public with information’s based in scientific evidences. My purpose is to serve people who wants to know more about wine by fostering networking, education, discussion, and exchange. I hope that this blog can be a resource on current and emerging issues in wine research area. Find out more