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.
Neoseiulus californicus McGregor (Phytoseiidae) is a predatory mite widely distributed worldwide and used in applied biological control programs of tetranychids in grapevines and another crops. This mite is naturally present in grapevines in Brazil, considered tolerant to some insecticides and fungicides.
Wine counterfeiting is a concerning problem. In this post is described the application of label-free SERS spectroscopy as an analytical technique for white wine characterization
In many viticulture regions the need of vineyard irrigation has bee discussed. Before this practice could be implemented is necessary to carry out research to evaluate the effects in wine quality. This post reports the results of a study that assessed the amino acid profile of musts and wines, volatile composition and sensory profile of wines from Vitis vinifera (L.) cultivar Godello under rain-fed and two drip irrigation systems over three consecutive years. The authors concluded that weather conditions affected more must and wine composition than in-season effects caused by irrigation.
Recently several studies were carried out to analyze the influence of music and sound on food or drink evaluation. Result show that sound has a perceptual impact on taste intensity and other qualities such as bitterness or sweetness. This post reports the use of an equipment, augmented glass, developed for displaying sound and taste stimuli, with applications in research on crossmodal taste-sound interactions, multisensory experiences and performances,
entertainment and health.