Sparkling Wine in Austria: It's a Matter of Taste

Origin is often touted as an important quality feature for sparkling wine. Whether Austrian consumers also see it that way was investigated in a study at the University of Applied Sciences Burgenland. Bettina König, Christian Pfeiffer and Marcus Wieschhoff report.

Reading time: 4m 30s

Research: Wine Against Stress?

A Greek intervention study investigates the effect of alcohol on oxidative stress. The results are interesting, even though only 64 patients were studied. 

Reading time: 1m 15s

Prizes for young scientists at In Vino Analytica Scientia in Neustadt, Germany

At the In Vino Analytica Scientia (IVAS) conferences, young scientists in wine analysis are regularly awarded prizes by a panel of experts. This year, four young scientists received an award for their outstanding work.

Reading time: 1m 5s

The View from Geisenheim: Sustainable Wine Tourism

Results of a worldwide survey

Why doing a survey on wine tourism and sustainability? Both topics have a huge economic importance and both have further potential. Wine tourism is a fast-growing market. Sustainability is one of the challenges we need to solve most urgently. In a joint study, Prof. Dr. Gergely Szolnoki, Dr. Maximilian Tafel and Anne-Christin Stelter (Hochschule Geisenheim University) as well as Niklas Ridoff and Calle Nilsson (WineTourism.com) bring these two aspects together and asked how to implement sustainable wine tourism successfully.

Reading time: 6m 10s

In Vino Analytica Scientia 2022

Germany hosts international wine research conference for the first time.

From 3 to 7 July 2022, around 250 wine scientists from 15 nations and five continents will meet in Neustadt an der Weinstraße to discuss the latest findings in wine research.

Reading time: 1m 15s

Lower Alcohol From Alternative Yeast

A French company is planning to launch a new commercial yeast in 2023 that might help wineries produce wines with 13.5% from grapes that might otherwise have produced 15%.

Reading time: 1m 30s

 

Engineered Yeast for Custom Wine Flavours? Manage Your Expectations

Yeast can help give wines flavours such as vanilla and raspberry, but more complex flavours are still trickier, and making Trebbiano taste like Sauvignon Blanc is still some way off, as Erika Szymanski of Colorado State University explains.

Reading time: 5m 15s

Wine Joins Forces With Olives and Wheat to Counter Climate Change

Sogrape R&D chief Antonio Graça reveals details of the EU-financed MED-GOLD research project to help three agricultural sectors. 

In an exclusive interview, Antonio Graça spoke to Meininger’s at length about the potential of genotype selection in combating climate change, gene-editing, the role of wild yeasts in terroir character and robot tasters – and MED-GOLD, the climate research project that brings together wine, wheat and olives. Robert Joseph provides a brief summary.

Reading time: 3 minutes 

Science and the Future of the Wine Industry - The Long Read

Interview with Antonio Graça of Sogrape

In this exclusive lengthy interview with Antonio Graça head of Research and Development at Sogrape, Meininger’s editor at large, Robert Joseph picked his brain about topics ranging from Portuguese and international grape varieties, to gene-editing, the role of wild yeasts in terroir character, robot tasters – and his latest climate research project that brings together wine, wheat and olives.

Reading time: 17m 55s