Featured Articles
Tasting to explore the sparkle behind Pet Nat wines
Australian sparkling wines made according to the pétillant naturel, or ‘méthode ancestrale’, style of winemaking will be the focus of the next regular tasting conducted
Latest issue of the Wine & Viticulture Journal now available
A focus on fermentation and Prosecco features in the just-released Summer 2020 issue of the Wine & Viticulture Journal. Complementing the results of this issue’s
Spring issue of the Wine & Viticulture Journal out now
In the Spring 2019 issue of the Wine & Viticulture Journal, researchers in Argentina reveal the outcomes of their work into finding an organic, plant-based
Keeping the bugs out of the system
With two recent detections of brown marmorated stink bug (BMSB) in Victoria in spite of heightened biosecurity measures introduced last year to keep it out
Are berries suffocating to death under high temperature and water stress?
Last year, researchers from the University of Adelaide, the South Australian Research and Development Institute and NSW Department of Primary Industries made headlines after their
Summer 2019 issue of the Wine & Viticulture Journal
Some timely food for thought on the topic of fermentation ahead of Vintage 2019 is in the just-released Summer 2019 issue of the Wine &
Artificial intelligence to measure Australia’s national vineyard
Australia is likely to boast the most accurate record of its vineyards in the world in a matter of months thanks to advanced software that combines high-resolution satellite imagery and artificial intelligence.
Values rise as competition for Australian vineyards and wine assets intensifies
First published in the May/June 2018 issue of the Wine & Viticulture Journal
The marketplace for vineyard and winery acquisitions in Australia has reached a point where there is renewed and, in some cases, substantial competition, writes Stephen Strachan in his annual review of this market for the Wine & Viticulture Journal.
Why so little new research about juice handling?
A search for the keywords ‘crushing’ or ‘destemming’ or ‘pressing’ in the leading oenology and viticulture journals turns up hundreds of results. On closer inspection, virtually every article mentions these juice handling processes in passing, as part of the experimental methods en route to the actual point of the research – a point which ends up having little to do with juice handling.
What makes a red wine green?
This article was published in the March/April 2018 issue of the Wine & Viticulture Journal. By Dimitra Capone, Wes Pearson, Keren Bindon, Stella Kassara, Mark Solomon,
Rootstock resistance – why isn’t Australia doing better in its uptake of rootstocks for phylloxera control?
This article was published in the March/April 2018 issue of the Wine & Viticulture Journal. By Sonya Logan, Editor, Wine & Viticulture Journal Phylloxera – it’s
We need to be thinking about all alcohol drinkers in China
This article was published in the March/April 2018 issue of the Wine & Viticulture Journal By Justin Cohen1, Carl Driesener1, Ava Huang1, Armando Maria Corsi1
