Karien O'Kennedy

Pinking refers to the appearance of salmon or pink tones in white wines made from white grape varieties. It has been reported worldwide in cultivars such as Chardonnay, Chenin blanc, Sauvignon blanc, Sémillon, Pinot gris, Riesling and others. Its unfortunate timing is one of the reasons it is so…

Research is focused on discovering new potential stabilisers that can reduce the likelihood of calcium tartrate precipitation.

Researchers explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations.

Electronic noses, or E-noses, have emerged as game-changing tools in various fields, including biomedicine, environmental science, industrial materials production and the food industry.

Have you ever wondered what gives your favourite bottle of wine its distinct character? Part of the answer lies in a world invisible to the naked eye, but crucially helping to shape the taste and quality of wines: the microbiome.

This fourth and final blog discusses the influence of the knowledge transfer channel.

This blog discusses the characteristics of the knowledge itself and how it can influence knowledge uptake.

This second blog discusses the characteristics of the knowledge source and how it influences knowledge uptake.

This blog is the first in a series of four blogs that delve into the factors determining whether practitioners (e.g., producers, viticulturists and winemakers) will engage with new information presented to them.

This article will provide an overview of the current research on minerality in wine, highlighting the factors that influence it and the need for further investigation to understand its true nature.

If a winemaker makes the right choices given the characteristics of the grapes received, only then is the extraordinary achieved. One of these choices is whether to cold soak (cold macerate) grapes before fermentation.

Vine & Wine Innovation: Application of short pulses of high electric field strength to destemmed and crushed grapes, musts or wine.