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Taking a wider lens, the macroeconomic outlook for the local wine industry hints at slightly brighter days ahead, according to leading distributor Vinimark’s latest Market Review, which was released in the final quarter of 2024.
The objective of this study was to investigate the annual dynamics of winery wastewater volumes and quality at two different wineries.
As the agricultural sector faces increasing pressure to mitigate climate change, farms are uniquely positioned to contribute through carbon removal activities.
Two research groups investigated the effect of kaolin application on Sauvignon blanc vines and its impact on the vine physiology and grapes produced.
The aim of an experiment at the Agriculture Victoria Research Ellinbank Dairy Centre in Victoria, Australia, was to determine and compare the effects of red and white grape marc on milk production and methane emissions in dairy cows.
The objective of this study was to make an assessment of the below- and above-ground chemical status of the grapevines growing in the Lower Olifants River region.
A study performed using healthy Austrian Sauvignon blanc grapes showed how stabulation can improve your wine.
The Globally Harmonized System of Classification and Labelling of Chemicals (GHS) was developed by the United Nations as an international system to convey the dangers and risks of chemicals in a standardised way.
Winemakers in the industry were consulted to point out the most common mistakes that can occur in and around cellars. Here are a few guidelines to avoid some of these problems.
Carbohydrate reserves in the grapevine play a critical role in various physiological processes. It affects the vine’s overall health, development, growth and ultimate yield.
The novel multi-parameter FTIR analyzer Lyza 5000 Wine is your solution for the analysis of wine, must and must in fermentation.
Research is focused on discovering new potential stabilisers that can reduce the likelihood of calcium tartrate precipitation.