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Research

De-alc tech can help fix smoke taint

Spinning cone column (SCC) distillation is a leading technology used for creating no- and low-alcohol wine products. Now, researchers at Adelaide University in Australia have found that when combined with the use of activated carbon – a method traditionally used to remove impurities from wine – SCC distillation better mitigated smoke

Researchers Seek 2d Skin to Protect Grapes from Smoke Damage

Researchers in Oregon State University’s College of Agricultural Sciences and Oregon Agricultural Experiment Station are testing a spray-on coating that could be applied to grapes before smoke arrives. The goal is simple: Create a thin layer on the grape skin that helps keep smoke compounds out. In a

OIV Announces 5 Research Programs to Address Major Challenges Facing Sector

The International Organization of Wine & Vine (OIV) awarded five grants for research on major challenges facing the viticultural sector. They deal with sustainable viticulture, adaptation to climate change, resiliance of the viniviticultural value chain, and technological innovations. In accordance with its Strategic Plan, OIV awards each year short-term

Large-Scale Fla. Wine Industry Possible After Research Breakthrough

Researchers have grown and harvested wine grapes that are resistant to the main bacterial disease that has long prevented Florida from establishing a large-scale wine industry. Researchers successfully grew five grape varieties in Citra, Florida, that are resistant to Pierce’s disease, a bacterial infection that kills the vines

Game Day Sales of Spirits, Mixers Trail Beer by Just 12%

Cider Market Seen Reaching $16B by 2030, Driven by Low-Alcohol and Craft Bev

How Young Americans Are Balancing Drinking During the Holidays