More polyphenols. Less wax. A mutation discovered in a clone of Tempranillo suggests that some old vines can adapt to higher temperatures, reports Barnaby Eales.

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Meininger's publishes academic papers in the interest of sharing knowledge within the industry and sparking debate. We welcome responses and submissions.
 

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An all-day forum presented various blockchain applications and their relevance to marketing. Michael Paul Kramer offers us a look to the most inspiring research and developments to come.

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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.

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

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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.

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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.

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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.

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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%.

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