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%.

Reading time: 1m 30s

Yeast can help give wines flavours such as vanilla and raspberry, but more complex flavours are still trickier, and making Trebbiano taste like Sauvignon Blanc is still some way off, as Erika Szymanski of Colorado State University explains.

Reading time: 5m 15s

Sogrape R&D chief Antonio Graça reveals details of the EU-financed MED-GOLD research project to help three agricultural sectors. 

In an exclusive interview, Antonio Graça spoke to Meininger’s at length about the potential of genotype selection in combating climate change, gene-editing, the role of wild yeasts in terroir character and robot tasters – and MED-GOLD, the climate research project that brings together wine, wheat and olives. Robert Joseph provides a brief summary.

Reading time: 3 minutes 

In this exclusive interview with Antonio Graça head of Research and Development at Sogrape, Meininger’s editor at large, Robert Joseph picked his brain about topics ranging from Portuguese and international grape varieties, to gene-editing, the role of wild yeasts in terroir character, robot tasters – and his latest climate research project that brings together wine, wheat and olives.

Reading time: 17m 55s

There’s a lot of talk about wild yeast fermentations, but how wild is really wild? Treve Ring visits the Lallemand Oenology conference to find out.