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TechTalk: Climate Change and Consequences of not Adapting
It has been widely known that the quality of grapes and the wine are related to climate yet a great majority of grow continue to carry on with their old practices as if nothing has changed and so the wine remains insufficiently stabilised and would not mature as it should, writes John Salvi MW, who explains why the finest red wines are rarely produced in the hottest and driest regions, which are becoming fewer and fewer and might include Bordeaux
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Amorim shares Technologies to Remove TCA in Corks
Amorim, the leading producer of cork products in the world, announced today the launch of Naturity and Xpür most efficient technologies designed to remove detectable TCA from natural corks and to create a new segment of micro- agglomerated stoppers respectively, according to a Press Release
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After sea-ageing wines now ready for space-maturing soon
‘Under-water seasoning of wines may soon be passé with a Luxembourg based start-up ready to send 12 bottles of red Bordeaux as payload in the Space Cargo Unlimited space craft as the wines have arrived at the International Space Station to study the effect on flavours in outer space, reports Subhash Arora
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Bordaeux Vintage 2017-Analysis and Structure (Part 1)
‘Good to very good red wines, fine dry white wines and some great sweet white wines’, is the verdict of John Salvi MW, our Bordeaux-based wine expert , writer and international taster who specialises in the Study of its weather, and terroir, based on his in-depth analysis of all aspects of the Cost, Structure, Yields, Fruit, Alcohol, Tannins, Colour, Acidities. Maturity, Rot, Body and Noble Rots in the world’s most revered wine region, in Part-1 of the much awaited annual 2-part series
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Amorim launches Natural Corks with No- TCA Guarantee
The Portuguese natural cork producing major, Amorim claims to have achieved a major technological breakthrough to become world’s first cork producer to deliver natural cork closures to wine producers in six countries with a non-detectable TCA guarantee, using technology that has not only been successful in trials but is also being independently validated on performance, says Subhash Arora
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French Winemakers Use Science to override Terroir
For long, French have been known to emphasize the terroir factor in winemaking and claiming their wines to be thus unique and superior but a group of winemakers in southwest of France are working on projects using science and technology successfully to create and enhance the flavours from their grape varieties, with a group of co-operatives claiming to have already tripled its sale in five years as a result
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TechTalk: Special Yeasts May Lower Alcohol in Wines
A recent study conducted by Australian researchers in the quest to reduce the increasing alcohol in wines due to global warming, has shown that some special yeasts when used with certain grape varieties help reduce the level of alcohol by a couple of degrees without affecting the flavour and aroma characteristics, thus bringing the focus on yeasts to help reduce alcohol and preserve the flavour of wine
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Improving Pinot Noir using a Microwave
A Burgundy producer would be appalled and a Pinot Noir connoisseur would abhor the very thought but a wine researcher from Tasmania doing the laboratory trials is the first to claim that using a microwave may improve the quality of a Pinot Noir though only commercial trials planned in a few years might be able to establish her claims
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New Phone App to monitor Alc. in Wineglass
The Australian wine company Jacob’s Creek plans to launch the first smartphone app in the world that lets you calculate how many standard alcoholic drinks you have consumed simply by pointing your smartphone at your wineglass.
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Fingertip Alcohol Scanner launched at UK Show
The World’s only finger touch system to detect alcohol levels was launched in the UK at the Commercial Vehicle show held in Birmingham from April 9-11 where TruTouch that uses pioneering technology with 96% accuracy and is capable of determining a person’s level of intoxication in seconds with just a touch of
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