Gin’s revival in popularity has been driven by many of the same factors that were important in gin’s earlier history – the role of marketing/brands, the impact of legislation, developments in flavours and the link
EU law defines three categories of gin:[1] “Gin” is the basic category. Flavourings, either natural or artificial, are mixed (cold compounded) with the base spirit and other approved colourings and sweeteners are added. A molasses-based
The essay in four parts explores the history of gin up until 1985, its production, the revival in consumption over the past 30 years, and looks forward to how the market might develop over the
Yeast, cultivated or natural, is something that a lot of people feel strongly about. Both consumers and producers. Although the vast majority of producers use cultivated yeast, the “natural” yeast enthusiasts have been so convincing,
Portuguese company Amorim is the world’s largest producer of natural cork for sealing wine bottles. The company works since many years with advanced technology to minimize the risk of cork taint. Cork taint, which makes
Should you feel ashamed if you prefer some sweetness in your wines? No, says American Tim Hanni, Master of Wine. He has written a book on the subject, “The Sweet Wine Lovers’ Manifesto”. In the
We were contacted a little while back by a PhD student at Swinburne University of Technology in Australia. She is working on a research project concerning “foodies” and other people who travel for pleasure for
Some of the worst problems in the vineyards right now are esca and eutypiose, fungal diseases that affect the wood of the vine. There are no pesticides available since toxic sodium arsenite was banned some
Whether you are organic or not, you have to spray against fungal diseases like downy mildew and powdery mildew. The organic growers use copper and sulphur and the conventional growers use synthetic chemical pesticides. To
The debate around glyphosate continues. The product is used as an herbicide, in for instance Roundup. It has been, since a while back, on EU’s list of unsafe products that maybe should be phased out.
The wine grower has to take many decisions concerning the work in the vineyard. All decisions may affect the quality of the wine. So it is important that he makes the right decisions. Soon, the
Grenache is one of the world’s most widely grown grape varieties. And one of our favourite grapes.It is found mainly in southern France and in Spain (Garnacha), but also in several other countries such as
The copper doses are a constant headache for organic growers. The French authority ANSES (a food and health authority) and the European Commission want to reduce the permitted level from 6 kilogram per hectare and
Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of wines ferment with cultured yeast (or “selected”) and often this
If you are a winemaker, be it “conventional” or organic, you have to spray the vineyards with treatments against diseases. You don’t really have much of a choice. The vines would barely survive and certainly
For more than a decade there has been research going on in France in order to obtain grape varieties that are resistant to the fungal diseases oidium and mildiou. The research organization INRA believe that
UK research company Eden Research has developed an organic pesticide, called 3AEY. The product has now been approved for sale in the EU. 3AEY is made of tea tree oil and lemon juice and is
Claude and Lydia Bourguignon are two well-known microbiologists who work as consultants worldwide. They advise wine producers and other farmers on all aspects of the soil. They analyse the soil, measure the microbiological activity, make
The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables you to produce a wine with lower alcohol than normal
At the end of May, the EU Commission will decide whether to keep the present levels of copper permitted for organic growers or if the levels should be reduced. Currently, organic growers are allowed to
Everyone agrees that the grape-must must ferment to become wine. However, when it comes to what type of yeast to use, opinions differ. The choice is open to the winemaker to let the must ferment
The discussion about organic or not organic is often about the taste of the wine. Maybe there should be a greater focus on the possible harmful effects that pesticides can have on people working with
A new grape has been born in Switzerland, developed by the research institute Agroscope Changins. The Swiss are good at developing environmentally friendly grapes and this new grape, called Divico, has good resistance to both
Four new varieties have been born in France. And it’s really four brand new varieties. With names we have never heard of: gaminot, beaugaray, picarlat and granita. These are crossings that have been made at
It is sad when something you have always believed in turns out to be false. I suppose I am not the only one having learned early on that the fog that causes noble rot in
All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most winemakers add sulphur to stabilise the wine and make it
Copper is an effective way to fight the fungal disease mildiou. However, spraying too much copper in the vineyard is not good for the soil and the water and this has been known a long
Swiss researchers have discovered fungal molecules in lignified vine branches that can slow the progression of mildiou, oidium and gray rot, all three dreaded fungal diseases in the vineyard. The Research Station Agroscope Changins-Wädenswil in
Wine producers usually know very little about what the wine consumers think about their wines. That was at least the opinion of three veteran drinks people in the UK. So they decided to launch a
There is a (very small) trend today among certain wine makers not to use any sulphur at all during the winemaking. Sulphur is used by virtually all wine producers, for example to stabilise the wine
Gin’s revival in popularity has been driven by many of the same factors that were important in gin’s earlier history – the role of marketing/brands,
EU law defines three categories of gin:[1] “Gin” is the basic category. Flavourings, either natural or artificial, are mixed (cold compounded) with the base spirit
The essay in four parts explores the history of gin up until 1985, its production, the revival in consumption over the past 30 years, and
Yeast, cultivated or natural, is something that a lot of people feel strongly about. Both consumers and producers. Although the vast majority of producers use
Portuguese company Amorim is the world’s largest producer of natural cork for sealing wine bottles. The company works since many years with advanced technology to
Should you feel ashamed if you prefer some sweetness in your wines? No, says American Tim Hanni, Master of Wine. He has written a book
We were contacted a little while back by a PhD student at Swinburne University of Technology in Australia. She is working on a research project
Some of the worst problems in the vineyards right now are esca and eutypiose, fungal diseases that affect the wood of the vine. There are
Whether you are organic or not, you have to spray against fungal diseases like downy mildew and powdery mildew. The organic growers use copper and
The debate around glyphosate continues. The product is used as an herbicide, in for instance Roundup. It has been, since a while back, on EU’s
The wine grower has to take many decisions concerning the work in the vineyard. All decisions may affect the quality of the wine. So it
Grenache is one of the world’s most widely grown grape varieties. And one of our favourite grapes.It is found mainly in southern France and in
The copper doses are a constant headache for organic growers. The French authority ANSES (a food and health authority) and the European Commission want to
Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of
If you are a winemaker, be it “conventional” or organic, you have to spray the vineyards with treatments against diseases. You don’t really have much
For more than a decade there has been research going on in France in order to obtain grape varieties that are resistant to the fungal
UK research company Eden Research has developed an organic pesticide, called 3AEY. The product has now been approved for sale in the EU. 3AEY is
Claude and Lydia Bourguignon are two well-known microbiologists who work as consultants worldwide. They advise wine producers and other farmers on all aspects of the
The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables
At the end of May, the EU Commission will decide whether to keep the present levels of copper permitted for organic growers or if the
Everyone agrees that the grape-must must ferment to become wine. However, when it comes to what type of yeast to use, opinions differ. The choice
The discussion about organic or not organic is often about the taste of the wine. Maybe there should be a greater focus on the possible
A new grape has been born in Switzerland, developed by the research institute Agroscope Changins. The Swiss are good at developing environmentally friendly grapes and
Four new varieties have been born in France. And it’s really four brand new varieties. With names we have never heard of: gaminot, beaugaray, picarlat
It is sad when something you have always believed in turns out to be false. I suppose I am not the only one having learned
All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most
Copper is an effective way to fight the fungal disease mildiou. However, spraying too much copper in the vineyard is not good for the soil
Swiss researchers have discovered fungal molecules in lignified vine branches that can slow the progression of mildiou, oidium and gray rot, all three dreaded fungal
Wine producers usually know very little about what the wine consumers think about their wines. That was at least the opinion of three veteran drinks
There is a (very small) trend today among certain wine makers not to use any sulphur at all during the winemaking. Sulphur is used by
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