Monthly Archives: February 2006

Life after Lincoln. Viticulture and Oenology

Posted on February 10, 2006 by Aron, Alissa

Avenues, February 2006 Nicholas Brown is passionate about wine; however, unlike those of us whose contact with wine is limited to which drop best accompanies a steak or salmon, for Nicholas viticulture is a career. Read more (PDF 290 KB)

Posted in V&O | Tagged , | Comments Off

Glassy new approach to grape ripening

Posted on February 8, 2006 by Aron, Alissa

Infolinc, February 2006 Lincoln University’s Food and Wine Group has begun assessment research into the use of crushed glass as a medium for reflecting greater amounts of sunlight into the understorey of grape vines to accelerate the ripening process. Read more … Continue reading →

Posted in V&O | Tagged , , | Comments Off

Grapes to genes – studying the how and why of flavour and aroma production in Sauvignon blanc

Posted on February 4, 2006 by Aron, Alissa

Pictured are PhD students Ganeshan Vellasamy (left) and Andriy Podolyan (right) preparing grape berry samples for biochemical and molecular analyses. Their projects are focused on characterising the biochemical pathway responsible for the formation of precursors of important aroma compounds in … Continue reading →

Posted in V&O | Tagged , , | Comments Off