Australia’s grape and wine industry has set out its path to reduce its carbon emissions by more than 40% by 2030. How can it achieve this – and can the strategy offer a template for the global wine industry?
Sales of alcohol online are becoming increasingly important: but it’s extremely difficult for retailers and brands to know if they’re selling to underage drinkers. A new set of guidelines from the UK’s Retail of Alcohol Standards Group (RASG) sets out...
Scientists have discovered a plant pigment in red wine that may be responsible for headaches: with the hope this knowledge could ultimately help winemakers create gentler drinks.
The European Parliament has adopted its position on new EU packaging rules: which could see a raft of long-term changes for drinks packaging. The reaction from the European alcohol industry is mixed.
Staff shortages continue to create a ‘worldwide challenge’ for the wine industry: affecting the whole chain from vineyards to hotels and restaurants. With no signs of shortages abating, how can the industry adapt?
Grapevine farmers currently uses ’immersive’ amounts of pesticides to protect their crops, according to Richard Petersik, CEO of VineForecast. In response, the German start-up is tapping artificial intelligence to help farmers reduce their use of agricultural...
Glass remains by far the most dominant packaging format for wine and spirits. But it's heavy to transport, creating concerns over carbon emissions. Will consumers accept the innovations trying to offer more sustainable packaging formats?
The popularity of organic wine in France continues to grow: with consumers drawn by the perception of products that are more environmentally friendly, better for health and with a fairer production chain.
The UK government will ‘scrap retained EU red tape on wine to unlock £180m’ via proposed changes to regulations for the production and marketing of wine in the country.
No amount of alcohol is beneficial if you are younger than 40, mostly because of alcohol-related deaths by auto accidents, injury and homicide, claims a new global study published by The Lancet.
Italian wine makers have lashed out at ‘insulting’ Nutri-Score proposals to add a black ‘F’ to alcoholic drinks as a warning to consumers about the damaging effects of alcohol even in moderate amounts.
Our latest edition of EU news looks at a ‘worrying decline of food controls’ among member states, calls to ban controversial ingredient E171 and the practice of CO2 stunning of pigs, while a Lithuanian beer’s ‘original and exceptional characteristics’...
The wine industry is shaping up to be more transparent and international than ever in 2019. Consumers want more local, sustainably sourced wines, but at the same time they are expanding their palates to newcomers on the market from places like Bulgaria,...
Alcohol consumption during bank holidays, celebrations and other special occasions is inadequately measured in normal consumption surveys, according to a study that suggests 12m more bottles of wine a week can be added to consumption in England when festivities...
The South African wine industry is keen to raise the country’s reputation as a premium wine producer by shifting its export emphasis from bulk to bottled.
Scientists are developing a ‘vine robot’ to collect information from grape vines quickly and reliably, helping farmers make production decisions easily.
WINE VISION 2014: TAYLOR'S PORT CEO ALSO WARNS OF RACE TO BOTTOM
Troy Christensen, CEO of Enotria Wine Cellars, warns the wine industry that spirits and beer have stolen its play book and says the industry needs to build ‘brand wine’ more effectively to attract consumers who can afford premium wines.
WINE VISION 2014: COMBATING THE 'NEW-AGE PROHIBITIONISTS'
Eminent wine writer and economist Mike Veseth warns that the wine world needs to combat the threat of ‘new age prohibitionists’ and authentic, interesting and affordable spirits and beers.
WINE VISION 2014: TYLER BALLIET COMPARES WINE LEXICON WITH THAT OF 90s PC
The brains behind the successful Wine Riot events in the US, Tyler Balliet, believes that winemakers should forget their own brands and simply focus on marketing wine to a new generation of consumers.
WINE VISION 2014: INTERVIEW WITH Jean-Guillaume Prats
Jean-Guillaume Prats, Moët-Hennessy Estates and Wine CEO, says he believes great wine produced in California’s Napa Valley will rival the finest Bordeaux in future years.
HOW SHOULD WINERIES TWEAK PRICES TO OPTIMIZE PROFITS?
The price of a bottle of wine has a critical impact on the positioning and profitability of a wine brand but marketers are often unsure when they should tweak price to optimize profit.
BEVERAGEDAILY BASEMENT TAPES: TYLER BALLIET, SECOND GLASS
Dubbed the 'Prince of Boston's Wine Revolution' by Stuff magazine, Second Glass founder Tyler Balliet tells us how to start a wine riot and his excitement about speaking at Wine Vision in London this November.
Chr. Hansen claims its new wine culture is a ‘fantastic launch’ that will greatly increase the speed and predictability of malolactic fermentation and remove the need for producers to use sulfites as preservatives.
Sangria has a ‘golden opportunity’ to shed its image as a cheap party drink and go upmarket, says Mintel analyst Jonny Forsyth, who sees exciting growth prospects in the US, Europe and China.
South America’s largest wine producer Concha Y Toro says its new long-term distribution deal with Russian Standard presents it with a ‘huge growth opportunity’.
Spanish researchers have developed a novel process that involves adding dehydrated waste grape skins to red wines before bottling to improve their color, aroma and phenolic content.
Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from...
An extension of its FroZen Viniflora range of malolactic starter cultures range for smaller scale red wine makers is set to revolutionise production through the faster rate of fermentation, claims Denmark based Chr. Hansen.
Chr Hansen is launching a new yeast for making fruitier wines that can be added directly as a frozen product rather than having to be rehydrated first.
Branding and labelling have the most impact on consumers’ buying decisions, followed by blind tasting, concludes a study that used wine tasting as a model to determine the relative influence of different cues on purchasing intent.
The health benefits of wine could be available to those who prefer not to drink alcohol, says a German team who are adapting the by-products of red wine production to make a powder for use in yoghurts and chocolates.
Chr Hansen is claiming to be first amongst yeast suppliers in commercialising the pure wild yeast strain Torulaspora delbrueckii to add complexity to wines.
An extract of black radish (Raphanus niger) may provide a natural alternative to sulphur dioxide for viticulturists, according to a new study from Greece.
French wine authorities have laid down plans to ban the
controversial use of wood chips in higher quality appellation
controllee wine, after the practice was approved by the European
Commission.
The flesh of grapes is just as heart healthy as the skin, says a
laboratory study by Italian and US researchers, a result that may
challenge the idea that red wine offers better cardiovascular
protection than white.
Huge swathes of California's wine areas may disappear by 2050 if
world temperatures continue to rise at their current rate, warn two
separate studies on wine and global warming.
Drinking Concord grape juice appears to reverse the course of
neuronal and behavioural aging in rats, an effect that is proposed
to be due to the complex mix of polyphenols.
Champagne market leader Moet-Chandon demonstrated at FiE in Paris
how an industry constrained by limted ingredient supplies and an
incredibly tough regulatory environment can successfully innovate
to increase both quality and efficiency.
A chance to fight Pierce's disease, one of the wine industry's most
deadly foes, at its origins has come a step closer after scientists
found common weeds nestling in vineyards were helping the sickness
to spread.
Contributing to already considerable dossier on the impact
excessive alcohol consumption can have on health, a new study
claims to be the first to show that continuous drinking for a short
period could lead to permanent damage to...
With largeness comes a greater exposure to risk and wineries are no
exception: aiming to help producers achieve greater consistency,
Danish ingredients firm Chr Hansen has created blended yeasts,
writes Philippa Nuttall.
