The new year signals with the hum of activity ramping up on the vineyard and in the winery, as vintage 2024 gets underway.
When a biosecurity incursion is identified, many things need to be done very quickly in order to stop the spread and eradicate a new invasive pest or disease before populations grow to a level where eradication is no longer a feasible option.
Helping members navigate the upcoming Regulations
Surprisingly awesome, says James Dicey when asked about the Central Otago outlook for Vintage 2024.
The Bragato Research Institute Research Winery has helped Marlborough's Loveblock winery refine the use of oenological tannins, specifically tannin extracted from green tea.
When Peggy Tsai’s horticulture degree took her to one of the few wineries in Taiwan, it set her on a path to “winederland”.
Growing a wine career amid wildfires, typhoons and significantly late harvests helped Steph Madox land on a research topic to complete her wine degree.
The inaugural New Zealand Wine Centre Scientific Research Conference was designed “by researchers for researchers”, says co-organiser Dr Stewart Field, Viticultural Researcher at Nelson Marlborough Institute of Technology .
In November last year, New Zealand Trade and Enterprise ran a webinar on wine market opportunities in Japan, South Korea and Singapore. Kylie Archer, Trade Commissioner Japan, offers some insights into these three markets, now and into the future.
Where better to hold a Women in Wine national networking event than Kate Sheppard House?
Every year, the New Zealand Winegrowers biosecurity team is sent an increasing number of images from members of suspected grapevine pest insects and disease symptoms, evidence that a high level of biosecurity awareness is building amongst the industry.
Climate change mitigation – upholding our global reputation
El Niño is continuing to strengthen and is showing signs of being with us well into 2024.
Most vineyards require irrigation at some point. Deciding when and how much is required is a powerful management tool that directly affects fruit production, disease pressure, and even operational passes.
In the world of winemaking, where tradition often collides with innovation, Marco Simonit’s pioneering techniques in vine pruning are transforming how growers approach vineyard management.
The Aotearoa New Zealand Chardonnay Symposium, held in Hawke’s Bay in early October, was a thought-provoking two days that drew a sold-out crowd.
New Zealand’s wine industry is just 26 vintages away from 2050, when it’s pledged to be carbon neutral.
A promising alternative for white wine oxidation prevention.
Di-ammonium phosphate is frequently added to grape juice at the start of fermentation to ensure yeast have adequate nitrogen to complete fermentation.
Grapegrowers should learn about Freshwater Farm Plans before the regulations are rolled out next year.
Conversations on the morning of the Hawke’s Bay edition of Grape Days 2023 were about the heavy rain watch in place for Auckland and its potential threat to the Football Ferns’ opening game against Norway.
When Dr Robert Holdaway was a kid, he wanted a bach and a boat in the Marlborough Sounds, not a block of marginal land up the Wairau Valley.
Successfully generating a reference genome for Sauvignon Blanc is just one step towards improving New Zealand's most important grapevine variety, albeit a big one.
The first genome assembly Dr Annabel Whibley worked on was for a butterfly, tracking 21 chromosomes fragmented into nearly 4,000 pieces, at the Museum Nationale d'Histoire Naturelle in Paris.
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