Misha’s Vineyard, Central Otago

When temperatures consistently run above average it can come as a bit of a shock when a cold spell finally arrives.

A micro fermenter at BRI’s research winery

New Zealand winemakers are increasingly matching fermentation options with the potential of their grapes and “the needs of the wine they are creating”, says Fermentis Director of Sales Jo Pitt.

Integrape’s Joris Besamusca with Jarrah Prior, General Manager Winegrowing at Saint Clair Family Estate. Photo by Wara Bullôt, Plant & Food Research,

In an industry where succession stories are an enduring tradition, the Besamusca family has tapped into intergenerational talent to offer layered and accessible data to vineyard operations.

Prospr is one of the autonomous tractors on the floor at WinePro. Photo Credit: Jim Tannock

The complete electrification of horticulture, viticulture and farming is inevitable, says Mike Casey from his Central Otago cherry orchard, which runs on sunshine and sells power back to the grid.

Ziyu Li

Felton Road produces two distinctly different single vineyard Pinot Noirs from two relatively close Bannockburn vineyards, both farmed biodynamically. Ziyu Li, from Lincoln University’s Department of Wine, Food and Molecular Biosciences, has been exploring the distinctive sensory profiles of these wines, along with their chemical differences, by considering the individual sites, rootstocks, soils and rhizosphere microbes. In this Q&A, Ziyu takes us from land to lab to explain her work.

The New Zealand Wine Centre’s Experimental Future Vineyard, to be operated by Plant & Food Research, has a retractable rain shelter and capability to simulate climate change. Photo Credit: Plant & Food Research, Wara Bullôt

A large part of the Marlborough Research Centre’s success over the past 40 years is the communication carried out by those that worked there, a leading scientist says.

Gillean Miller

Auckland University PhD candidate Gillean Miller won the best student presentation prize at the inaugural New Zealand Wine Centre Scientific Research Conference late last year, capturing attention and accolades for her research into the biogenesis of gamma-nonalactone during winemaking. She shares some insights into her work and its importance to the wine industry.

Braden Crosby

In Braden Crosby’s many years as a winemaker and viticulturist in the Wairarapa, he enjoyed the mix of practical, applied research at Grape Days events, “with a little blue sky added for future reference”.

Dr Darrell Lizamore. Photo Credit: Stephen Goodenough

New Zealand's wine industry is “severely lacking in any diversity”, says the head of a research programme working to secure a repository of grapevine genetics, including disease resistant vines.

Jim Herdman

In this biosecurity article, I touch on four subjects of recent interest: the new New Zealand Winegrowers (NZW) Biosecurity Contractor Resources, a Brown Marmorated Stink Bug update, a Xylella Action Group update, and the Forest Biosecurity Conference.

Sustainability Update

Following the New Zealand government’s introduction of Freshwater Farm Planning regulations last August, local authorities are now activating them on a region-by-region basis out to the end of 2025.

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 .

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