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Making wine in a warming world

South Australian winemakers are looking to Europe as the climate – and what drinkers want – is changing

Grapes don’t ripen the way they used to. As temperatures climb, they are getting sweeter faster.

Winemakers find that by the time the crop achieves the right colour or level of tannins, the grapes contain more sugar. More sugar means heavier, more alcoholic wine. At the same time, drinkers are preferring lighter wines.

Dr Roberta De Bei is trialling countermeasures to delay ripening at the University of Adelaide, where she has worked as a research fellow in the School of Agriculture, Food and Wine since she left Italy in 2008.

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