30 Nov 2005

Better wine quality without environmental compromise: a summary of trial results from the Gimblett Gravels project -Year 2 (Focus Vineyard project)

S Green et al. Plant and Food Research

Grapes from the Gimblett Gravels often have very low levels of yeast-available nitrogen (YAN). This often results in a stuck or sluggish fermentation and increases the risk of contamination by other micro-organisms. The GGTG has identified effective management of water and nutrients as a key research priority. The challenge is both economic (finding the best way to maintain consistent wine quality) and environmental (minimising the high-risk of leaching from excessive or inappropriate use of water and fertilizers).

Gimblett Gravels Report-Year 2 (596 KB)