Winemakers need to understand the full extent of climate change impacts on the industry, including how changes in temperature and humidity may affect the microbes that ferment grapes.
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Articles on Terroir
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While the notion of terroir has long been the foundation of European wine, research in the 1930s in the US began to reveal the link between climate and wine.
Australian-grown coffees have very high scores, similar to other international varieties from Brazil, Columbia or Ethiopia.
Wine has been a commercial product for 3,000 years. Paradoxically, many of the cultural ideas we have about wine today actually come from its commercial history.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Labels plonked on plonk once had a distinctly awkward sense of place. But a new breed are helping to create a sense of Australian terroir.
Top contributors
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Ph.D. Candidate in Food Science, Colorado State University
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Inaugural Vice Chancellor's Fellow, Southern Cross University
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Professor, Southern Cross University
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Research Fellow Ruhr University Bochum, University of Stavanger
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Professor of Anthropology, Rochester Institute of Technology
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Senior Researcher, Manaaki Whenua - Landcare Research
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Adjunct Fellow, Southern Cross University
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Clinical Assistant Professor of Veterinary Clinical Sciences, Oklahoma State University
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Professeur au Département de communication sociale et publique, Université du Québec à Montréal (UQAM)
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Visiting Scholar, University of California, Berkeley
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Professor and Department Head, Entomology and Plant Pathology, University of Tennessee
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Senior Research Fellow, Southern Cross University
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Professor of Microbiology, Lincoln University, New Zealand
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Adjunct Lecturer, Southern Cross University
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Professor of Food Science and Technology, The Ohio State University
