South African researchers have developed Africa’s first CRISPR-edited grapevine, marking a promising step towards vines that are better able to resist disease while coping with growing water shortages caused by climate change.

Scientists at Stellenbosch University and South Africa’s Agricultural Research Council used CRISPR-Cas9 gene-editing technology to silence the VvDMR6.1 gene. Early research found the modified vines were less vulnerable to downy mildew, one of viticulture’s most damaging diseases, while also showing improved water-conservation traits.

The work, highlighted by Nature Biotechnology, is significant because it targets two of the biggest challenges facing vineyards: disease pressure and drought. If confirmed through further trials, the technology could reduce reliance on fungicide sprays while helping vines perform better under increasingly dry conditions.

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Scientists have found that the amount of available nitrogen in grape must plays a crucial role in deciding whether commercial or indigenous Saccharomyces cerevisiae yeasts take control during fermentation. The findings suggest nitrogen management influences more than fermentation speed, potentially shaping a wine's aroma, flavour and regional character.

The study compared commercial starter cultures with indigenous yeasts isolated from spontaneous fermentations using synthetic grape must containing different levels of assimilable nitrogen. Commercial strains consistently outperformed native yeasts in nitrogen-rich conditions, while indigenous strains remained competitive or coexisted when nitrogen was limited.

Researchers also discovered that yeast strains differ in how quickly they absorb nitrogen and which amino acids they prefer. These differences help explain why nutrient levels alter the balance between strains. Although the work was carried out in synthetic must rather than commercial wineries, the findings could help winemakers fine-tune nitrogen additions to balance reliable fermentations with preserving distinctive local wine character.

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A new study suggests that fermenting Monastrell grapes under pressure known as mild hyperbaric conditions could enhance colour, aroma and structure without disrupting fermentation. While the findings are still awaiting peer review, the technique may offer winemakers an intriguing new tool.

Researchers tested Monastrell must under mild hyperbaric micro-oxygenation at 1.45 ATA, equivalent to around 45% higher pressure than normal atmospheric conditions. Mild hyperbaric treatment places fermenting grape juice in a sealed, slightly pressurised chamber, allowing a controlled increase in dissolved oxygen without exposing the wine to excessive oxidation.

According to the preprint, the process produced wines with deeper colour, higher phenolic content and more pronounced fruity and floral aromas, while fermentation progressed normally and no sensory faults were detected.

If confirmed through peer review and commercial-scale trials, the approach could provide wineries with a non-thermal way to improve colour stability, mouthfeel and aromatic expression.

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New research on Cabernet Sauvignon grapevines grown in Chile’s arid zone found signs that vines exposed to repeated drought may develop a form of “stress memory,” helping them use water more efficiently and recover more strongly when irrigation returns.

The study, led by Denisse Zamorano and colleagues, compared three treatments: control, single-drought, and double-drought. Double-drought vines showed higher water-use efficiency and stronger recovery post-rewatering.

Researchers suggest this “stress memory” could aid vineyards facing climate-driven droughts. However, the experiment used young vines in containers, not commercial vineyards. The findings, published in IVES OpenScience, highlight potential for adaptive irrigation strategies in water-scarce regions.

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Spanish wine giant Familia Torres has slashed CO2 emissions by 47% since 2008. The Penedès-based producer revealed its 2025 reduction spans all scopes, from vineyards to consumers, marking a significant milestone in its sustainability journey.

The 2008 baseline marked the start of its carbon footprint tracking. Achieving B Corp accreditation earlier this year, Torres has focused on regenerative viticulture, cutting agricultural inputs like fertilisers and herbicides. A reusable bottle and wine barrel programme in the Netherlands extends packaging lifespans, while multi-modal transport in Germany and the Netherlands, combining rail and road, further reduces emissions.

Mireia Torres, director of innovation and sustainability, said: “Our 2025 result stems from sustained effort across vineyards, wineries, suppliers, and markets. Our team’s shared vision drives progress, and we’ll keep fighting climate change through our wines.”

The winery aims to build on its achievements, reinforcing its role as a sustainability pioneer in the wine industry.

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Château Lafleur has intensified Bordeaux’s irrigation debate after watering its vines in June before any official approval in Pomerol. The estate had already left the Pomerol and Bordeaux AOC systems from the 2025 vintage, seeking greater freedom to adapt to climate change.

The renowned estate chose to sell its wines as Vin de France from the 2025 vintage, abandoning the traditional appellation framework to allow more flexibility in vineyard management. The decision echoes Italy’s Sassicaia, which famously stepped outside existing classification rules to pursue its own quality ambitions.

Lafleur says its early irrigation in 2026 is based on scientific measurements, using limited water to prevent vines suffering severe hydric stress during extreme heat. The estate argues that waiting for official approval could come too late, risking damaged vines and reduced quality.

However, critics warn that a wider relaxation of irrigation rules could have unintended consequences, particularly at the cheaper end of the market, since excessive watering can encourage higher yields.

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