Ideas tagged with food science; viticulture

Rising atmospheric CO2 levels and wine quality, and the possibility of artificially-lowered CO2 for viticulture

Elevated CO2 levels increase the growth rate of plants and also modify their morphology. In particular, carbonaceous components of plant matter become more prominent. Studies have shown that elevated CO2 levels result in higher concentrations of soluble sugar in fruit, and also that the ratio o...

By Neil Stacey