Using 100% fruit juice (or high concentrations of fruit/flowers) in winemaking to maximise extract and body.
This is a topic of some debate. Examples to date are highly successful, showing a good intensity (certainly not overpowering) of flavour.
Sur lie and bâtonnage with fruit wines
Lees contact and stirring with fruit wines. More info: Rhubarb
Titrets Accuracy
Using baseline values, reference solutions, and various colour end points to determine Titrets in/accuracy.
Deacidification
Use of various deacidification techniques on high TA, malic dominant musts/wines in an effort to determine the most favourable practises with regards to wine style.
Style Design Database
A collection of typical styles used in fruit winemaking including everything from yeast to acid to fruit blends. Collection to date: Suggested Uses.
TA/pH/abv Correlations
TA/pH/abv correlations (with respect to grape variety) using commercial wine data. As yet unpublished.
Elderberries
Fruit source - How shrub variety, age and size, individual berry size, and seasonal weather affects the berry and resulting wine.
Vinification - How to reduce the herbaceous/wood character found in the wine, and maximise sweet berry characteristics.