Hunter Valley wine rot), "Greeneria uvicola" (bitter rot) and other fungi from the genera of "Aspergillus, Penicillium" and "Alternaria". Susceptibility of certain wine grape varieties were found to increase as the grapes reached higher Brix sugar levels. Further research in the 2000s, showed that some of the open canopy techniques used to prevent "Botrytis" grey rot may actually promote the development of some of these other types of rot. Ripe rot, in particular, seemed to thrive at the higher ultraviolet B (280–320 nm) light exposure that open canopies allow. To compound the potential problem for Hunter Valley wine growers is that, as of
Phenolic content in wine react with proteins, such as the ones found in saliva. In food and wine pairing, foods that are high in proteins (such as red meat) are often paired with tannic wines to minimize the astringency of tannins. However, many wine drinkers find the perception of tannins to be a positive trait—especially as it relates to mouthfeel. The management of tannins in the winemaking process is a key component in the resulting quality. Tannins are found in the skin, stems, and seeds of wine grapes but can also be introduced to the wine through the use of oak barrels and chips