New research has found that ultra-violet light plays a major part in what makes New Zealand wine unique.
Lincoln University is leading a study looking at the effects of UV radiation on sauvignon blanc grapes and vines. This is due to New Zealand receiving 50% higher levels of UV than some wine-growing regions in the northern hemisphere.
Professor Brian Jordan, who heads the study, says results show that the radiation alters the biochemistry of the grape vine cultivars, leading to changes in the aroma and taste of the wine.
Professor Jordan says the scientists hope to be able to advise viticulturists on how to manage their vines to give a consistent composition of grape juice.