UV rays provide flavour and nutrition to grapes

Ultraviolet radiation often gets a bad press, but it seems it might be responsible for putting the “zing” into New Zealand’s Sauvignon Blanc. Lincoln University expert Professor Brian Jordan, says UV rays are harmful to humans because they can cause cancer, but they also enhance the quality of many crops, including grapes. He has been experimenting with grapes by exposing them to more and less light to analyse the response.