The Science of Pyrazines in Wine
Understanding the divisive aroma compounds best known for creating green notes like bell pepper and grass in Bordeaux grapes
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The Science of Thiols in Wine
The aroma compounds often associated with Sauvignon Blanc’s tropical and citrus notes are impacted by techniques like leaf plucking and selecting specific yeast strains
The Science of Salinity in Wine
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
How Winemakers Craft Clean Natural Wines
Why are some natural wines marked by volatile acidity, Brett, and mousiness, while others aren’t? Alex Russan investigates
The Science of Terpenes and Isoprenoids
Experts explain what it really means to describe a wine as “terpenic”
Understanding Microbial Terroir in Wine
Ongoing studies suggest that vineyard-specific microorganisms affect wine character. But does that mean natural wine is more expressive of terroir?
The Science of Color in Wine
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
The Science of Enzymes in Winemaking
Understanding enzyme use in winemaking can shed light on the nature of grapes and wine development
The Science of Tannins in Wine
Wine professionals discuss how tannin management in the vineyard and cellar influences the expression of tannins in wine
The Science of Esters in Wine
Wine experts discuss what differentiates esters from other aroma compounds
