Examining misconceptions and lesser-known facts about malolactic fermentation in wine
France’s National Institute for Agricultural Research has developed new, disease-resistant varieties that allow growers to adapt to environmental challenges
Winegrowers and researchers weigh in on the benefits of cover crops—from improved soil health to reduced costs
Measuring a wine’s pH provides clues to acidity and character, but it doesn’t tell you everything
Winegrowers and researchers weigh in on site selection, canopy management, and other strategies to manage growth and ripeness
Wine professionals discuss sulfur’s impact on everything from oxidation to aromatic compounds and texture
The timing of harvest and winemaking adjustments are among the factors producers consider to achieve desired color intensity
Exploring the research and strategies helping to keep the region’s rosés crisp and fresh
With little or no sulfites added, natural wines should be more at risk of oxidation. So why do some yield reductive notes?
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?