The Science of Petrol Aromas in Wine
A peculiar signature of Riesling, petrol aromas stem from the compound TDN, but certain conditions in the vineyard can increase its presence
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Understanding the Science of Barrel Entry Proof in Whiskey
The alcoholic strength of whiskey when it enters a cask is a crucial yet underexplored factor in its maturation process
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The Science of Heat Stress in Grapevines
As more vineyards around the world face persistent and intermittent heat stress, researchers and vineyard managers are working to understand how grapevines are coping, and how they can better intervene
The Science of Carbonic Maceration in Wine
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
The Science of Rotundone in Wine
This tiny, complex chemical compound brings peppery notes to Syrah and other red grape varieties, but much about it remains a mystery
The Science of Koji in Sake Production
A key ingredient in the production of Japan’s most iconic foods and drinks, koji mold lies at the heart of the sake brewing process
The Science of Botanical Extraction in Gin Distillation
From the finesse of vapor infusion to the practicalities of batch distillation, the chosen botanical extraction method has a profound impact on the profile of the finished gin
The Science Behind Reductive Aromas in Wine
Volatile sulfur compounds are polarizing aromas that can smell like anything from rotten eggs to struck match and beyond. How do they occur during viticulture and vinification—and are we thinking about them all wrong?
The Science of Lees Aging
Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability. Here’s how
The Science of Flor Yeast
Best known for its role in sherry and vin jaune, flor imparts unique structure and flavor to wine. What conditions create a veil of flor—and how, exactly, does it impact wine style?
Why Winemakers Are Split on the Benefits of Concrete Eggs
Some winemakers promise this increasingly popular fermenting and aging vessel offers softer tannins and greater depth of flavor—but others are on the fence
Can Alternative Yeasts Lower Wine’s Alcohol Content?
Rising alcohol levels in wine due, in part, to a warming climate are prompting winemakers to look for alternative yeast strains beyond Saccharomyces cerevisiae
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
The Science Behind Noble Rot Wines
Botrytis cinerea can ruin a grape harvest—or lead to some of the world’s most coveted wines. Researchers investigate why this happens and how it affects both the grapes and the finished wine
