The Science Behind Non-Alcoholic Beer and Wine Production
Rising demand for no- and low-alcohol beer and wine is spurring innovation in production methods
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The Science of Sour Beer
Beer experts dive into the methods and microbes behind this oft-misunderstood category
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Using Alternative Yeasts to Replace Sulfites in Wines
New research shows that non-Saccharomyces yeasts could be an effective way to cut sulfur dioxide use in the cellar—and even the vineyard
The Science of Salinity in Wine
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
What New Research About Wine Headaches Means for Natural Wine
Recent research has identified a link between lower sulfur dioxide usage and higher levels of headache-inducing biogenic amines. Could it mean the end for no-SO2-added wines?
The Science of Terpenes and Isoprenoids
Experts explain what it really means to describe a wine as “terpenic”
So You Think You Know Malo?
Examining misconceptions and lesser-known facts about malolactic fermentation in wine
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?
Understanding Perceived Minerality in Wine
Sensory scientists and wine experts weigh in on minerality and its effect on wine
The Science of Salt in Cocktails
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks
The Science of Color in Wine
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
How Winemakers Analyze pH and Its Impact on Wine
Measuring a wine’s pH provides clues to acidity and character, but it doesn’t tell you everything
The Science of Clarified Cocktails
How bartenders use techniques like milk washing to improve the flavor and mouthfeel of some cocktails
The Science of Sweetness in Cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
