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Workers in a vineyard at dusk
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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

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Oenologist checking the wine properties before closing barrels
Science

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?

Visit of undergrounds caves, showing of sediment in bottle, traditional making of champagne sparkling wine in Cote des Bar, Champagne, France.
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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

View from inside a wine barrel
Science

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?

A close up of someone trimming grape vines
Science

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