Rising demand for no- and low-alcohol beer and wine is spurring innovation in production methods
Beer experts dive into the methods and microbes behind this oft-misunderstood category
New research shows that non-Saccharomyces yeasts could be an effective way to cut sulfur dioxide use in the cellar—and even the vineyard
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
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?
Experts explain what it really means to describe a wine as “terpenic”
Examining misconceptions and lesser-known facts about malolactic fermentation in wine
Ongoing studies suggest that vineyard-specific microorganisms affect wine character. But does that mean natural wine is more expressive of terroir?
Sensory scientists and wine experts weigh in on minerality and its effect on wine
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
Measuring a wine’s pH provides clues to acidity and character, but it doesn’t tell you everything
How bartenders use techniques like milk washing to improve the flavor and mouthfeel of some cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness