
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
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
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?
Some winemakers promise this increasingly popular fermenting and aging vessel offers softer tannins and greater depth of flavor—but others are on the fence
Rising alcohol levels in wine due, in part, to a warming climate are prompting winemakers to look for alternative yeast strains beyond Saccharomyces cerevisiae
Understanding the divisive aroma compounds best known for creating green notes like bell pepper and grass in Bordeaux grapes
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
When large bodies of water, like the Pacific Ocean, create temperature inversions in the atmosphere, it upends growing norms for coastal and mountain vineyards
Cooler temperatures and higher humidity in barrel-aging rooms can create fresher, cleaner wines, but the impact of a warming climate poses challenges to these ideal conditions
The aroma compounds often associated with Sauvignon Blanc’s tropical and citrus notes are impacted by techniques like leaf plucking and selecting specific yeast strains
Researchers and winemakers weigh in on how the centuries-old practice of fermenting white and red grapes together affects a wine’s color, flavor, and texture
Using gene-editing technologies like CRISPR, researchers are fighting back against one of the wine industry’s biggest problems—powdery mildew disease
As climate change continues to alter viticulture, some farmers are harnessing the power of an ancient fungus to strengthen their vines
An analytical framework known as Vineyard Geological Identity aims to identify the link between a vine’s physical environment and the resulting wine
Wine regions that receive higher levels of UV light are finding it comes with unexpected challenges—and benefits