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

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?

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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

African woman sommelier bartender smelling white wine and making degustation card
Science

The Science of Thiols in Wine

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