The Science of Terpenes and Isoprenoids
Experts explain what it really means to describe a wine as “terpenic”
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So You Think You Know Malo?
Examining misconceptions and lesser-known facts about malolactic fermentation in wine
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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
The Science of Rapid Liquor Infusion
Bartenders are playing with pressure, temperature, and time to get flavor faster
How Sulfites Affect a Wine’s Chemistry
Wine professionals discuss sulfur’s impact on everything from oxidation to aromatic compounds and texture
The Science of Enzymes in Winemaking
Understanding enzyme use in winemaking can shed light on the nature of grapes and wine development
The Science of Tannins in Wine
Wine professionals discuss how tannin management in the vineyard and cellar influences the expression of tannins in wine
How Natural Wines Develop Reductive Notes
With little or no sulfites added, natural wines should be more at risk of oxidation. So why do some yield reductive notes?