
How Mycorrhizal Fungi Create More Drought-Resistant Grapevines
As climate change continues to alter viticulture, some farmers are harnessing the power of an ancient fungus to strengthen their vines
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
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