The Science of Sweetness in Cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
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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?
The Science of Bubbles in Wine
Examining the effervescence in sparkling wine and its influence on mouthfeel, flavor, and aroma
The Science of Esters in Wine
Wine experts discuss what differentiates esters from other aroma compounds
Examining the Science Behind Wineglass Shapes
Glassmakers and wine experts weigh in on glassware design and the sensory perception of wine
The Science Behind Decanting Wine
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
The Science of Ice in Cocktails
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice
The Science of Winemaking Yeasts
Wine professionals discuss the impact of wild and commercial strains on fermentations
