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
Science
LATEST
The Science of Grape Co-Fermentation
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
Could Gene Editing Create More Disease-Resistant Grape Varieties?
Using gene-editing technologies like CRISPR, researchers are fighting back against one of the wine industry’s biggest problems—powdery mildew disease
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
A New Way to Pinpoint the Science of Terroir
An analytical framework known as Vineyard Geological Identity aims to identify the link between a vine’s physical environment and the resulting wine
The Science Behind UV Light in Vineyards
Wine regions that receive higher levels of UV light are finding it comes with unexpected challenges—and benefits
The Science Behind Non-Alcoholic Beer and Wine Production
Rising demand for no- and low-alcohol beer and wine is spurring innovation in production methods
The Science of Sour Beer
Beer experts dive into the methods and microbes behind this oft-misunderstood category
Using Alternative Yeasts to Replace Sulfites in Wines
New research shows that non-Saccharomyces yeasts could be an effective way to cut sulfur dioxide use in the cellar—and even the vineyard
The Science of Salinity in Wine
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
What New Research About Wine Headaches Means for Natural Wine
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?
The Science of Terpenes and Isoprenoids
Experts explain what it really means to describe a wine as “terpenic”
