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?
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The Science of Terpenes and Isoprenoids
Experts explain what it really means to describe a wine as “terpenic”
So You Think You Know Malo?
Examining misconceptions and lesser-known facts about malolactic fermentation in wine
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?
Unraveling Wine’s Perceived Minerality with Expert Perspectives and Sensory Science
Delve into the phenomenon of minerality in wine, as discussed by experts and sensory scientists
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
Decoding the Bartending Science of Clarified Cocktails
Unlock the secrets of clarified cocktails and how bartenders employ methods like milk washing to enhance taste and texture
The Science of Sweetness in Cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
Unlocking Rapid Liquor Infusion Using Bartenders’ Techniques for Quick Flavor Enhancement
Explore how bartenders harness pressure, temperature, and time for faster flavor extraction
How Sulfites Affect a Wine’s Chemistry
Wine professionals discuss sulfur’s impact on everything from oxidation to aromatic compounds and texture
