The Science of Terpenes and Isoprenoids
Experts explain what it really means to describe a wine as “terpenic”
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?
Delve into the phenomenon of minerality in wine, as discussed by experts and sensory scientists
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
Measuring a wine’s pH provides clues to acidity and character, but it doesn’t tell you everything
Unlock the secrets of clarified cocktails and how bartenders employ methods like milk washing to enhance taste and texture
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
Explore how bartenders harness pressure, temperature, and time for faster flavor extraction
Wine professionals discuss sulfur’s impact on everything from oxidation to aromatic compounds and texture
Understanding enzyme use in winemaking can shed light on the nature of grapes and wine development