The Science of Color in Wine
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
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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
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
The Science of Enzymes in Winemaking
Understanding enzyme use in winemaking can shed light on the nature of grapes and wine development
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
Expert Insights into Deciphering the Science of Winemaking Yeasts
Discover how wild and commercial strains impact fermentations, as discussed by wine industry professionals
Using CRISPR on Grapes
New technologies like gene editing hold promise for improving the fruit’s resistance to disease
The Science of Whole-Cluster Fermentation
Added complexity is just one of the benefits of fermenting grapes on their stems
The Science of Pét-Nat Wines
How interrupting fermentation enables winemakers to create semi-sparkling wines
Measuring Phylloxera’s Impact on the World of Wine
GuildSomm’s Kelli White examines how the aphid-like insect has transformed viticulture
The Science of Orange Wines
Understanding the processes that yield copper and amber hues in wines
Understanding Wine Oxidation and Exploring its Science in Winemaking
Decode the terms ‘oxidized,’ ‘oxidative,’ and ‘oxidated’ in winemaking and understand their significance
War of the Noses
When it comes to the sense of smell, millions of extra cells in the olfactory bulb may give women an advantage over men
Red Blotch Rising
A new virus that started spreading across California vineyards—and the nation—in the 2000s is under investigation
The Science of Smoke Taint
How fires near vineyards can affect a wine’s sensory details, imparting smoky aromas and putting the wine at risk
The Science of Spirits Aging
A Tales of the Cocktail panel dives into the processes—and molecules—that contribute flavor characteristics
