Rising demand for no- and low-alcohol beer and wine is spurring innovation in production methods
Beer experts dive into the methods and microbes behind this oft-misunderstood category
New research shows that non-Saccharomyces yeasts could be an effective way to cut sulfur dioxide use in the cellar—and even the vineyard
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
Many new AVAs have been created based on the impact of wind—but those winds, including famed ones from around the world, are changing with the climate. What can viticulturalists and winemakers do to keep up?
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 behind horses’ impact on soil and vineyard health—and why some growers around the world are bringing back this traditional, yet difficult, way of farming
Better materials, vineyard longevity, higher quality, and increasing consumer demand are creating a healthier bottom line for organically farmed wines
More winemakers are using partial skin contact to create whites with firmer tannin structures and greater complexity
Why are some natural wines marked by volatile acidity, Brett, and mousiness, while others aren’t? Alex Russan investigates
Experts explain what it really means to describe a wine as “terpenic”
Examining misconceptions and lesser-known facts about malolactic fermentation in wine