The Science of Tannins in Wine
Wine professionals discuss how tannin management in the vineyard and cellar influences the expression of tannins in wine
Tag: Science
LATEST
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
Making a Case for Whey-Based Spirits
Distillers discuss the dairy by-product, its use in spirits production, and its potential for sustainable practices
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?
Accelerating the Aging of Spirits
Experts discuss the advantages and disadvantages of speeding up the maturation process
The Science of Ice in Cocktails
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice
Why Some Winemakers Are Using Acacia Barrels
In California and Idaho, fermenting and aging in this oak alternative is catching on
Embracing Smoke Taint as an Expression of Terroir
Renegade producers are creating wines from grapes affected by Oregon wildfires
How Climate Change Is Shaping Canada’s Wine Regions
Warm-weather varieties are thriving, though extreme weather still poses challenges