The Science Behind Disease-Resistant Wine Grapes
Fungus-resistant hybrid grape varieties, known as PIWIs, are evolving through advances in breeding, offering growers new options in a changing climate
Tag: Science
LATEST
The Secret to a Cooler Fruit Zone? Vineyard Netting
Netting is no longer just for hail—it is becoming one of viticulture’s most versatile climate adaptation tools
How to Detect—and Prevent—Sunburn in Grapes
As climate change makes heat waves more prevalent, more producers have to combat sunburn in grapes—and the flabby, flat, rubbery notes they can bring to wine
The Science of Tannins in Wine
Learn from wine professionals about the vineyard and cellar techniques shaping tannin expression in wine
Why Winemakers Are Split on the Benefits of Concrete Eggs
Some winemakers promise this increasingly popular fermenting and aging vessel offers softer tannins and greater depth of flavor—but others are on the fence
The Science Behind Reductive Aromas in Wine
Volatile sulfur compounds are polarizing aromas that can smell like anything from rotten eggs to struck match and beyond. How do they occur during viticulture and vinification—and are we thinking about them all wrong?
The Science Behind Dry Farming
Winemakers and researchers say dry farming can improve vine resilience and soil health—but only under the right conditions
The Science Behind Non-Alcoholic Beer and Wine Production
Rising demand for no- and low-alcohol beer and wine is spurring innovation in production methods
The Science of Clarified Cocktails
How top bartenders use techniques like milk washing to improve the flavor and mouthfeel of some cocktails
The Science Behind Vertical Shoot Positioning in Vineyards
Once a default choice, VSP is being reevaluated as changing conditions expose tradeoffs in ripening, yield, and cost
The Promise—and Limits—of Biochar in the Vineyard
Biochar is gaining popularity with viticulturists for its ability to sequester carbon and improve soil health, but researchers are still learning when and where it’s most effective
The Mounting Economic Toll of Grapevine Trunk Diseases
From hidden infections to nursery spread, grapevine trunk diseases pose a costly and complex challenge for vineyards
The Science of Vanilla Flavor in Whiskey
Nearly every aspect of the whiskey-making process impacts the level of vanilla flavor, from the choice of wood to the climatic conditions—and it’s up to the distiller to successfully dial it in
The Science of Aging Wine Under Screw Cap
Can wines successfully age under screw cap? Long-term producer data and ample scientific research now offers a detailed answer
The Science of Grape Pressing
By using more sophisticated technology and focusing on technique, winemakers can use grape presses to craft more precise wines of different quality levels and styles
Does Crop Thinning Really Lead to Better Wine?
Crop thinning—the practice of removing some grape clusters from the vine before harvest—is thought to boost the quality of the remaining crop, but how well does it actually work?
The Science of Blending Wine
Blending wine is about much more than combining different grape varieties—it can impact alcohol, color, flavor, and more. Here, researchers and winemakers explain the science behind this important winemaking process
Inside the Quest to Make Better Non-Alcoholic Wines
As non-alcoholic wine rapidly gains ground, producers are working to figure out how winemaking changes when alcohol is taken out of the equation
In Provence, Some Rosé Winemakers Are Embracing a New Style
The fresh, fruit-forward profile of classic Provence rosé calls for reductive winemaking, but some producers are turning to a more oxidative approach to add complexity to their wines
The Science of Vine Density
There’s no right way to space a vineyard, but winemakers and researchers nonetheless have strong—and often opposing—views on the best way to approach vine density
How Mechanical Harvesting Impacts Wine Quality
As labor becomes even scarcer, even ultra-premium wineries are expected to turn to mechanical harvesters. Will wine quality suffer?
The Science of Volatile Acidity
All wines have some volatile acidity, which can add to a wine’s complexity at low levels. At what point does it become a fault, and how can winemakers manage it?
The Science of Old Vines
To what degree does vine age influence wine quality? Winemakers and scientists explore the empirical and anecdotal evidence
The Science of Petrol Aromas in Wine
A peculiar signature of Riesling, petrol aromas stem from the compound TDN, but certain conditions in the vineyard can increase its presence
