Why Organic Winegrowing Can Be More Profitable Than Conventional
Better materials, vineyard longevity, higher quality, and increasing consumer demand are creating a healthier bottom line for organically farmed wines
Tag: Science
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The New Conversation About White Wine and Tannins
More winemakers are using partial skin contact to create whites with firmer tannin structures and greater complexity
How Winemakers Craft Clean Natural Wines
Why are some natural wines marked by volatile acidity, Brett, and mousiness, while others aren’t? Alex Russan investigates
The Science of Terpenes and Isoprenoids
Experts explain what it really means to describe a wine as “terpenic”
So You Think You Know Malo?
Examining misconceptions and lesser-known facts about malolactic fermentation in wine
Understanding Microbial Terroir in Wine
Ongoing studies suggest that vineyard-specific microorganisms affect wine character. But does that mean natural wine is more expressive of terroir?
Creating Wine Grapes that Can Withstand Climate Change
France’s National Institute for Agricultural Research has developed new, disease-resistant varieties that allow growers to adapt to environmental challenges
How Vintners Use Cover Crops in Vineyards
Winegrowers and researchers weigh in on the benefits of cover crops—from improved soil health to reduced costs
Understanding Perceived Minerality in Wine
Sensory scientists and wine experts weigh in on minerality and its effect on wine
The Science of Salt in Cocktails
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks
The Science of Color in Wine
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
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