The Science of Esters in Wine
Wine experts discuss what differentiates esters from other aroma compounds
Tag: Science
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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
The Science of Winemaking Yeasts
Wine professionals discuss the impact of wild and commercial strains on fermentations
Why an Ancient Winemaking Technique is Making a Comeback
From Italy to Oregon, the use of clay pots in fermentation and aging is gaining devotees
The Everything Guide to Brettanomyces
The wine community weighs in on the what, how, and whys of winemaking’s most polarizing yeast