Using Alternative Yeasts to Replace Sulfites in Wines
New research shows that non-Saccharomyces yeasts could be an effective way to cut sulfur dioxide use in the cellar—and even the vineyard
Tag: Science
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The Science of Salinity in Wine
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
How Winemakers Are Adapting to Changing Winds
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?
What New Research About Wine Headaches Means for Natural Wine
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?
How Farming with Horses Makes Better Wine
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
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
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