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?
Tag: Science
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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
Understanding the Science of Barrel Entry Proof in Whiskey
The alcoholic strength of whiskey when it enters a cask is a crucial yet underexplored factor in its maturation process
The Science of Heat Stress in Grapevines
As more vineyards around the world face persistent and intermittent heat stress, researchers and vineyard managers are working to understand how grapevines are coping, and how they can better intervene
The Science of Carbonic Maceration in Wine
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
The Science of Rotundone in Wine
This tiny, complex chemical compound brings peppery notes to Syrah and other red grape varieties, but much about it remains a mystery
The Science of Koji in Sake Production
A key ingredient in the production of Japan’s most iconic foods and drinks, koji mold lies at the heart of the sake brewing process
The Science of Botanical Extraction in Gin Distillation
From the finesse of vapor infusion to the practicalities of batch distillation, the chosen botanical extraction method has a profound impact on the profile of the finished gin
The Complex Role of Dosage in Sparkling Wine
A sparkling wine’s dosage or liqueur d’expedition is often communicated as a number—grams per liter of sugar—yet it’s not about sweetness. Here’s why
The Science of Lees Aging
Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability. Here’s how
The Science of Flor Yeast
Best known for its role in sherry and vin jaune, flor imparts unique structure and flavor to wine. What conditions create a veil of flor—and how, exactly, does it impact wine style?
Can Alternative Yeasts Lower Wine’s Alcohol Content?
Rising alcohol levels in wine due, in part, to a warming climate are prompting winemakers to look for alternative yeast strains beyond Saccharomyces cerevisiae
The Science Behind Noble Rot Wines
Botrytis cinerea can ruin a grape harvest—or lead to some of the world’s most coveted wines. Researchers investigate why this happens and how it affects both the grapes and the finished wine
Understanding the Impact of Atmospheric Inversion Layers in Viticulture
When large bodies of water, like the Pacific Ocean, create temperature inversions in the atmosphere, it upends growing norms for coastal and mountain vineyards
How Cellar Climate Impacts Barrel-Aged Wine
Cooler temperatures and higher humidity in barrel-aging rooms can create fresher, cleaner wines, but the impact of a warming climate poses challenges to these ideal conditions
Does Malolactic Fermentation Have a Place in Rosé Production?
As climate change drives up temperatures and grape acidity drops, malolactic fermentations have mostly died out for rosés. But for a few key regions, grapes, and producers, rosés with malo still have a place
The Benefits of Contour Farming in a Changing Climate
Some vineyard managers are turning to this affordable, natural farming method to combat a growing suite of climate change-related problems, such as drought and soil health
The Science of Thiols in Wine
The aroma compounds often associated with Sauvignon Blanc’s tropical and citrus notes are impacted by techniques like leaf plucking and selecting specific yeast strains
The Science of Grape Co-Fermentation
Researchers and winemakers weigh in on how the centuries-old practice of fermenting white and red grapes together affects a wine’s color, flavor, and texture
Could Gene Editing Create More Disease-Resistant Grape Varieties?
Using gene-editing technologies like CRISPR, researchers are fighting back against one of the wine industry’s biggest problems—powdery mildew disease
The Growing Movement Behind ‘Long Charmat’ Sparkling Wine
In Italy, Brazil, and beyond, winemakers are leaving Charmat-method bubbly on the lees for longer periods of time in the effort to make more complex and robust wines
How Mycorrhizal Fungi Create More Drought-Resistant Grapevines
As climate change continues to alter viticulture, some farmers are harnessing the power of an ancient fungus to strengthen their vines
A Game-Changing New Vineyard Management Technology
A smartphone app called Sentinel Vine Manager generates revolutionary vineyard maps that track individual vine histories using Global Navigation Satellite Systems and cloud analytics
