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
Tag: Science
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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
New Breakthroughs in Hop Science Are Changing IPA Production
From gene-editing technology to cryogenic freezing, scientific innovations in hops are helping brewers improve efficiency and deliver new, intense IPA aromas
A New Way to Pinpoint the Science of Terroir
An analytical framework known as Vineyard Geological Identity aims to identify the link between a vine’s physical environment and the resulting wine
The Science Behind UV Light in Vineyards
Wine regions that receive higher levels of UV light are finding it comes with unexpected challenges—and benefits
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 Sour Beer
Beer experts dive into the methods and microbes behind this oft-misunderstood category
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
