Measuring Phylloxera’s Impact on the World of Wine
GuildSomm’s Kelli White examines how the aphid-like insect has transformed viticulture
Tag: Science
LATEST
The Science of Orange Wines
Understanding the processes that yield copper and amber hues in wines
How Sound Affects Taste—and How to Design Around It
New research is causing restaurant and bar owners to rethink noise control in their venues
3 Myths About Irrigation and Dry Farming
Examining the facts and falsehoods about how water in the vineyard (or lack thereof) can affect a wine’s quality
Rising Alcohol Levels: How Winemakers are Adjusting
Winemakers share their tactics for managing—and reducing—alcohol levels
3 Wine Harvesting Myths Debunked
Why harvest dates are about more than sugar and acid, hand-harvesting isn’t always best, and more
What We Talk About When We Talk About Sulfites
How somms and salespeople deal with the dreaded “S” word—and try to dispel the myths about sulfites in wine
The Science of Wine Oxidation
Oxidized, oxidative, oxidated—when it comes to winemaking, what does it all mean?
Five Myths of Winemaking
Examining how diurnal shift, fermentation styles, and wine-making processes impact the final product
War of the Noses
When it comes to the sense of smell, millions of extra cells in the olfactory bulb may give women an advantage over men
Red Blotch Rising
A new virus that started spreading across California vineyards—and the nation—in the 2000s is under investigation
The Science of Smoke Taint
How fires near vineyards can affect a wine’s sensory details, imparting smoky aromas and putting the wine at risk