The Science of Sweetness in Cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
Tag: Science
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The Science of Rapid Liquor Infusion
Bartenders are playing with pressure, temperature, and time to get flavor faster
How to Identify Off-flavors in Beer
Beer experts discuss common beer flaws and what servers need to know to recognize them
How Champagne Producers are Preserving Acidity as the Climate Changes
Reducing dosage, blending high-acid reserve wines, and developing new hybrids are among the tactics to maintain freshness
How Distillers Use Yeast to Influence Character in Spirits
Whether wild or cultivated, yeast can help distillers differentiate the flavor and complexity of whiskey, tequila, and other liquors
Why Native Yeast Fermentations Are Critical for Expressing Terroir
In seeking to express the true character of a site, winemaker Brandon Sparks-Gillis was brought one step closer by lab results
How Sulfites Affect a Wine’s Chemistry
Wine professionals discuss sulfur’s impact on everything from oxidation to aromatic compounds and texture
The Science of Enzymes in Winemaking
Understanding enzyme use in winemaking can shed light on the nature of grapes and wine development
The Science of Tannins in Wine
Wine professionals discuss how tannin management in the vineyard and cellar influences the expression of tannins in wine
How Natural Wines Develop Reductive Notes
With little or no sulfites added, natural wines should be more at risk of oxidation. So why do some yield reductive notes?
The Science of Bubbles in Wine
Examining the effervescence in sparkling wine and its influence on mouthfeel, flavor, and aroma
The Science of Esters in Wine
Wine experts discuss what differentiates esters from other aroma compounds