
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 aroma compounds often associated with Sauvignon Blanc’s tropical and citrus notes are impacted by techniques like leaf plucking and selecting specific yeast strains
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
Using gene-editing technologies like CRISPR, researchers are fighting back against one of the wine industry’s biggest problems—powdery mildew disease
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
As climate change continues to alter viticulture, some farmers are harnessing the power of an ancient fungus to strengthen their vines
A smartphone app called Sentinel Vine Manager generates revolutionary vineyard maps that track individual vine histories using Global Navigation Satellite Systems and cloud analytics
From gene-editing technology to cryogenic freezing, scientific innovations in hops are helping brewers improve efficiency and deliver new, intense IPA aromas
An analytical framework known as Vineyard Geological Identity aims to identify the link between a vine’s physical environment and the resulting wine
Wine regions that receive higher levels of UV light are finding it comes with unexpected challenges—and benefits
Rising demand for no- and low-alcohol beer and wine is spurring innovation in production methods
Beer experts dive into the methods and microbes behind this oft-misunderstood category
New research shows that non-Saccharomyces yeasts could be an effective way to cut sulfur dioxide use in the cellar—and even the vineyard