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
Tag: Science
LATEST
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 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
The Science of Salinity in Wine
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
How Winemakers Are Adapting to Changing Winds
Many new AVAs have been created based on the impact of wind—but those winds, including famed ones from around the world, are changing with the climate. What can viticulturalists and winemakers do to keep up?
What New Research About Wine Headaches Means for Natural Wine
Recent research has identified a link between lower sulfur dioxide usage and higher levels of headache-inducing biogenic amines. Could it mean the end for no-SO2-added wines?
How Farming with Horses Makes Better Wine
The science behind horses’ impact on soil and vineyard health—and why some growers around the world are bringing back this traditional, yet difficult, way of farming
The New Conversation About White Wine and Tannins
More winemakers are using partial skin contact to create whites with firmer tannin structures and greater complexity
How Winemakers Craft Clean Natural Wines
Why are some natural wines marked by volatile acidity, Brett, and mousiness, while others aren’t? Alex Russan investigates
The Science of Terpenes and Isoprenoids
Experts explain what it really means to describe a wine as “terpenic”
So You Think You Know Malo?
Examining misconceptions and lesser-known facts about malolactic fermentation in wine
Understanding Microbial Terroir in Wine
Ongoing studies suggest that vineyard-specific microorganisms affect wine character. But does that mean natural wine is more expressive of terroir?
Creating Wine Grapes that Can Withstand Climate Change
France’s National Institute for Agricultural Research has developed new, disease-resistant varieties that allow growers to adapt to environmental challenges
How Vintners Use Cover Crops in Vineyards
Winegrowers and researchers weigh in on the benefits of cover crops—from improved soil health to reduced costs
Unraveling Wine’s Perceived Minerality with Expert Perspectives and Sensory Science
Delve into the phenomenon of minerality in wine, as discussed by experts and sensory scientists
The Science of Salt in Cocktails
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks
The Science of Color in Wine
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
How Winemakers Analyze pH and Its Impact on Wine
Measuring a wine’s pH provides clues to acidity and character, but it doesn’t tell you everything
The Science of Sweetness in Cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
Unlocking Rapid Liquor Infusion Using Bartenders’ Techniques for Quick Flavor Enhancement
Explore how bartenders harness pressure, temperature, and time for faster flavor extraction
Beverage Professionals Give Essential Insights for Detecting Off-Flavors in Beer
Learn to recognize common beer flaws and empower servers with essential knowledge from beer experts
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
