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
Tag: Science
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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
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
Making a Case for Whey-Based Spirits
Distillers discuss the dairy by-product, its use in spirits production, and its potential for sustainable practices
Examining the Science Behind Wineglass Shapes
Glassmakers and wine experts weigh in on glassware design and the sensory perception of wine
The Science Behind Decanting Wine
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
Accelerating the Aging of Spirits
Experts discuss the advantages and disadvantages of speeding up the maturation process
The Science of Ice in Cocktails
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice
Why Some Winemakers Are Using Acacia Barrels
In California and Idaho, fermenting and aging in this oak alternative is catching on
Embracing Smoke Taint as an Expression of Terroir
Renegade producers are creating wines from grapes affected by Oregon wildfires
How Climate Change Is Shaping Canada’s Wine Regions
Warm-weather varieties are thriving, though extreme weather still poses challenges
Expert Insights into Deciphering the Science of Winemaking Yeasts
Discover how wild and commercial strains impact fermentations, as discussed by wine industry professionals
The Revival of an Ancient Winemaking Technique as Clay Pot Use Surges Across Regions
Discover the resurgence of clay pots for fermentation and aging from Italy to Oregon, which is captivating the beverage industry
Your Ultimate Guide to Brettanomyces, Winemaking’s Most Polarizing Yeast
Discover insights from the wine community on the what, how, and whys of Brettanomyces in winemaking
Using CRISPR on Grapes
New technologies like gene editing hold promise for improving the fruit’s resistance to disease
The Rise of Unfiltered Spirits
Distillers discuss the effects of chill filtering on clarity—and flavor
Understanding the Science Behind Ancient Wine
Using hi-tech tools to learn about the winemaking methods of the past
The Science of Whole-Cluster Fermentation
Added complexity is just one of the benefits of fermenting grapes on their stems
The Science of Pét-Nat Wines
How interrupting fermentation enables winemakers to create semi-sparkling wines
Measuring Phylloxera’s Impact on the World of Wine
GuildSomm’s Kelli White examines how the aphid-like insect has transformed viticulture
The Science of Orange Wines
Understanding the processes that yield copper and amber hues in wines
