The Science Behind Decanting Wine
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
Tag: Science
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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
