The Science of Whole-Cluster Fermentation
Added complexity is just one of the benefits of fermenting grapes on their stems
Tag: Science
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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
How Sound Affects Taste—and How to Design Around It
New research is causing restaurant and bar owners to rethink noise control in their venues
3 Myths About Irrigation and Dry Farming
Examining the facts and falsehoods about how water in the vineyard (or lack thereof) can affect a wine’s quality
Rising Alcohol Levels: How Winemakers are Adjusting
Winemakers share their tactics for managing—and reducing—alcohol levels
3 Wine Harvesting Myths Debunked
Why harvest dates are about more than sugar and acid, hand-harvesting isn’t always best, and more
What We Talk About When We Talk About Sulfites
How somms and salespeople deal with the dreaded “S” word—and try to dispel the myths about sulfites in wine
Understanding Wine Oxidation and Exploring its Science in Winemaking
Decode the terms ‘oxidized,’ ‘oxidative,’ and ‘oxidated’ in winemaking and understand their significance
Five Myths of Winemaking
Examining how diurnal shift, fermentation styles, and wine-making processes impact the final product
War of the Noses
When it comes to the sense of smell, millions of extra cells in the olfactory bulb may give women an advantage over men
