Can Alternative Yeasts Lower Wine’s Alcohol Content?
Rising alcohol levels in wine due, in part, to a warming climate are prompting winemakers to look for alternative yeast strains beyond Saccharomyces cerevisiae
Tag: Viticulture
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The Science of Pyrazines in Wine
Understanding the divisive aroma compounds best known for creating green notes like bell pepper and grass in Bordeaux grapes
How Mycorrhizal Fungi Create More Drought-Resistant Grapevines
As climate change continues to alter viticulture, some farmers are harnessing the power of an ancient fungus to strengthen their vines
How the Wente Clone Came to Define California Chardonnay
Despite its lower yields, the Wente clone’s fruit-laden concentration has made it the king of California Chardonnay—with some help from key winemaking figures
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
Winemakers Are Reimagining Grape Waste as a Resource
Discarded grape pomace, free-run press juice, and dropped fruit can all become key ingredients in other revenue-driving products, from cosmetics to vermouth
Why U.S. Winemakers Are Taking a Chance on Obscure Grape Varieties
Grapes such as Lagrein, Saperavi, and Ciliegiolo offer both opportunities and challenges to winemakers looking to set themselves apart
How Winter Pruning Can Make or Break a Harvest
Pruning is a crucial step in ensuring the success of each harvest, and the financial stability of grape growers and wine producers—here’s why
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
Can ‘Do-Nothing Farming’ Produce Quality Wine?
Inspired by late Japanese farmer Masanobu Fukuoka, this fully hands-off method of viticulture is attracting a few intrepid global producers
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
The Wine Mavericks That Heralded a New Generation at U.C. Davis
A group of enology grads is upending expectations with their micro-label, minimalist natural wines
