The Science of Rotundone in Wine
This tiny, complex chemical compound brings peppery notes to Syrah and other red grape varieties, but much about it remains a mystery
Tag: Winemaking
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The Science of Lees Aging
Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability. Here’s how
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
The Growing Movement Behind ‘Long Charmat’ Sparkling Wine
In Italy, Brazil, and beyond, winemakers are leaving Charmat-method bubbly on the lees for longer periods of time in the effort to make more complex and robust wines
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
Why Many of California’s Best-Known Winemakers Flock to Amador County
Amador County is a whirlwind of soil types and back roads, but within it lies a treasure trove of vinous gold with exceptional value
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
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?
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
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
A Wine Renaissance in Calabria
A focus on indigenous grapes, terroir-driven winemaking, and a burgeoning natural wine movement push this overlooked Italian region in the spotlight
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
Why We Should Be Talking About Open-Air Winemaking
As winemakers return to traditional methods, they’re thinking outside the building
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
Why Winemakers Should be Fighting Against Herbicide Drift
A grape grower whose vineyards have been damaged speaks out on why it’s a threat to the industry
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
Examining the Effects of Vine Vigor on Grapes
Winegrowers and researchers weigh in on site selection, canopy management, and other strategies to manage growth and ripeness
Why More California Winemakers Are Embracing Varietal Diversity
Most of the state’s vineyards are planted with just nine varieties—the Seven Percent Solution’s Kevin Wardell explains why that’s changing
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
How Sulfites Affect a Wine’s Chemistry
Wine professionals discuss sulfur’s impact on everything from oxidation to aromatic compounds and texture
