Dealcing: How Wineries Put Out Their ...
Alcohol levels in just about everything are rising, and a lot of people aren’t happy about it. Nonetheless,...
2012 Redux: The Food Science of Wine ...
Editor's Note: Wine and chocolate is a ubiquitous pairing, but are they really meant to be together? Monthly columnist Erika Szymanski explores how the chemical makeup of chocolate means pairing with some wines might not always be the best idea. –Tom Mansell, Science Editor
Champagne Physics–or What Science Can...
Sparkling wine is serious business, but it’s also serious science.
Yeast Martyrdom: Toasty Flavors in Yo...
Today, we’re far more likely to find toasty, bready flavors in a more fashionable (and still seasonally appropriate) beverage: methode champenoise sparkling wine. How those characteristic flavors get there has nothing to do with actual toast and everything to do with yeast.
Pomace to Pours, Preservatives, and P...
It’s a self-evident truth, not to mention a basic principle of homeostasis, that what goes in must come out. The largest fraction of winery waste is pomace, or the skins, seeds, and stems left after juice or wine is pressed.
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