Brimstone in the Bottle: Sulfur Compounds in Wine

The word “sulfur”, in my mind, is inexorably linked back to Mr. Burcik’s high school chemistry class

Not tonight, I have a wine headache…

I guess when it comes to avoiding headaches, we can always rely on the old Henny Youngman gag: “Doctor, it hurts when I do this!” “…Then don’t do it!” For now, though, all this medical research is giving me a headache. Time to pop open some wine.

Buttery bacteria: Malolactic fermentation and you

I hope this overview has given you an idea of what’s actually going on in wine during malolactic fermentation, why it’s used, and how the wine world would be very different without the contributions of these heroic little bacteria.

The American paradox? Wine labels rarely list health benefits

Many studies extol the health benefits of wine, but American wine labels and advertisements rarely mention them. Is a neo-prohibitionist, alcohol-hating government to blame?

Tom Mansell

Tom is a member of the Palate Press Editorial Board and a Contributing Editor. He is a PhD candidate in chemical engineering at Cornell University in Ithaca, NY.  Last spring he took a course in wine chemistry and since then has been borderline obsessed with the science of wine and winemaking. His blog, Ithacork, focuses [...]