Traditionally, the yeast strain most commonly used in winemaking is Saccharomyces cerevisiae. However, with more and more desire to create a truly unique wine and to also keep up with the changing market (and changing climate), winemakers are looking for…
About a year and a half ago, I reviewed an article that examined the effect of the application of an oak extract to Verdejo grapes on the potential oak flavor of the finished wine, in lieu of oak barrel fermentation…
There’s no way one single person (even if that person is The Academic Wino!) can possibly review every single piece of peer reviewed literature related to wine that is published every day. This new series presents a few new papers…