The polyphenolic content and antioxidant capacity of wine has well been studied in the literature, and is a topic often discussed on this blog. It has been studied so much that we’re all aware of the fact that these characteristics…
by Becca • • Comments Off on Applying Oak Extract to Petit Verdot Vines: Making Oaked Wines Without Oak Barrels?
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…
Modern winemaking has discovered many different techniques and technologies to improve upon the quality of wine. One example is the use of micro-oxygenation during the red winemaking process. Simply put, micro-oxygenation of red wine allows a wine to be released…
by Becca • • Comments Off on Size Does Matter: The Effect of Bottle Size on Dissolved Carbon Dioxide Loss after Pouring Champagne
In celebration of the New Year, we’ll once again focus our blog posts on current research related to Champagne/sparkling wine! Briefly, the bubbles in Champagne and other sparkling wine beverages are created by trapped CO2 molecules during the secondary fermentation…