by Becca • • Comments Off on The Effect of High Hydrostatic Pressure Processing on Chemical Composition of Oak Chip-Macerated Wine
The use of oak barrels in wine fermentation and aging increases wine aromatic complexity and improves overall quality. This technique is often used in wines, despite the fact that it costs more money to produce an oaked wine than it…
by Becca • • Comments Off on Wine Literature Review Lightning Round: 9th Edition
It’s very difficult, if not impossible, for one single person to thoroughly review every single piece of peer reviewed literature related to wine that is published every day. This Wine Literature Review Lightning Round series presents three new papers (within the past…
Grapes that are exposed to the smoke from wildfires often possess what’s referred to as “smoke taint”: highly undesirable smoky, ashy, or medicinal characteristics that drive quality as well as price downward. This is a phenomenon known all too well…
Noble rot, also known as grey mold, is both a bane and a blessing for winemakers. Scientifically known as Botrytis cinerea, it is known to be devastating to many wines, though for select types of wines like Sauternes, Tokaji Aszu,…