It is well known among grape growers and winemakers that the phenolic maturity of the grapes at harvest significantly impacts the overall quality of the finished wine. Specifically, the aroma, flavor, mouth feel, and astringency (to name a few) are…
“Wine Technology of the Future” is a series on The Academic Wino that features new inventions and patents that attempt to make your wine experience easier and more enjoyable. Previously on this series, we’ve introduced the “self aerating wine bottle”;…
Normally, I save this series for Fridays, however, I was surprised by a marriage proposal (of which I said yes!) by my now-fiancé this weekend and didn’t end up having time to write anything else 🙂 Enjoy this post a…
Earlier this week, I had the pleasure of attending the first ever Wine Science Forum hosted by Nomacorc, a world leader in alternative wine bottle closure systems. The goal of this forum was to bridge the gap between what research…
Thickening of the arteries, or atherosclerosis, is a disease that is often associated with complications of heart attack and stroke. It is caused by LDL cholesterol (low density lipoprotein) which enters into the inner lining of the arteries which causes…
There is a lot of research focused on the effect of various fungal agents on the quality of finished wine; however, to date there has been very little examining the effect of insects on wine quality. While some insects are…
Climate change is a very real threat that has many industries concerned over how their businesses with be affected. More importantly, it’s this changing climate that has and continues to push many industries into developing better ways to function that…
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 series presents multiple new papers (within the…
There are many things that can have an effect on the quality and stability of wine. Specifically, both enzymatic and non-enzymatic oxidative reactions can significantly influence the aromatic and structural quality of a wine, which without appropriate control, can run…