The following article is a discussion between The Academic Wino and leaders in the wine treatment business in the United States. Interviews were conducted in November 2011, so any new research since then will not be included in the discussion.…
Tag: wine making
Using Fungi-Treated Oak Chips to Increase the Extraction of Oak Character into Aging Wines
As a result of the relatively high cost of oak barrels, winemakers have been searching for a comparable alternative at a fraction of the cost. Oak chips, while somewhat taboo in their earlier days, are gaining favor among winemakers as…
Antioxidant Capacity of Different Woods: Which Barrels Produce the Healthiest Wines?
Earlier in October, The Academic Wino reported on a study investigating the influence of toasting on the antioxidant capacity and phenolic composition of oak-aged wines (click here for that article). The main finding of that research was that model wines…
Enhancing the Sweet Nectar: The Effect of Pollen Addition on Fermentation and Sensory Characteristics of Mead
For today’s post, I am going to stray away from our usual discussion of all things V. vinifera, and discuss current research related to another type of wine. Part of the foray into something new is that well, for one,…