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…
The use of oak barrels in wine fermentation and aging is common, as it is known to increase wine aromatic complexity and improve overall wine quality. One downside to using oak barrel in winemaking is the fact that it costs…
Hello, readers! My husband and I are still on the road–somewhere between Virginia and Colorado, we are slowly making our way to our new home and new chapter in our lives. That being said, no in-depth scientific analysis again this…
Over the past few years, I’ve covered the topic of oak and oak alternatives several times on this blog. Many studies have examined the chemical and sensory differences of wine when exposed to different types of oak and other woods,…