Using a microscope to monitor fermentations at Lapierre
Natural winemaking doesn’t mean just letting wine ferments do their own thing. If you want to make good natural wines,
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Wine Science
Ripeness in wine, part 1
In the first of a three-part series Jamie Goode explores one of the most pressing questions in the world of
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Advances in wine science: what have the scientists done for us?
I’m a scientist, but—as Andrew Jefford so nicely put a few years back when reviewing my wine science book—I’m not
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Video: how wine corks are made
Have you ever wondered how wine bottle corks are made? Jamie Goode visits the Cork Supply factory in Portugal to
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Dubourdieu: white wines from Bordeaux, dry and sweet
Denis Dubourdieu was a famous wine scientist, winemaker and consultant who had a big impact on white winemaking in Bordeaux.
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Stems and whole bunches in red winemaking: a hot topic
Jamie Goode takes a closer look at the deliberate choice by many winemakers to leave the stems in their red
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Visiting the Australian Wine Research Institude
I visited the Australian Wine Research Institute as part of the Landmark Australia Tutorial in 2009. Website: www.landmark-wineaustralia.com It was smart
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Mercaptans and other volatile sulfur compunds in wine
An article on volatile sulfur compounds in wine isn’t likely to turn many heads. In truth, it’s the sort of
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Brettanomyces in wine: all about this common fault
Brettanomyces is a common defect in wine, but controversy surrounds the subject. Jamie Goode sifts the available data and canvasses the views
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