Must clarification by flotation
How clean do you want your juice? When white wines are pressed, the grape juice that comes out is pretty
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Wine Science
VeriVin: using spectroscopy for non-destructive testing of wine
Website: https://www.verivin.com/ Dr Cecilia Muldoon is a wine-loving physicist whose invention, a device for the non-invasive identification of the contents
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Washing grapes: Franciacorta producer Ca’Del Bosco’s berry spa
Grapes come into the winery from the vineyard and are crushed, pressed or fermented just as they arrive: with dust
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16 things you need to know about grape vine trunk disease
A quick primer on one of the major viticultural challenges worldwide. 1 Trunk diseases are a major problem worldwide. Famed
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Moët et Chandon: the science behind the success of rosé Champagne
The vast majority of rosé Champagne made by blending still red wines with white wines to make a pink base
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Juice stabulation, an interesting winemaking technique
Juice stabulation is a newly famous winemaking technique. It was first used by winemakers in Gascony a couple of decades
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Interview: Dr Greg Dunn, head of the wine division, Plumpton College
With the expansion of the UK’s wine industry, Plumpton College in Sussex has emerged as an internationally relevant centre for
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The science of flor: what’s that growing on my wine?
What is flor? It’s something that grows on the surface of wine: a film of yeasts. And it alters the
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Infographic: the chemistry of Sauvignon Blanc
It’s Sauvignon Blanc day! Here’s a nice infographic from the Bragato Research Institute on the chemistry of Sauvignon Blanc: [Just
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The latest on mouse, the wine taint of our times
Mouse taint (mousiness) is a wine fault that I’d not experienced until a few years ago. Now it seems to
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