Wine Science – Page 9 – wineanorak.com

Washing grapes: Franciacorta producer Ca’Del Bosco’s berry spa

July 15, 2020July 15, 2020 jamiegoode 11243 Views

Grapes come into the winery from the vineyard and are crushed, pressed or fermented just as they arrive: with dust

July 5, 2020October 19, 2020 jamiegoode 20307 Views

A quick primer on one of the major viticultural challenges worldwide. 1 Trunk diseases are a major problem worldwide. Famed

July 3, 2020July 5, 2020 jamiegoode 17362 Views

The vast majority of rosé Champagne made by blending still red wines with white wines to make a pink base

June 28, 2020July 21, 2020 jamiegoode 20733 Views

Juice stabulation is a newly famous winemaking technique. It was first used by winemakers in Gascony a couple of decades

June 9, 2020June 9, 2020 jamiegoode 10527 Views

With the expansion of the UK’s wine industry, Plumpton College in Sussex has emerged as an internationally relevant centre for

June 5, 2020 jamiegoode 30074 Views flor, sherry

What is flor? It’s something that grows on the surface of wine: a film of yeasts. And it alters the

It’s Sauvignon Blanc day! Here’s a nice infographic from the Bragato Research Institute on the chemistry of Sauvignon Blanc: [Just

April 24, 2020April 24, 2020 jamiegoode 39667 Views

Mouse taint (mousiness) is a wine fault that I’d not experienced until a few years ago. Now it seems to

There are faults you read about but you’ve never experienced. Here I experience ropiness for the first time, in a

In viticulture, a widely practiced form of leaf removal is hedging of the canopies, taking off the developing shoots at