Browsing All Posts filed under »Winemaking«

Go with the flow

November 29, 2016

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To filter or not to filter? You’ll find winemakers in both camps. But when filtration is called for, cross flow technology is proving to be the best case scenario for leaving wine sitting pretty. Although there are scenarios where older filtration technologies like hardwood cellulose pads or diatomaceous earth (DE) are better suited to the task, […]

Your glass is half full

October 28, 2016

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Minerality — Without question the most controversial and elusive of wine descriptors.   This comes as no surprise given that the exact definition of what minerals themselves are is still under debate and has been expanded as an element or compound formed through “biogeochemical” processes.  Nutrient or dietary minerals—single elements like manganese, potassium, magnesium, iron, phosphorus, […]

Bitterness: Examing the chemistry behind the taste sensation

June 22, 2016

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Humans are particularly sensitive to bitterness. Thanks to a small but novel family of 30 genes, we can perceive thousands of bitter compounds. Our ability to discern bitter tastes evolved as a way to keep our early ancestors from eating poisonous plants. Bitterness is a taste sensation that we experience when monomeric flavonoid phenols, the […]

The Minor Components of Wine

February 14, 2016

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Wine is, for the most part, water and ethanol which in turn become vehicles for the minor components that are largely responsible for aroma, taste and texture. Through the efforts of researchers at the University of California at Davis and the University of Burgundy in Dijon, our understanding of wine’s biochemical landscape is expanding rapidly. […]

Berry Sensory Analysis: A Common Language for Describing Maturity

March 10, 2015

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If everyone on your winegrowing and winemaking teams shares a common language, there’s less risk involved when it comes to making crucial decisions. Few would argue that the most crucial decision a winemaker faces is when to pick. Beyond establishing intentions for the style and quality of the finished wine, making confident, proactive picking decisions […]

Will Magnetized Yeast Revolutionize Riddling?

September 10, 2014

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New technique promises to speed sparkling wine production. There’s no mistaking a gyro­palette at work, its top-heavy robotic arm twirling a wire pal­ette of bottles like a baton. But you’ll need a scanning elec­tron microscope to see the iron nanoparticles that have the poten­tial to make it obsolete. The early adoption of the robotic gyropalette […]

Fanfare for Castello di Nipozzano’s Vecchie Viti

May 28, 2014

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Story and photos by Deborah Parker Wong