Wine aging is a crucial element that deepens the wine's flavor profile. While wines generally evolve through oxidative aging, an alternative method called "biological aging" is sometimes employed during the winemaking process. Biological aging is a matura ...
Various factors are considered important elements that contribute to the taste of wine. Among these, how significant would you position yeast as an element? In wine production, yeast plays an extremely important role. This is universally acknowledged. How ...
Why are red wines red? Many people have probably wondered about this question at some point. When researching this question, you can generally find the following information: The cause of red wine's color is a substance called anthocyanins To extract more ...
What constitutes the world's finest wine? Would it be the red wines of Bordeaux or Burgundy? The cult wines centered in America? The beloved Champagne? Or perhaps the trendy natural wines of today? In Germany, the legally classified highest-grade wine is ...
There is a wine defect that is currently attracting attention. It is smoke taint. Smoke taint is a defect that occurs when grapes are exposed to smoke. In tasting, it is described with nuances such as "smoky," "burnt rubber," "bacon," "disinfectant," and ...
The terms "sulfur dioxide" or "sulfites" have become something of a dreaded unhealthy buzzword in Japan's wine industry today, treated with the same revulsion as a venomous snake. Meanwhile, sulfur dioxide-free wines—those made without adding these antiox ...
The role of microorganisms in winemaking has been extensively studied throughout its history. Saccharomyces cerevisiae, which has long been the focus of attention as the primary agent of alcoholic fermentation, has become indispensable in modern winemakin ...
Many people who study wine have encountered the term "VA" at some point. Initially, the meaning of this abbreviation may not be immediately clear. VA stands for Volatile Acid, which translates to "volatile acidity" in Japanese. More precisely, volatile ac ...
Food should be hygienic. This seems like a given for those of us living in the modern era. However, Japan's Food Sanitation Law was actually enacted in 1948, just 75 years ago. In 2018, this law was partially revised, making it mandatory for all food busi ...
In modern winemaking, yeast selection technology continues to evolve constantly. A recurring phenomenon is observed where specific yeasts gain attention due to outstanding performance in competitions or industry recommendations, leading to rapid expansion ...
