Nagi

Have you ever opened a bottle of wine you were looking forward to drinking, only to encounter a sulfur-like odor? When mild, this aroma is sometimes described as flint or struck match and can even be viewed favorably in wines made from certain grape varie …

Recently, I wrote an article about how earlier budbreak in grapevines increases the risk of frost damage. But do you know what methods exist to protect against this frost damage? Traditional Method: Warming by Open Fires The most traditional countermeasur …

When you decide to buy wine and head to the wine section, you’ll find countless labels lined up before you. If you’ve already decided which bottle to buy, that’s one thing, but if not, how do you make your choice? Country, region, vineyard, grape variety, …

Extraction is a crucial operation in winemaking, particularly for red wines. It affects every aspect of wine, from color intensity to aging potential. In winemaking, extraction refers to the transfer of compounds contained in grape skins and seeds into th …

Many of you may be familiar with names like histamine, tyramine, or dopamine. These substances are called “biogenic amines.” Recently, discussions about biogenic amines (BA) in relation to wine have become increasingly common. Biogenic amines occupy a som …

When you’re tired from the day’s work, when you want to add a touch of elegance to your everyday life, when you wish to spend quality time with close friends, or when you need to refresh yourself from the oppressive heat—sparkling wine is the perfect comp …

You tasted a white wine at a winery or wine shop and liked it enough to purchase it. However, you felt it was still a little early for drinking, so you decided to let it rest a bit longer in your home cellar. Six months later, at the dinner table. You kne …

In a recently published article titled “Wine Off-Flavors | UTA / ATA,” I discussed how aged nuances detected in what should be young white wine may indicate the presence of UTA, one type of off-flavor. In that article, I introduced the addition of ascorbi …

Oxidation is widely recognized as one of the causes of wine deterioration. When a bottle is opened and the wine becomes more exposed to oxygen, this chemical reaction progresses more noticeably. For this reason, oxygen is generally considered to be the ca …

Oxygen is wine’s mortal enemy. After all, oxygen oxidizes wine and degrades its quality. Whether during winemaking or after bottling, oxygen should be eliminated as much as possible—or so you might think. In reality, oxygen is intentionally utilized at va …