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 …
Research Background and Methodology The German specialized magazine der deutsche weinbau published an article about a highly intriguing study titled “Bewusst Geniessen” (Conscious Enjoyment). This research was conducted in Austria and focused on the reaso …
When tasting wine, which element do you focus on most? Many of you might be conducting tastings that center more on aroma than on flavor. For winemakers, some of you may be paying more attention to the wine’s compositional elements themselves, such as res …
I would like to introduce the content of a fascinating article published in the German wine magazine “der deutsche Weinbau.” Image or Sensation? The title of this article is “Image vs. Sensorik.” If we translate this somewhat freely, it becomes “Image or …
The addition of brewing alcohol in sake production and sugar supplementation in winemaking—these practices seem to be quite antagonized in many cases. They give the impression of being the dark side of fermented beverages, untouchable territories, so to s …
When we think of recent trends in the wine industry, natural wines and orange wines come to mind. However, in reality, non-alcoholic wines are receiving even more intense attention than these wine categories. Non-alcoholic beverages without alcohol are ex …
Global temperatures are rising due to climate change, accelerating the growth of wine grapes accordingly. Warmer winters have caused grape budbreak to occur earlier, and through increasingly hot summers, we can now harvest grapes that are more mature than …
