oenology

2025/11/11

A Comprehensive Guide to Wine Yeast: The Fundamentals

Two essential components are indispensable for winemaking. One is grapes, the raw material. The other is yeast. Yeast is utilized in the production of fermented beverages such as wine, beer, and sake. It is also employed in the fermentation of bread dough …

oenology qualitycontrol

2025/11/7

The Relationship Between Wine, Tradition, and Vessels | Examining the Meaning of Qvevri and Bocksbeutel

There are vessels that have been traditionally used in winemaking for centuries. When we think about it carefully, there may be cases where we cannot clearly explain why we continue to use them. Why do we use qvevri? What makes Bocksbeutel superior to ord …

oenology

2025/11/8

The Science of Extraction in Winemaking: Dynamic Equilibrium and the Limits of Optimization

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 …

oenology off-flavor viticultur wine

2025/10/11

Wine Off-Flavor | UTA / ATA

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 …

oenology

2025/10/7

The Impact of Ascorbic Acid Addition on Wine

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 …

oenology

2025/9/8

The Dark Side of Winemaking? Is Chaptalisation Evil? | On Chaptalisation

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 …

oenology

2025/9/3

Alcohol Adjustment in Wine | Considering Water Addition

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 …

fermentation

2025/8/31

Yeast That Threatens Fermentation: The Existence of Killer Yeast, Where Yeast Kills Yeast

Fermentation management is one of the most important processes in winemaking. Depending on how this fermentation proceeds, the resulting wine will vary in both taste and aroma. When discussing fermentation management, attention tends to focus on what temp …

oenology

2025/8/24

Winemaking Techniques Using Frozen Grapes

Freshness is the lifeblood of fruit. This holds true for winemaking as well. Therefore, harvested grapes should be processed into wine as quickly as possible—every minute, every second counts. Many people may hold this image of winemaking. The topic we ex …

oenology

2025/8/23

Wine and Enzymes: Creating Low-Alcohol Wine with Enzymes

Whether it’s wine or any other alcoholic beverage, drinks with excessively high alcohol content are often difficult to consume. While there are spirits with extremely high alcohol levels in the world, for wine specifically, the upper limit for enjoying wi …

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