oenology

2025/8/14

Where Does the Iron Taste Come From? An Exploration of Minerals

Recently, I had the opportunity to taste wines at a winery located in Enzan, Yamanashi Prefecture. During the tasting of several wines from their lineup, one particular characteristic struck me strongly: the taste of iron. When I asked the winemaker about ...

oenology

2025/8/6

Why Do Wines Taste Bitter?

Have you ever found a wine to taste "bitter"? How about sake—have you ever experienced bitterness when drinking it? When drinking alcoholic beverages, we occasionally encounter bitterness. Have you ever wondered why this happens? What would you think if t ...

oenology

2025/8/5

Can Concrete Transform Winemaking?

Attention is returning to wines that are fermented and aged in concrete vessels. Concrete is a building material very familiar to modern people. While concrete is strongly associated with building exteriors and walls, in winemaking it serves as a material ...

oenology

2025/8/1

Wine, Acids, and Lactic Acid Bacteria | Understanding MLF

Acids are indispensable elements in wine. However, acids are inappropriate whether they are too abundant or too scarce. The overall balance is extremely important. Wine contains multiple acids, but from a winemaking perspective, tartaric acid and malic ac ...

oenology

2025/7/30

Why Grape Aromas Differ from Wine Aromas | Volatile Compounds and Precursors

Aroma is one of the essential elements that cannot be overlooked when enjoying wine. When we pour wine into a glass, we don't immediately put it to our lips. First, we bring the glass close to our nose and enjoy the aromas that rise from it. Sometimes we ...

oenology

2025/7/26

The Pros and Cons of Increasing Phenols and Tannins in Wine | Extended Maceration

Maceration is one of the winemaking techniques used in wine production. In Japan, this technique is also called "kamoshi" (醸し), and it refers to the process of soaking grape skins and seeds in grape juice or wine for periods ranging from several hours to ...

oenology

2025/7/29

The Winemaking Technique of Carbonic Maceration

Wine terminology related to production processes is often difficult to understand and unfamiliar due to the extensive borrowing from French. However, among such terms, "carbonic maceration" is a name that many people may have heard of at some point. Carbo ...

oenology thorough-explanation

2025/7/21

Flor Yeast: The Film-Forming Yeast That Shapes Wine Character Through Biological Aging

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 ...

oenology thorough-explanation

2025/7/29

Why Are Red Wines Red?

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 ...

oenology

2025/7/16

Fundamentals and Applications of Non-Saccharomyces Yeasts: New Possibilities in Wine Production

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 ...

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