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 …

fermentation

2025/8/5

Fundamental Understanding of Non-Saccharomyces Yeasts: New Options in Modern Winemaking

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 …

oenology

2025/7/6

Wine and pH – What Changes in pH Bring to Wine

One of the most critical factors in winemaking is pH. Many people may recall learning about pH in middle school science or high school chemistry classes. However, understanding how pH relates to wine can be challenging. When researching the relationship b …

oenology

2025/7/4

The Chemistry of Wine Ageing | Fundamentals of the Maillard Reaction

A chemical reaction known as the Maillard reaction exists. This reaction is also called the amino-carbonyl reaction. The browning of meat when grilled, the appetizing golden color of baked cookies or toast, and the appealing color of fish teriyaki glazed …

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