Clarity, or the absence of haze, is a key factor in the appearance of wine, contributing significantly to its commercial value.
Press styles can vary greatly for different wine and objectives. Here we explore some of the various presses and purposes for winery operations.
Follow along with our biochemists as they debut our newest laboratory offering for GWH clients and analyze a sample for microbial spoilage bacteria.
Wine bottles come in a variety of colors. When deciding which bottle to use, winemakers have several factors to weigh in their decision for bottle color.
There is a small family of gasses that play an important part in the winemaking process. Gas management is particularly important and has many winemaking applications.
Worried about sulfites in your wine? Don’t be. Find out why winemakers add sulfur dioxide (SO2) to their wines to maintain the flavor and freshness, as well as how they measure SO2 to maintain optimal levels in wine.
Many are surprised to learn that it is our brains — not the winemaker — that creates the taste of the wine we drink. Read on to find out how the brain guides the winetasting experience.
Winemaking involves many sensory and analytical measures. Two metrics that are very important, and often misunderstood are pH and titratable acidity (TA). Follow along for descriptions and examples that illustrate the importance and differences of pH and TA.
Sur lie (French for “on the lees”) aging sounds fairly straightforward: it is a stylistic choice to allow wine to age in contact with its lees. Though sur lie aging has been practiced since Ancient Rome, we are still uncovering the science that enhances the complexities of the finished wines aged on their lees.