Ageing

Yeast do not seem to form biofilms on the bottoms of corks when they’re used, rather than metal crown caps, to secure Champagne bottles during their in-bottle secondary fermentation. This, at [...]

By: Denise M. Gardner The use of oak in the winery offers many options from winemakers.  With today’s availability of various oak products (i.e., chips, staves, powders), winemakers have more [...]

Reproduced with permission from the Dept of Food Science & Technology, Virginia Tech The Nature of Wine Lees During aging sur lie, yeast components are released into the wine. These [...]

The blog was all about technology that uses CO2 ice pellets to clean and rejuvenate the inside of barrels by “blowing” these ice pellets under immense pressure against the inside staves of [...]

At a recent Methode Cap Classique meeting I attended, one of the speakers spoke about very old champagne that was discovered in a shipwreck at the bottom of the Baltic Sea. After further [...]

Oak: Its contribution to wine aroma and overall quality Wine odor is one of the key markers of wine quality and, as a part of my series on wine quality, I have set myself the task of identifying [...]

The Architect: You played a very dangerous game. The Oracle: Change always is. I was fortunate enough to visit Chateau Quinalt in St.Emilion a few years ago. Now the essence of this blog is to [...]

Have you ever wondered why two bottles of wine, supposed to be identical in almost every way, sometimes differ in taste and aroma? In other words: Why would two bottles stored under identical [...]

Trinity: Dodge this… Unfortunately, like most things in life I suppose, too much of a good thing can be bad…and sometimes even dangerous. Although there is a significant upside to the use of [...]

Morpheus: “Unfortunately, no one can be told what the Matrix is. You have to see it for yourself. “ For particularly the higher price point wine market segments, wine maturation is a [...]