Sensory

By Becca Yeamans-Irwin of The Academic Wino.  There are a lot of factors that can influence the way wine tastes to someone.  From the lighting in the room, to the music you’re listening to, to [...]

By Becca Yaemans of The Academic Wino. You see it often in wine tasting notes: “the wine is complex”, or something along those lines. But what does “complexity” in wine mean? Is it complex [...]

This has often been slurred after one to many glasses of Chardonnay has been gulped down or heard whilst serving a guest who for the fifth time has not heard you explain that you’ve served them a [...]

One of the most important parameters for the measurement of quality is the aroma/flavour profile of a wine (1). Up till now, more than 1000 compounds have been identified in grapes and wine. To [...]

by Renée Crous, Valeria Panzeri & Hélène Nieuwoudt Sensory panels often avoid the evaluation of mouthfeel sensations in wine, since it implies (for many non-wine experts) complex, and [...]

The total acidity in wine consists of two main components; non-volatile acid (including malic acid and tartaric acid) and volatile acid (VA). Volatile acid comprises of a group of volatile, [...]

The holiday times and merry seasons are filled with good food and great wine. One wine and food paring can either make or break the party that you have been planning for the last two months. To [...]

Written by Geena Whiting Any athlete would agree that one cannot simply succeed on talent alone. Practise is key to becoming one of the greats. One cannot simply wake up and decide to run a [...]

This is the final article in a series of three which covers the fungal and bacterial origins of wine aromas. These articles detail esters, aldehydes, volatile fatty acids, volatile phenols, [...]

By: Marlena Sheridan Dr. Ryan Elias’s Lab Acetaldehyde is a compound found in wine that has a profound effect on color stability and astringency. Acetaldehyde reacts directly with red wine [...]