In this episode of The Wine Lab, we explore the unseen world of yeast—the microscopic winemakers transforming grape juice into wine. From lab-selected commercial strains to wild, spontaneous fermentations and even wineries ...

Why does a glass of wine smell like blackberries, jasmine, or freshly cut herbs—when it’s made entirely from grapes? In this episode, we explore the complex and fascinating science of wine aroma. From compounds naturally...

In this episode of The Wine Lab, we swirl through the science of malolactic fermentation (MLF), the process that can soften wine and elevate complexity, but also invite spoilage and instability, especially in high pH wines. We break do...

Can a splash of sour grape juice make wines better in a warming world? In this episode, we explore how verjus—juice from unripe grapes—can improve wine chemistry, reduce alcohol, and enhance sustainability in hot-climate winemaking....

Can fewer grapes mean better wine? In this episode of The Wine Lab, Dr. Andreea Botezatu explores the science behind cluster thinning, a time-honored but hotly debated vineyard practice. Drawing from a recent narrative systemati...

We’ve all heard of “corked” wine — but what if that wet dog smell isn’t the cork’s fault at all? In this episode of The Wine Lab, we explore the fascinating and frustrating world of haloanisoles: TCA, TBA, TeCA, PCA, and their h...