I posted a few days ago on an article in a trade publication based on an MW dissertation by Alison Eisermann-Ctercteko that examined the extent of screwcap damage in the retail…
MW dissertation claims that screwcaps cause more wine damage than cork
The rise in screwcap use in Australia since 2000 has been remarkable. Now they are by far the majority closure, for fine wines as well as more commercial ones. But…
A hugely interesting scientific paper questions what we know about musty cork taint
A scientific paper that has just been published in journal Proceedings of the National Academy of Sciences (PNAS) examines the way that 2,4,6-trichloroanisole (TCA), the key compound responsible for musty cork…
Ceilings for wine quality in Bordeaux
I’ve spent a few days in Bordeaux, during which I’ve had a chance to speak to a few knowledgeable people and also to walk through quite a few vineyards. (And…
Is wine expertise illusory?
There’s been a lot of chat, of late, on whether or not wine expertise is illusory. The media loves the idea that the wine trade is an elaborate fraud, perpetuated…
Ingredient labelling in wine
Wine is unusual among foodstuffs in that it doesn’t contain ingredient labelling or lists. All that is required is the statement ‘contains sulfites’ if the total sulfur dioxide level exceeds…
Helix, a new cork-based closure solution
Very interested by this new development, which was launched today at Vinexpo. It’s the Helix closure, which is the result of a partnership between cork company Amorim and glass manufacturer…
Yeasts and volatile sulfur compounds, a graphic
I’ve attempted to produce a simplified graphic showing the role of yeasts in producing volatile sulfur compounds, which are responsible for ‘reduction’ problems in wine. The big oval here is…
Graphic: wine flavour chemistry and the perception of wine
Just working on this graphic, showing the relationship between wine flavour chemistry and the perception of wine. Flavour chemicals come directly from grape must, from bacteria and yeasts directly, and…