Technical themes:

Light-struck wines?

Published on July 24, 2009

We are used to being star struck, but what about our beers and wines being light-struck? What degree of fault is this?

Smoke tainted wine

Published on July 19, 2009

Smoke taint is a complex issue. Bush fires near vineyards can cause smoke compounds to be taken up by the fruit and these persist through fermentation into the wine. What can be done?

Role of carbon dioxide in still wines

Published on May 30, 2009

A highish level of carbon dioxide in still wines adds a little tingle on the tongue, but what else does carbon dioxide do to wine?

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