The perception of scent, long considered a mystery of the senses, is now being decoded by advanced sensory analytics. Tools once reserved for chemistry labs are becoming essential instruments for winemakers and perfumers alike. These… Sensory analytics: New technologies uncovering aroma molecules in wine and perfume
When a wine is aged in oak, it becomes more than fermented grape juice — it becomes a story in layers. Subtle shifts unfold from the moment it’s poured, revealing notes of vanilla, spice, smoke,… Aging in oak and aromatic layering: What perfumery learns from wine
Few moments in hospitality carry the quiet power of a wine being carefully decanted. The slow tilt of the bottle, the gentle trickle into glass or crystal, the stillness of anticipation — it’s a practice… Decanting flavors: How wine service rituals influence taste and scent perception
The Evolution of Fermentation in Winemaking Fermentation has been a fundamental part of winemaking for centuries. In ancient times, natural fermentation occurred with wild yeasts present in the environment, which led to unpredictable outcomes. Winemakers,… Modern Fermentation Methods: How Technology is Changing Winemaking
The Grapes: Varieties and Cultivation Techniques The foundation of any great wine lies in the grape variety. Different grape varieties offer distinct flavors, aromas, and characteristics that directly influence the wine’s final profile. There are… From Grape to Bottle: Technologies That Make Wine Unique