University of Adelaide PhD candidate Andrew O’Brien has been awarded Wine Australia’s Dr Tony Jordan OAM Award for 2025 to support his studies into the impact of novel cover crops on the aroma and ...

Researchers in the Philippines have enhanced tapuy (rice wine) fermentation, turning its byproduct, lees, into a potential ...

Sara Lehman: I'm getting some barnyard right in the nose, and I know that sounds like a weird quality to have, but barnyard is definitely an aroma in wine. When you smell barnyard, it's almost ...

When many of us start learning to taste wine, it's commonly taught that a “corked” bottle is easily recognizable by a “wet cardboard” aroma. But not everyone ... is caused by trichloroanisole, or TCA, ...

Proponents of sulfite-free wines may say that the sulfur-based compounds are responsible for headaches and flushed skin. Some people are truly allergic to sulfites and can suffer from hives ...

But in a study in ACS’ Environmental Science & Technology Letters, researchers describe how aroma compounds released from the melted wax can react with ozone in indoor air to form potentially toxic ...

Though the finished wine was well-received for its mild taste, it lacked a pronounced floral aroma. This prompted Hisatomi to expand his research into Mister Lincoln yeast. He eventually stumbled ...