Newsletter Articles

Evaluating wine quality using wine aroma

February 22, 2021

By Somchai Rice, Ph.D.

This article is part one of a series where we deep dive into wine aroma.  We will start with a primer on volatile aroma compounds in wine.  Future articles will discuss the volatile organic compounds (VOCs) found in most wines, VOC mixtures' effects, VOCs' impact that contributes to the wine aroma, and touch on the characteristic aroma of some varieties. Let us jump in. Read more about Evaluating wine quality using wine aroma

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Fortified Wine Styles

December 28, 2020

By Maureen Moroney

History

Fortification – the addition of distilled spirits to wine – was popularized in the 17th century as a way to stabilize wines during shipment. With modern winemaking techniques, the increased alcohol is no longer necessary to preserve wine quality, but many distinct styles have evolved over time and are now valued and enjoyed for their unique characteristics.

Styles Read more about Fortified Wine Styles

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Using Ultraviolet Light as a Way to Control Powdery Mildew

October 27, 2020

Somchai Rice 

It’s been a weird year.  I spent some time in the field of virology, specifically in the detection of viral diseases in production animal medicine, using polymerase chain reaction (PCR) before I started graduate school.  When I finished my work, I always cleaned my workspace in the hood with an RNase cleaner followed by ultraviolet (UV) light.  When I read an article about how researchers are using UV light to control powdery mildew in the vineyard, a light bulb went off.  Read more about Using Ultraviolet Light as a Way to Control Powdery Mildew

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