Midwest Grape and Wine Industry Institute at Iowa State University Seeks to Fill Director Position Read more about Midwest Grape and Wine Industry Institute at Iowa State University Seeks to Fill Director Position
By Somchai Rice
This article series was inspired by one of our workshop participants. She asked why the fruity aromas in wines diminish over time. The answer was complicated. Here’s an expanded explanation of what we think is going on, based on current research.
The aroma compounds that we smell in wine are present in the headspace and are always at equilibrium with the compounds dissolved in the wine. The compounds present in wine aroma include esters, terpenes, norisoprenoids, phenols, aldehydes and ketones. So what happens to these compounds during aging? Read more about Wine Aroma Mini-Series Part 1: Esters
By Erin Norton Read more about AJEV Article Review
By Maureen Moroney Read more about Total Sulfur Dioxide - Why it Matters, Too!
By Jennie Savits Read more about IWGA Conference Highlight
By Erin Norton
Japan is much better known for its rice-wine, Sake, than for grape wine, but their industry is more developed than you might think. Wine has been made in Japan since the late 19th century, but increased more drastically in the latter half of the 20th century due to Western influences on cuisine and other cultural impacts. Read more about Non-traditional Winemaking Regions: Japan
By Somchai Rice
This article series was inspired by one of our workshop participants. She asked why the fruity aromas in wines diminish over time. The answer was complicated. Here’s an expanded explanation of what we think is going on, based on current research.
The aroma compounds that we smell in wine are present in the headspace and are always at equilibrium with the compounds dissolved in the wine. The compounds present in wine aroma include esters, terpenes, norisoprenoids, phenols, aldehydes and ketones. So what happens to these compounds during aging? Read more about Wine aroma during aging - Part 2: Terpenes
By Maureen Moroney
Question: Does blending make a wine better?
It’s clear that the intricate art of blending by a skilled winemaker can elevate a wine. But at its absolute most basic, with no art involved, does the simple act of blending two wines together, in equal portions, create something better than leaving them separate? Read more about Research Rewind
After a seemingly never ending winter, spring is finally in the air. Hopefully, your vines are all pruned and ready to go for the season. This time of year, the vines are patiently waiting between two important stages: winter pruning and shoot thinning. But don’t let that keep you out of the vineyard! Here are a few things you can do to get ready for the upcoming season: Read more about Spring Vineyard Tasks
By Jennie Savits Read more about Regional Focus: Portugal's Vinho Verde (Minho)
