Grape research relies on computers that analyze genetic data.
Managing tannins in the vineyard and cellar is something wine professionals take seriously. They can make or break a great wine, after all.
No yeast, no wine. We all have tiny microbes to thank for giving us the endless flavors and permutations of wine from all over the world. With new sequencing technology being developed, it is now possible to see with much more specificity strains of yeasts in the vineyard than before, when they were simply put onto a petri dish.
The French wine industry has announced the creation of four new vine varieties.
Dry? Sweet? What Does That Even Mean?
NASA: It’s Possible to Make Wine in Space