Article series · 9 parts
Terroir & vinens kemi
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1Expert
Terroir: Soil, Climate and Geology
What is terroir, exactly? A thorough look at how soil, climate, geology and location shape the grape and the wine.
Terroir: Soil, Climate and Geology
What is terroir, exactly? A thorough look at how soil, climate, geology and location shape the grape and the wine.
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2Expert
The acids and pH of wine
A technical guide to the acids in wine: tartaric acid, malic acid and lactic acid, plus the difference between titratable acidity and pH and what they mean.
The acids and pH of wine
A technical guide to the acids in wine: tartaric acid, malic acid and lactic acid, plus the difference between titratable acidity and pH and what they mean.
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3Expert
Phenolics: Tannin, Colour and Structure
A technical walk-through of wine's phenolics: tannins and anthocyanins, where they come from, and how they give colour, structure and ageing potential.
Phenolics: Tannin, Colour and Structure
A technical walk-through of wine's phenolics: tannins and anthocyanins, where they come from, and how they give colour, structure and ageing potential.
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4Expert
The aroma compounds of wine
A technical guide to the aroma compounds of wine: terpenes, thiols, esters and pyrazines, and how they arise from grape to glass.
The aroma compounds of wine
A technical guide to the aroma compounds of wine: terpenes, thiols, esters and pyrazines, and how they arise from grape to glass.
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5Expert
Sugar, fermentation and alcohol
A technical walk-through of alcoholic fermentation: from grape sugar through the yeast's metabolism to alcohol, heat and by-products.
Sugar, fermentation and alcohol
A technical walk-through of alcoholic fermentation: from grape sugar through the yeast's metabolism to alcohol, heat and by-products.
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6Expert
Malolactic fermentation and microbiology
A technical guide to malolactic fermentation: the lactic acid bacteria, the conversion of malic acid, and how it changes flavour and stability.
Malolactic fermentation and microbiology
A technical guide to malolactic fermentation: the lactic acid bacteria, the conversion of malic acid, and how it changes flavour and stability.
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7Expert
Barrel Ageing and Maturation
A technical walk-through of barrel ageing and maturation: the compounds of oak, slow oxidation and the reactions that develop the wine's complexity.
Barrel Ageing and Maturation
A technical walk-through of barrel ageing and maturation: the compounds of oak, slow oxidation and the reactions that develop the wine's complexity.
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8Expert
Stabilisation: Sulphur and oxidation
A technical guide to wine stabilisation: the role of sulphur dioxide, free and bound forms, oxidation and how the wine is protected.
Stabilisation: Sulphur and oxidation
A technical guide to wine stabilisation: the role of sulphur dioxide, free and bound forms, oxidation and how the wine is protected.
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9Expert
Wine Faults and Microbial Spoilage
A technical walkthrough of the most common wine faults: Brettanomyces, volatile acidity, cork taint and oxidation, and the chemistry behind them.
Wine Faults and Microbial Spoilage
A technical walkthrough of the most common wine faults: Brettanomyces, volatile acidity, cork taint and oxidation, and the chemistry behind them.
