What We're Reading --

Decoding the Origins of Wine Aromas

Tasting rubrics like the Wine & Spirit Education Trust’s Systematic Approach to Tasting and the tasting grid preferred by the Court of Master Sommeliers for codifying wine aromas were state of the art when developed, but recent advances have allowed researchers to expand the wine-aroma universe by linking the seven aroma-precursor systems in grapes to potential aromas. (Deborah Parker  Wong)

Can Alternative Yeasts Lower Wine’s Alcohol Content?

Rising alcohol levels in wine due, in part, to a warming climate are prompting winemakers to look for alternative yeast strains beyond Saccharomyces cerevisiae (SevenFifty Daily)

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