 |
Technology |
|
|
|
| July 7th 2008 |
|
| An anatomy of taste |
|
by Dr. Jamie Goode
Sensory information plays only a part in determining our behaviour, because we also unconsciously allow prior experience, marketing messages and memories to shape our perception. That is why experienced tasters perceive wine in a way that is quite different to that of novices.
|
|
|
|
|
|
|
|
| May 29th 2008 |
|
| No-sulphite-added wines hit the marketplace |
|
|
|
| March 10th 2008 |
|
| Investing in flavour |
|
|
|
| January 10th 2008 |
|
| Alternative packaging |
|
|
|
| October 10th 2007 |
|
| The carbon trail of closures |
|
|
|
| August 31st 2007 |
|
| As you like it |
|
by Dr Jamie Goode
Different markets have long had divergent views on what constitutes an acceptable level of sweetness in wine. In southern Europe, where acidities are low, generally dry. in the north, where acidities are often tart, higher levels of sugar are considered beneficial. Dr Jamie Goode notes that the two poles are now moving in opposite directions.
|
|
|
|
|
|
|
|
| August 27th 2007 |
|
| Can wine go the distance? |
|
by James Graham
A new range of ingredients in the wine mix, with the odd sounding names of food miles and carbon footprint, are in danger of leaving a nasty taste in the industry’s mouth if they are not taken seriously, considers James Graham.
|
|
|
|
|
|
|
|
| June 13th 2007 |
|
| A Slow Start |
|
by Dr. Laurent Guinand
The internet is changing not only the way wines are sold, but also how the wine world communicates. While it offers small estates new roads to market, it is forcing larger producers to rethink their distribution policies. Dr. Laurent Guinand looks at the implications.
|
|
|
|
|
|
|
|
| June 13th 2007 |
|
| Sustainable Farming |
|
by Dr. Jamie Goode
Spurred on by environmental concerns, there has already been a small-scale viticultural revolution: biodynamics. The more thoroughly scientific approach of integrated farm management (IFM), which encompasses not just pest and disease control, but also soil health and plant nutrition, may offer a more palatable solution, thinks Dr. Jamie Goode.
|
|
|
|
|
|
|
|
| April 6th 2007 |
|
| Too much of a good thing |
|
by Dr. Jamie Goode
Alcohol levels in wine have risen over the past couple of decades, and it’s seen as a problem, not least because of the marked sensory effects. If we can understand why it’s happening, then perhaps this will give clues as to how to counter it. The answer could lie just as much in the vineyard as the winery, writes Dr. Jamie Goode.
|
|
|
|
|
|
|
|
1 | 2 | > |
|
