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September 15th 2008
Expanding on reduction

by Dr Jamie Goode

By sealing the bottle tightly, metal-lined screwcaps create a low redox potential environment that can turn clean wines into smelly ones, explains Dr Jamie Goode. But this doesn’t seem to be an issue for consumers - so should those selling wines worry?

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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.
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May 29th 2008
No-sulphite-added wines hit the marketplace

by Dr. Jamie Goode

As the ‘organic’ label can only be used in the US if no SO2 has been added to the wine, producers have long looked for ways to avoid it. Now, international demand for ‘natural wine’ is fuelling new attempts.

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March 10th 2008
Investing in flavour

by Dr Jamie Goode

Winemakers and buyers must be careful that they don’t assume that all consumers share their taste preferences. Dr Jamie Goode asks whether understanding the variation in taste among individuals could be useful for the wine trade.

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January 10th 2008
Alternative packaging

by Dr Jamie Goode

The need to innovate in order to create a point of difference plus environmental concerns are driving the growth in alternative packaging. Now that screwcaps have been accepted in some markets, Dr Jamie Goode looks at what’s next.

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October 10th 2007
The carbon trail of closures

by Dr Jamie Goode

Just when you thought nothing more could be said about closures, along comes another twist of the bottle top - sustainability. Dr Jamie Goode takes a look at the many environmental issues surrounding wine bottle closures.

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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.
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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.
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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.
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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.
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How to break into the US market
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South Africa: The honeymoon is over
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