From harvesting to bottling, analytical chemistry is an essential part of the winemaking process

Chemical analyses improve process for both grapes and corks

Sulfites can occur naturally in the winemaking process or can be added by producers to preserve freshness and boost flavor in a vintage, but some people have an intolerance to them

While low levels of salt can improve the flavor of wine, in excess it can lead to unpalatable tastes, reduce fruit yield and damage the long-term health of grapevines

U of T team contributes to discovery of 8,000-year-old wine production in ancient Middle East

The new finding joins other recent work connecting genes to flavors in wines and beers, and may be used to grow yeasts that produce new flavors

Formation of unwanted aromas in wine explained

We all know at least one wine snob who goes through all sorts of rituals that they swear will bring out the best flavor

 A sensitive device for detecting a compound that can affect wine's fragrance

Contest asks public to name the newest Cornell grape