The Wine Lab

Send me your thoughts at ibotezatu5@gmail.com Why does a glass of wine smell like blackberries, jasmine, or freshly cut herbs—when it’s made entirely from grapes?  In this episode, we explore the complex and fascinating science of wine aroma.  From compounds naturally found in grapes and flowers to the transformative role of fermentation and microbes, we trace how scent molecules form, evolve, and...

Send me your thoughts at ibotezatu5@gmail.com In this episode of The Wine Lab , we swirl through the science of malolactic fermentation (MLF), the process that can soften wine and elevate complexity, but also invite spoilage and instability, especially in high pH wines. We break down what MLF actually is, why winemakers use it, when they avoid it, and how to manage its benefits and risks with prec...

Send me your thoughts at ibotezatu5@gmail.com Can a splash of sour grape juice make wines better in a warming world?  In this episode, we explore how verjus—juice from unripe grapes—can improve wine chemistry, reduce alcohol, and enhance sustainability in hot-climate winemaking. Based on research from Texas A&M University.   👉 Read the full paper Support the show For more detailed wine scienc...

Send me your thoughts at ibotezatu5@gmail.com We’ve all heard of “corked” wine — but what if that wet dog smell isn’t the cork’s fault at all? In this episode of The Wine Lab , we explore the fascinating and frustrating world of haloanisoles : TCA, TBA, TeCA, PCA, and their highly aromatic footprint in wine. These powerful compounds can travel through the air, cling to barrels and insulation, and...

Send me your thoughts at ibotezatu5@gmail.com Can fewer grapes mean better wine? In this episode of The Wine Lab , Dr. Andreea Botezatu explores the science behind cluster thinning , a time-honored but hotly debated vineyard practice. Drawing from a recent narrative systematic review, we break down what the research really says about its impact on wine aroma, phenolics, sensory quality , and econo...