Alice ShawbrookinVinia MagazineHow to Understand Wine: Enhancing AgentsCrushed-insect colourings and hot steel tiles: the weird and wonderful world of wine manipulationNov 25, 20201Nov 25, 20201
Alice ShawbrookinVinia MagazineWine History: ForgeryAs much as 5% of wine sold in secondary markets today is fraudulent…Nov 16, 2020Nov 16, 2020
Alice ShawbrookinVinia MagazineBottle Stoppers: Cork Taint, The Discovery of the Cell and Oily ActivitiesThe way we seal wine has changed over the years…Jul 8, 2020Jul 8, 2020
Alice ShawbrookinVinia MagazineHow to Understand Wine: Added SugarSince antiquity, we have been using high-sugar additives to bolster the alcohol content in wines by transforming excess artificial sugar…Jul 1, 20201Jul 1, 20201
Alice ShawbrookinVinia MagazineHow to Understand Wine: Vine TrainingWhat techniques do we use when training vines?Jun 24, 2020Jun 24, 2020
Alice ShawbrookinVinia MagazineWine History: The Story of ChampagneRiddling, lead crystal and other curiosities of the champagne revolutionJun 17, 2020Jun 17, 2020
Alice ShawbrookinVinia MagazineWine History: How Did We Start Using Barrels?What did we use before? And why were barrels the perfect solution?Jun 9, 20201Jun 9, 20201
Alice ShawbrookinVinia MagazineHow To Understand Wine: What Do Oak Barrels Do?The chemistry and history of oak tannins, malolactic fermentation and moreJun 5, 2020Jun 5, 2020
Alice ShawbrookinVinia MagazineHow to Understand Wine: The Science of YeastWhat is yeast? Where does it come from? And why does it make a difference?May 29, 2020May 29, 2020
Alice ShawbrookinVinia MagazineWine History: How We Age WineAncient techniques: pine needles, honey, sulphur candles and the natural wine movementMay 20, 20201May 20, 20201
