Exploring Enhanced Phenolic Extraction Methods with Alex Remy of Atlas Wine Co.

Exploring Enhanced Phenolic Extraction Methods

In collaboration with long-term client Alex Remy from Atlas Wine Co., we explore the impact of extraction methods on wine phenolics. Discover how the use of gentle destemming technology, co-fermentation, and saignée techniques influence color, tannin, and consumer sentiment. Through phenolic analysis and sensory predictions, we uncover the secrets behind crafting wines that appeal to a diverse range of palates.

Crafting a Sustainable Legacy: Spotlight on Virginia Usher of Mendocino Wine Company

Recently appointed Director of Winemaking at Mendocino Wine Company, Virginia Usher is the backbone that supports the winery in making sustainable, organic wines that are true to the roots of the county’s legacy. She oversees all aspects of production and winemaking for the company’s portfolio of seven in-house brands and custom crush operations. A self-proclaimed […]

How Science is Changing the Way We Understand Wine Perception

This article is a summary of a longer story published on Unite.AI called: How Tastry “Taught a Computer How to Taste.” To read the full story, click here.   When we embarked on our research journey six years ago, we had a simple yet ambitious hypothesis: the key to understanding how people perceive wine—its taste, […]

Secrets of the Best-Selling Chardonnays’ Flavor Profiles Revealed

Chardonnay is a varietal with one of the largest ranges when it comes to flavor profile and preference. Fruitiness can range from austere and chalky wet stone flavors to lemon balm to ripe tropical pineapple. Oak flavor can be powerful, weak or anything in between. Malic/Lactic ratios and concentrations, diacetyl and a whole host of […]

Harvest Discount – 15% off Wine Sample Analysis

WIN Expo Exclusive: We’re bringing our harvest discount back for one week only, starting on WIN Expo– November 30 – December 5, 2023.  Take advantage of 15% off Tastry’s analysis of finished, tank, and barrel samples. Receive visibility on all 96 Tastry characteristics: Standard Chemistry (15) Oak (10) and Perceptual Oak (10) Phenolics (12) Fruit/Esters […]