By Maria Ferrand

Yes, Paula Silva, I would be honoured to continue your post on ‘The science behind the wine label’. However, I have to admit that your solemn title left me a bit nervous. After all, I am not a scientist, and even as a researcher, I consider myself a novice in academic writing. So I thought it might be appropriate to borrow the words in my title from those of François Guichard in his essay on the language of labels (2000). Although it might sound provocative, it reflects my approach to this topic as both a researcher and a practitioner: wine labels are, indeed, ‘a modest piece of paper’ – yet they hold an enormous communicational and symbolic potential. Find out more

By Panagiotis Arapitsas

According to the International Organisation of Vine and Wine (OIV), wine is defined as the beverage resulting exclusively from the partial or complete alcoholic fermentation of fresh grapes. Lately, scientist started to use holistic/untargeted analytical approaches and try to follow the largest number of metabolites possible, without pre-define the metabolites of interest. Researchers working in this field known as metabolomics, are usually surprised in front of the richness of the wine metabolic fingerprint. In fact, between others, wine is a unique food/beverage because of its wide metabolic space coverage. Wine could be the richest food/beverage in term of number of metabolites. Find out more

By Paula Silva

Blogs are an easy way to access a large amount of cutting-edge information with some expert analysis on emerging and controversial issues. Now, exist about 1000 of wine blogs with different purposes. Since there are no official guidelines or rules regarding what can be published, I decided to explore the importance of scientific knowledge in the professional life of a blogger. I want to thank to Amanda Barnes, Andrew Graham, Bjarne Mouridsen, Hugo Sousa Machado, Leeann Froese and Magnus Reuterdahl for accepting to answer my questions. Find out more