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The Wine Lab

The Wine Lab

By: Andreea Botezatu
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About this listen

A sciency podcast series about wine, chemistry, flavor, smell and everything in between hosted by wine and sensory scientist, book worm and food aficionado, Andreea Botezatu.

© 2025 The Wine Lab
Episodes
  • Sour Grapes, Sweet Solutions: How Verjus Could Help Winemakers Beat the Heat
    Jul 14 2025

    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

    For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

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    5 mins
  • Cluster Thinning and Wine Quality: Myth, Method, or Must?
    Jul 14 2025

    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 economic viability. Whether you’re managing a vineyard or just love wine science, this episode offers practical insights to help you make informed decisions.

    📄 Read the full paper here:
    https://oeno-one.eu/article/view/8238

    For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

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    7 mins
  • Uncorking Haloanisoles in Wine
    Jul 14 2025

    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 even sabotage stainless steel tanks. Learn about their origins, their impact on sensory perception, the limits of closures like screwcaps and synthetic corks, and the cutting-edge methods being developed to detect and remove them.

    Whether you’re a winemaker, sommelier, or just a curious wine geek, this episode uncorks the real story behind “cork taint” — and why it’s time to call it haloanisole taint.

    To read the full paper that the episode is based on, visit: https://www.mdpi.com/1420-3049/28/6/2532

    For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

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    6 mins

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