Posted: January 8, 2026
Microvinification can yield reliable analysis
Fermenting just about a quarter cup of wine—a process called microvinification—may lead to less expensive methods of developing new wines and improving old ones, suggested Ezekiel Warren, doctoral candidate in food science and first author of a study published in the American Journal of Enology and Viticulture.
With proper replication, microvinifications can give trustworthy results for wine chemistry, according to study senior author Misha Kwasniewski, associate research professor of food science.
—Jeff Mulhollem
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