Wine making has long been considered an art form by some and a science by others. But a new study into the genetics of wine ingredients is blurring that line even further than before. Recently new funding was secured by the University of British Columbia to further the research behind grapes and yeast that is used in the making of fine bottled wine.
More and more vineyards are turning the wine art form into more of a science by using research such as this to fine tune the quality and taste that goes into each and every one of their offerings. The study from the university will delve into every aspect of the wine making process from the growing of the grapes to the fermentation process in order to completely understand how each and every step affects the overall flavor and quality of the wine produced.
While making wine will still be an art form of blending grapes with just the right flavor and using just the right process many vineyards are just trying to use a little scientific data to ensure that their wine art will be exceptional from bottle to bottle and glass to glass each and every time.