“We are born at a given moment, in a given place, and, like vintage years of wine, we have the qualities of the year and of the season of which we are born.”
– Carl Jung
At the borders of enology, chemistry, sensory, and viticulture lies the investigations of the Mansfield Research lab. With a focus on practical challenges facing small, local wineries, areas of research aim to cover pressing questions facing the wine industry as well as addressing fundamental questions that remain unanswered in the world of wine. Recent areas of research have included fermentation nutrition, fermentation kinetics, yeast strain identification, and phenolic composition and, on a larger scale, how these variables affect consumer perception and acceptance of resulting wines.