While the electronic tongue bears little physical resemblance to its namesake, the strand-like sensory probes of the "e-tongue" still outperformed human senses when detecting contaminated wine in a recent study.
Biotechnology
Apr 17, 2024
0
14
While it is the fastest growing sector of the wine-packaging market, canned wine faces a few hurdles. It's not considered as elegant as wine in a bottle, and it's not as popular as the formerly maligned "wine bag in a box." ...
Analytical Chemistry
Apr 16, 2024
0
108
Since the International Organization of Vine and Wine (OIV) approved the use of ultrasound to promote the extraction of grape compounds back in 2019, its application for obtaining superior red wines has been studied extensively.
Biotechnology
Jul 13, 2023
0
8
Red wine goes with meat; white wine goes with fish. Port goes with Stilton. Never drink wine after eating artichokes. These rules about how to pair wine with food have solid chemical underpinnings—but many others don't.
Other
Aug 29, 2022
0
10
Israeli archaeologists on Monday said they have unearthed a massive ancient winemaking complex dating back some 1,500 years.
Archaeology
Oct 11, 2021
0
102
Researchers at the University of Adelaide have found several grape varieties native to Cyprus, which tolerate drought conditions better than some international varieties popular in Australia, contain chemical compounds responsible ...
Plants & Animals
May 17, 2021
0
11
Wine and spirits are complex mixtures of flavor and aroma compounds, some of which arise during aging in wooden barrels. Among other compounds, oak wood releases coumarins, but how they affect wine's sensory properties is ...
Analytical Chemistry
Jul 15, 2020
0
18
Sauvignon blanc, semillon, or chardonnay—when you reach for your favorite white, it's the clean, clear sparkle that first catches your eye. Or does it? When white wines look cloudy it's a sign of protein instability, and ...
Bio & Medicine
May 11, 2020
0
17
When you take a sip of wine at a family meal or celebration, what do you notice?
Other
Dec 9, 2019
0
8
University of Adelaide wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid.
Biochemistry
Nov 19, 2019
0
53
