I just wanted to make a quick note to let you know that there will be only one post up this week (Tuesday’s post: Chestnut Wood as an Alternative to Oak Wood: Differences in Aromatic Potential) since Becca is on…
Month: January 2012
Chestnut Wood as an Alternative to Oak Wood: Differences in Aromatic Potential
Nearly every single person reading this blog is well aware of the fact that fermenting and aging wine in oak barrels adds wood-specific sensory characteristics to the wine, which come from certain volatile chemicals in the wood interacting with the…
New Formulations of Fungicide May Alter Sensory Characteristics in White Wine
Fungicides are frequently used in viticulture to treat and prevent various diseases such grey mould (Botrytis cinerea), powdery mildew (Erisiphe necator), and downy mildew (Plasmopara viticola). New formulations of fungicides are currently being tested to replace older, more controversial applications,…
Higher Rates of Wine Consumption are Associated with Lower Rates of Traffic Fatalities: Suggestions for Policy Changes
There have been many studies performed examining the economic effect of alcohol policies in the United States (i.e. taxes and minimum drinking age), however very little has been done regarding the distribution of these alcoholic beverages. Currently in the United…