We’ve all heard over and over that red wine is good for your heart. Studies have shown that wine consumption reduces blood platelet aggregation, which ultimately helps prevent many cardiovascular diseases. The polyphenolic compounds in wine are primarily responsible for…
Month: April 2012
Cellulose Polymers Shown to Reduce “Brett” Character in Wines
Ethylphenols are compounds that are known to be present in wines and other alcoholic beverages, and often produce “off” flavors such as pharmaceutical or animal-like (e.g. “horse sweat” or leather tones), and are considered to be responsible for “Brett character”…
April Round-Up
Life is busy busy these days for The Academic Wino! In lieu of a review post today, I’m happy to prepare a summary of some fascinating articles already covered within the past few months on this blog. Feel free to…
Organic Viticulture Methods Alter Microbial Population Structure Towards Natural Biocontrol
As a result of conventional farming practices, many natural habitats have been destroyed, and the plant protection methods employed have not only been thought to cause human health problems, but also contribute to about 30% of greenhouse gas emissions. One…