The use of oak in wine fermentation and aging is a very common practice that has an overall positive influence on the flavor and aroma of wine, as well as its complexity and overall quality. Specifically, oak transfers many volatile…
by Becca • • Comments Off on What Motivates You to Drink?: Comparing Reasons For Drinking with Problem Drinking in Australian Adults
In July of last year, The Academic Wino covered a paper that examined the perceived healthiness of wine, and whether or not that perception led to an increase in wine consumption frequency and an increase in willingness to pay for…
by Becca • • Comments Off on Call for Guest Bloggers / Writers
Hello, readers! I am writing this brief post to call out to all those interested in writing or blogging to consider submitting a guest post for The Academic Wino! My long-term goal for this blog is to post daily with…
The use of commercial fungicides is commonplace in conventionally managed vineyards, often utilizing sulfur or synthetically produced formulations. With the use of these fungicides there comes an associated health risk, both to the environment and to those animals or people…