The use of oak in wine making, be it with oak barrels or oak chips, has a significant effect on the flavor, aroma, texture, and color of the finished wine. Traditionally, three different species of oak have been used for…
Author: Becca
Who’s Your Daddy?: Petite Sirah
For today’s “Who’s Your Daddy” post, we will be exploring the origins of Petite Sirah. http://wine.appellationamerica.com/images/ competitions/Petite-Sirah-Gnarly-Vine.jpg Petite Sirah, also known as Durif or Petite Syrah, was originally developed in the late 1800s in France, though is probably most known…
Inhibition of Cholesterol Oxidation by Wine: It’s Not All About Resveratrol
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…
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”…