A side note before we launch into today’s review: Today’s post marks the 50th review of current scientific research related to wine on The Academic Wino! It’s the 71st post overall, but 50th major study review! Seems hard to believe…
Author: Becca
Allergenic Egg White Proteins in Wine: New Methods Detect Measurable Amounts in Finished Wine
The practice of including warnings about possible food allergens on consumer goods is becoming more commonplace across the globe. According to the Directive 2003/89/EC in the European Union, all foods that contain traces of a specific list of potential allergens…
Alternatives to Glass for Wine Packaging: Can Plastic Perform?
In this age of environmental awareness, the wine industry is frequently tuned in to environmentally-friendly alternatives to the status-quo. For example, wineries have been known to recycle their wastes for animal feed, fertilizer, or even pharmaceuticals, in addition to reevaluating…
Antioxidant Capacity of Different Woods: Which Barrels Produce the Healthiest Wines?
Earlier in October, The Academic Wino reported on a study investigating the influence of toasting on the antioxidant capacity and phenolic composition of oak-aged wines (click here for that article). The main finding of that research was that model wines…