Every chemical compound in grapes and in wine play some role in the life of the grape/wine, be it during physiological processes during the growth stage, or in the finished wine itself, where it may contribute to the taste and…
Category: Chemistry
Identifying Melatonin in Wine: A “New” Antioxidant with Potential Positive Health Benefits Found
Almost a year ago, The Academic Wino presented an article that examined the role of melatonin in grapes. Results of that study found that melatonin fluctuates in the grape vine and grapes during the day, and that in order to…
Distinguishing Terroir Effects Using NMR and ECVA Analysis
An aside before this post begins…. This is the 100th article reviewed by The Academic Wino!!! We’ve posted over 130 total posts on this blog, but this one is the 100th peer reviewed article presented! I can’t believe I’ve read…
The Phenolic Composition of Cabernet Sauvignon Wines in China: Demonstrating Terroir Effects
Phenolic compounds, which are found in grapes, can significantly influence the aroma, flavor, mouthfeel, color, and overall quality of a wine. These compounds are found naturally in grapes, however can also be synthesized throughout the fermentation and aging processes. As…