The article presented today is mainly a short test of methods, though it could have some interesting and potentially important applications in the wine world. There are several ways to create wines with higher levels of residual sugar, one of…
Category: Chemistry
Evidence for Damaging Effects of Heat Exposure on Wine During Transport and Storage and Recommendations for Protection
It is well known that long term heat exposure is detrimental to the quality of wine, specifically its sensory characteristics and ability to age. Excessive heat can also alter a wine’s physical and chemical stability, such as showing a cloudy…
Influence of Geographical Location on Volatile Composition of Spanish Oak
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…
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”…