by Becca • • Comments Off on The Influence of Alcohol Level and Polyphenol Content on Oral Release and Persistence of Esters in Wine
Earlier this year, I covered an article looking at the influence of alcohol content on aroma (esters) release in wine tasting. I’m sort of following up on that post with a new study by the same authors taking the concept…
by Becca • • Comments Off on How Wine Composition Influences Acceptance of Wines Infected with Brettanomyces
There are a lot of ways a wine can be spoiled, one of which is an infection by the yeast Brettanomyces bruxellensis – or Brett. When a wine is infected with Brett, is can exhibit undesirable sensory characteristics such as…
Hello readers! I am currently on my maternity leave spending some quality time with my family! Enjoy this guest post from today’s featured author, William R. Cupach, Ph.D. William R. Cupach is Professor Emeritus in the School of Communication at…
by Becca • • Comments Off on Wine Literature Review Lightning Round: 18th Edition
It’s very difficult, if not impossible, for one single person to thoroughly review every single piece of peer reviewed literature related to wine that is published every day. This Wine Literature Review Lightning Round series presents three new papers (within the past year or…