Nearly every single person reading this blog is well aware of the fact that fermenting and aging wine in oak barrels adds wood-specific sensory characteristics to the wine, which come from certain volatile chemicals in the wood interacting with the…
Category: Enology
Creating a Healthier Wine: Influence of Winemaking Techniques on Phenolic Composition of Red Wine
As we’ve seen many times here on this blog and on many other sources, red wine is chock full of phenolic compounds that not only contribute to the sensory characteristics of the wine, but also provide numerous health benefits for…
Smoke Taint Revisited: What Progress Has Been Made?
The following article is a discussion between The Academic Wino and leaders in the wine treatment business in the United States. Interviews were conducted in November 2011, so any new research since then will not be included in the discussion.…
Presence of Sugar in Sparkling Wines May Affect Resveratrol Content and Antioxidant Capacity
With the new year arriving in a couple of days, what better than to finish off 2011 with an article discussing sparkling wine! http://i956.photobucket.com/albums/ ae43/kfwritesbooks/champagne-toast.png As many of you know, sparkling wine is created when a still wine undergoes an…