There have been a significant number of studies focused on examining the antioxidant power of wine, studies of which are no stranger to The Academic Wino. Antioxidants and other polyphenols in wine have been shown to be linked to a…
Category: Enology
The Next Step Toward a “Super Wine”: Fortification with Resveratrol May Not Affect Sensory Characteristics of Some Wines
http://www.flickr.com/photos/andreanna/4244854623/ “Functional foods” or “superfoods” are growing increasingly popular among consumers looking for a healthier alternative to their current diet. Functional foods, which are often enhanced or fortified with compounds designed to better ones’ health (i.e., antioxidants), intend to provide…
The Influence of Sour Rot on the Chemical Composition and Overall Quality of Wine
Even with the greatest wine maker in the world, if the grapes are poor quality, the wine will likely be poor quality. Obtaining high-quality grapes is of utmost importance to vineyard owners and winemakers alike, and avoiding disease and rot…
Phenolic Content of Wines Made From Organic Versus Conventionally Grown Grapes: Is There a Difference?
http://www.organicfoodexperience.com/wp-content/ uploads/2011/01/certified-organic.jpg Organic foods, once only spotted in health food stores, are becoming increasingly popular and are found all over the grocery store aisles. While it is unclear whether or not organic foods are higher in nutritional content than more…