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…
Tag: chemistry
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…
Altering the Chemical Profile of Sauvignon Blanc Wines to Match Consumer Preferences
Tip on reading my reviews: If it’s getting too technical for you in the methods/results, or if you don’t have much time to read through everything, just read the bolded results and skip to the conclusions for a brief summary…
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…