In celebration of the New Year, we’ll once again focus our blog posts on current research related to Champagne/sparkling wine! Briefly, the bubbles in Champagne and other sparkling wine beverages are created by trapped CO2 molecules during the secondary fermentation…
Countless studies have shown that the serving temperature of wine is critical in terms of what aromatic attributes are notable and which are diminished. In other words, the temperature at which you serve your wine could make or break your…
It’s always fascinating to see what new products are being invented and patented in regards to wine technology. Previously on The Academic Wino, I presented the “Self-Aerating Wine Bottle” in the first installment of “Wine Technology of the Future”. Today’s…
Now that I have done two medical-related reviews in a row, it’s time I review some research in another field. For today’s post, I’ve decided to review an article based on sensory perception and wine tasting. A very common question…