We’ve all heard over and over again on not only this blog but many media outlets that wine (particularly red wine) contains certain compounds that render the beverage beneficial for many aspects of human health. There is a growing trend…
by Becca • • Comments Off on The Influence of Water and Temperature on the Volatile Compounds of Oak Barrel Staves
Many of you already know that using oak barrels during winemaking and aging increases the complexity of the finished wine, and often increases the overall quality of the wine. Using oak changes the aroma and color, as well as the…
by Becca • • Comments Off on Using Two-Dimensional Correlation Spectroscopy To Screen For Smoke Taint in Wines: A Novel Approach
Smoke taint is a significant threat to wine quality, and is relatively common in places that are more prone to wildfires (specifically, Australia and parts of California). Smoke taint in wine is created when grapevines are exposed to a significant…
Wine, unlike many other food and beverage products, is somewhat frequently more subject to fraudulent practices that result in significant financial losses for those unknowing victims purchasing what they thought was a high quality wine when in fact it is…