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…
Biogenic amines are carefully monitored in the food and beverage industries, since if they are taken in at too high of concentrations, they can cause significant health problems including headaches, breathing problems, and cardiac problems. Biogenic amines are nitrogen-based compounds…
One very important step in the white winemaking process is the removal of proteins that cause a hazy appearance of the wine while in storage. Often, bentonite is used to remove these proteins, as the negatively charge bentonite will attract…