The use of oak in wine fermentation and aging is a very common practice that has an overall positive influence on the flavor and aroma of wine, as well as its complexity and overall quality. Specifically, oak transfers many volatile…
Category: Chemistry
The Effect of Light and Temperature Exposure on Wine Color Development: The Role of Bottle Color and Weight
Examining the Influence of Cherry Wood Barrel Aging on Red Wine Color
“Like” The Academic Wino on Facebook by clicking here! Follow The Academic Wino on Twitter by clicking here! (@TheAcademicWino) Oak aging is a very common practice in winemaking, particularly in wines destined for a higher quality designation. In general, with oak aging…
Eliminating the Fishy Aftertaste of Wine-Seafood Pairings: A Novel Approach
There is a whole host of information, both scientific and anecdotal, on how to pair wine with food, which is in a continual state of flux. One example of a wine and food pairing that is often not recommended is…