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Chemistry World
July 9, 2012
Hayley Birch |
The why of wine-in-a-box's odd taste Bag-in-box wine loses key flavor and aroma compounds to the plastic packaging it is stored in, according to a study by French researchers. But the authors have yet to show how the loss of these compounds affects the taste.   |
Chemistry World
May 26, 2009
Nina Notman |
Wine's chemical memory European researchers have discovered that even 10 years after bottling, wine still holds the chemical signature of the forest from which the barrel used to age it was made. |
Chemistry World
May 13, 2008
James Mitchell Crow |
Overlooked pepper compound gives red wine its spice Australian chemists have identified the compound responsible for the peppery aroma of the country's iconic Shiraz wines - and discovered the same molecule is by far the strongest aroma in peppercorns themselves. |
Chemistry World
June 1, 2012
Andy Extance |
Raising a glass to champagne Gerard Liger-Belair found that no one had explored the physics of bubbles and foam in champagne and sparkling wine before. Now, 15 years later, his research has made him leader of the 'bubble team' in a laboratory of oenology -- or wine research. |
Chemistry World
July 30, 2008
Ruth Tunnell |
Bourbon's blueprint revealed Researchers based in Germany have picked out the molecules responsible for the aroma of Kentucky bourbon, in order to understand - and perhaps control - the spirit's flavor. |
Chemistry World
September 28, 2009
Phillip Broadwith |
Champagne's aromatic chemistry The bubbles that fountain from a glass of champagne ferry a complex array of flavour molecules into the air above the glass, lifting the aroma towards you as you take a sip - and the molecular profile of this aerosol blend is very different to that of the bulk liquid, say European scientists. |
AskMen.com
James Raiswell |
4 Steps: Wine Tasting Follow our four simple steps to wine tasting and you'll be sipping it like a pro in no time. |
Chemistry World
March 14, 2007
Karen Harries-Rees |
Chemistry Gives Winemakers Control Scientists have found links between the chemical composition of Shiraz red wines and their mouthfeel, textural characteristics that could give winemakers greater control. |
Wired
November 2001
William Neuman |
The Grapes of Math A biochem company called Enologix says it's cracked the code for making fine wine. Care for a nice norisoprenoid anthocyanin blend? |
AskMen.com
January 26, 2001
Gregory Cartier |
A Lesson In Port Wine Almost out of nowhere, Port wine has emerged as an alternative to wine and cocktails at luncheons, after-work outings and home get-togethers... |
AskMen.com
Aaron Sherman |
Trends In Wine The world of wine is ever-changing. But if you stay abreast of these new trends, you'll always be the suavest guy at the dinner party. |
AskMen.com
Gregory Cartier |
5 Rules Of Wine Etiquette Why spoil a good bottle when you can maximize enjoyment with some very simple steps? |
AskMen.com
September 7, 2001
Gregory Cartier |
Wines From Around The World Let's stroll down Wine Avenue and explore some affordable and interesting wines from around the world... |
Science News
April 28, 2007
Janet Raloff |
Gardeners' Friend Causes a Stink An invasive ladybug species is contributing a bad taste to wines made from infested grapes. |
BusinessWeek
June 26, 2006
Robert Parker |
Parker, At Your Service Why trust Robert Parker? Because his wine selections are based on nothing beyond his palate. |
AskMen.com
James Raiswell |
4 Wine Pairing Rules Even the most sacred pairing rules are not immune to change in oenophilic circles. |
AskMen.com
February 21, 2003
Gregory Cartier |
Great Wines For Under $15 How tough is it to find a good wine for under $15 these days? Not as tough as you might think. |
BusinessWeek
July 21, 2003
Amy Cortese |
Wines: The Rise of the Reds As U.S. wine sales grow, reds have overtaken whites. |
Seasoned Cooking
November 2008
Alet Viegas |
Wine For The Thanksgiving Meal Thanksgiving is here and now is the time to choose the perfect wine to compliment the meal. |
Prepared Foods
September 2007
Amy Schauwecker |
Maximum Flavor Systems Excerpts from a recently published book on flavorings provide insights into the impact of hydrocolloids, protein and fat on aroma and flavor release. |
Science News
May 18, 2002
Janet Raloff |
A Cold Observation about Wine (with recipe) Drinking wine -- especially the red varieties -- appears to help ward off the common cold, according to a new study... |
Chemistry World
August 21, 2008
Ananyo Bhattacharya |
Skin cancer's unique smell mapped US researchers mapping the volatile chemicals emitted from skin cancers have found that the levels of just two compounds could differentiate diseased from healthy tissue. |
Food Processing
November 2007
Mark Anthony |
Something in the air Much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel. |
AskMen.com
James Bassil |
Wine Tips From A Sommelier A conversation with Elyse Lambert, spokesperson for the Montreal Wine & Spirits Show, about the exhibition, the sommelier industry, and some insider tips on selecting and drinking wine. |
Inc.
July 2006
Max Chafkin |
May I Show You a Cabernet? What to look for in a wine store. |
BusinessWeek
May 3, 2004
Amy Cortese |
Wine: Winner By A Nose Ratings can guide you into the world of wine, but trust your own taste, too. |
| AskMen.com |
5 Wines You Should Know Start your journey of wine-discovery by exploring the five wines you should know, tasting our recommendations and picking your favorites. |
Chemistry World
April 10, 2015
Jennifer Newton |
Camera turned wine connoisseur Researchers analyzed different wines, in different glasses -- including different shaped wine glasses, a martini glass and a straight glass -- at different temperatures. |
BusinessWeek
July 24, 2006
Robert Parker |
From Spain, Crisp Summer Wines If you're not familiar with Spanish wines, it's time give them a try. |
Chemistry World
December 19, 2011
Rebecca Trager |
US agencies collaborate to test 10,000 chemicals A high-speed robotic screening system jointly initiated by three key US health agencies began testing more than 10,000 chemical compounds for potential toxicity on 7 December. |
Chemistry World
January 2012 |
Column: The crucible Why do some combinations of flavors strike us as appealing and others as peculiar? |
AskMen.com
Luc Gougeon |
The Art of Wine Tasting Is wine drinking only reserved for a small, elitist caste? Definitively not. Everybody should enjoy wine, and the good news is that you don't need a fortune to do it. Here's a wine primer as simple as Billy Joel lyrics: "a bottle of red...a bottle of white." |
BusinessWeek
July 25, 2005
James E. Ellis |
The Power of One Palate In "The Emperor of Wine: The Rise of Robert M. Parker, Jr., and the Reign of American Taste," Elin McCoy delivers an illuminating look at and fascinating analysis of the substantial influence on the global wine market by America's preeminent oenophile. |
BusinessWeek
May 2, 2005
Jeffrey M. Laderman |
Wine Savvy In 108 Steps A wine expert offers shortcuts to a connoisseur's confidence. |
Chemistry World
November 2011
Derek Lowe |
Column: In the Pipeline In recent years there's another class of 'unknown' compounds that's become more prominent than ever: the ones you can buy from the chemical catalogues. |
Fast Company
David Lumb |
Science Confirms: Your Brain Responds Differently To Wine You Think Is Expensive Researchers have found that preconceived beliefs about a wine's price may actually change the drinker's brain activity, according to a study published in the Journal of Marketing Research. |
AskMen.com
Gregory Cartier |
Best Summer Wines The fact of the matter is that wine and summer food (and weather) are best mates. The trick is to find the ideal wines to pair with your backyard meals. |
Chemistry World
June 8, 2007
Victoria Gill |
A Good Year for Mouth Wash Researchers have provided another excuse for wine lovers to extol the virtues of their indulgence. A team at the University of Pavia have shown that both red and white wine can kill the bacteria that cause tooth decay. |
BusinessWeek
July 2, 2007
Robert Parker |
Fruity Wines That Love A Good Barbecue Barbecue wines should be inexpensive, immensely fruity, largely un-oaked, and have loads of red and black fruit. Here are some favorites from around the world. |
BusinessWeek
June 18, 2007
Robert Parker |
Napa Cabernet: Variations On A Theme Given cabernet sauvignon's popularity - and stratospheric prices - this is a good time to look at how recent vintages are shaping up. |
AskMen.com
June 15, 2001
Gregory Cartier |
The Basics Of Wine I caught up with my good friend, Gerard Spatafora, who modestly describes himself as a wine lover but I consider him quite the connoisseur. I asked him some questions to help out the everyday man... |
Fast Company
Elizabeth Segran |
You Can Now Have Wine Delivered With Your Blue Apron Dinner Blue Apron, a newly minted unicorn in the boxed meal space with a recent $2 billion valuation, has just launched Blue Apron Wine. |
BusinessWeek
May 12, 2011
Duane Stanford |
Targeting Millennial Wine Drinkers Online More than 40 percent of Millennials increased wine drinking last year. Constellation has boosted digital marketing 150 percent to reach them. |
AskMen.com
November 21, 2003
Gregory Cartier |
How To Read Wine Labels All it takes is some basic analysis to decipher the code. I hope this small lesson will help you the next time you're stuck in a nice restaurant with a hot date. |
BusinessWeek
August 6, 2007
Robert Parker |
White Delights From Spain Spain produces some of the world's crispest, most refreshing, and easiest-drinking dry white wines. |
Chemistry World
August 26, 2007
Michael Gross |
Grapevine Genome Reveals Wine's Flavour Secrets The genome of the grapevine, Vitis vinifera, has been decoded by scientists. The research reveals the genetic origins of certain aromas and health-promoting compounds in wine. |
BusinessWeek
June 26, 2006
Stephen J. Adler |
Welcome, Robert Parker Wine critic Robert Parker is joining BusinessWeek as a columnist. |
AskMen.com
James Raiswell |
Learning About Wine Here are a few ways to get some real hands-on experience that will have you enjoying -- and learning about -- the grape in no time at all. |
AskMen.com
James Raiswell |
11 Champagnes To Celebrate The New Year Choosing from among more than 12,000 brands of champagne and sparkling wine can be difficult. Fear not -- here's help. |
Chemistry World
January 2008
Dylan Stiles |
Column: Bench Monkey The benefits of ethanol. |
