Showing posts with label science. Show all posts
Showing posts with label science. Show all posts
Tuesday, June 26, 2007
Wine's not just good for your heart...
...it may also (both red and white) combat tooth-decay and upper-respiratory-tract-infection bacteria.
Monday, March 26, 2007
Ladybug, ladybug, fly away home...
...you're stinking up my wine:
Ladybugs may look pretty but they also have a dark side. In some places, the polka-dotted insects have become a nuisance by invading homes and crops, including some vineyards. To make matters worse, the bugs produce a foul-smelling liquid that, besides irritating homeowners, can be inadvertently processed along with grapes and taint the aroma and flavor of wine.
***
A growing number of winemakers say that their wines have an abnormal aroma and flavor, known as ‘ladybug taint,’ that resembles the bug’s characteristic odor. Winemakers report that there are more ladybugs in vineyards and on the grapes during harvest. Experts believe that the bugs accidentally become mixed into the juice during processing and fermentation, resulting in inferior wine.
Ladybugs may look pretty but they also have a dark side. In some places, the polka-dotted insects have become a nuisance by invading homes and crops, including some vineyards. To make matters worse, the bugs produce a foul-smelling liquid that, besides irritating homeowners, can be inadvertently processed along with grapes and taint the aroma and flavor of wine.
***
A growing number of winemakers say that their wines have an abnormal aroma and flavor, known as ‘ladybug taint,’ that resembles the bug’s characteristic odor. Winemakers report that there are more ladybugs in vineyards and on the grapes during harvest. Experts believe that the bugs accidentally become mixed into the juice during processing and fermentation, resulting in inferior wine.
Monday, October 23, 2006
Monday, October 09, 2006
The secrets of bubbly bubbly
Want an extra-bubbly champagne experience? Wipe the glasses vigorously with a clean towel before serving.
That's because new research shows that champagne bubbles begin with tiny cylindrical fibers deposited on glasses from the air or towels used to dry the glasses.
The research could help scientists deal with unwanted bubbles in food processing, medicine and other fields.
That's because new research shows that champagne bubbles begin with tiny cylindrical fibers deposited on glasses from the air or towels used to dry the glasses.
The research could help scientists deal with unwanted bubbles in food processing, medicine and other fields.
Thursday, September 21, 2006
More good health news about wine
A new study has found that "moderate red wine consumption in a form of Cabernet Sauvignon may help reduce the incidence of Alzheimer's Disease (AD)."
Saturday, September 16, 2006
Using high tech to determine grape-picking time
California winemakers are probably more amenable than most of the world's vintners to using the latest technological advances, as we discovered at the International Wine and Food Festival in Banff last fall listening to a presentation from Cakebread Cellars outlining their use of remote sensing and other technology.
Here's another example (the "Modeston winemaker" in question is E & J Gallo):
A Modesto winemaker is using the latest 21st century analytical chemistry technology to supplement the time-honored practice of tasting a mouthful of grapes to determine when the fruit is ready for picking.
The winery has turned to spectroscopy and chromatography to evaluate aroma, color, taste and mouthfeel of grapes...
Here's another example (the "Modeston winemaker" in question is E & J Gallo):
A Modesto winemaker is using the latest 21st century analytical chemistry technology to supplement the time-honored practice of tasting a mouthful of grapes to determine when the fruit is ready for picking.
The winery has turned to spectroscopy and chromatography to evaluate aroma, color, taste and mouthfeel of grapes...
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