Aromas in a glass of wine largely depend on the amount of alcohol—the higher the alcohol concentration, the more aroma compounds. In light of recent warnings from government agencies about the ...

When many of us start learning to taste wine, it's commonly taught that a “corked” bottle is easily recognizable by a “wet cardboard” aroma. But not everyone ... is caused by trichloroanisole, or TCA, ...

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to ...

Proponents of sulfite-free wines may say that the sulfur-based compounds are responsible for headaches and flushed skin. Some people are truly allergic to sulfites and can suffer from hives ...

But in a study in ACS’ Environmental Science & Technology Letters, researchers describe how aroma compounds released from the melted wax can react with ozone in indoor air to form potentially toxic ...

Though the finished wine was well-received for its mild taste, it lacked a pronounced floral aroma. This prompted Hisatomi to expand his research into Mister Lincoln yeast. He eventually stumbled ...