Wine lovers have probably experienced this. When opening a bottle there can be a smell similar to one of a damp basement or wet dog. But there's nothing wrong with the wine. Instead, there's a trace chemical that leaked out of the cork, which confuses your olfactory receptors into thinking that the vino is fino. Yet it is not ruined. And now, here's a chemistry lesson from hell.
With recreational marijuana becoming a big deal, how can you differentiate one source of weed from another? California farmers take a page from their wine handbook: marijuana appellations, or geographical designations for growing regions.
It's a new era for winemaking. Long the domain of craftsmen and connoisseurs, scientists worldwide are utilizing new technologies and combining forces to create better vino. In fact, Washington State University has an entire program dedicated to the science of wine.
One of ACSH's missions is to change the media narrative about science and health. Too often, the media publishes "click bait" with the intention of scaring people or promoting a new food fad. That does a disservice to the public. We aim to rectify this by getting quoted in as many media outlets as possible, and here's where we appeared recently.
Unlike human skin or electronic gadgets, aging makes red wine better. While the reasons are complex, they all boil down to chemistry.
You best get your drink on this week, while beer and wine consumption is good for you! Over the years, there have mixed results on alcohol consumption and benefits to the body. This week, having two glasses of beer or wine could cut one's risk of premature mortality by 18 percent. At least that's the conclusion from one study which studied the habits of people who live past their 90s, since 2003.
From telecommunications and transportation to healthcare and entertainment, cutting-edge technology serves society well. But not when it comes to food. Oh no. We don't want technology anywhere near that. Neanderthal know-how is perfectly fine, thanks. What's behind that bizarre thinking?
Brown marmorated stink bugs are fond of fruit such as grapes. During winemaking, the critters become stressed (being squashed tends to do that), and the stink bugs live up to their name by producing a compound.
Once inside a wine bottle, oxygen can combine with other compounds to provide fuel for bacteria. This is particularly true for white wine. The right amount of oxygen can deliver a pleasing libation. An insufficient amount, however, cause a white wine to deliver hints of cabbage or rotten eggs.
When the word "natural" gets attached to any food or beverage, misunderstandings are sure to follow. Because without looking closely, the impression one receives usually is that "natural" is "better," and the process creating that natural product must be "healthier." Often that's not the case. Take "natural wine," for example.
An analysis of 87 studies squashed the notion that moderate consumption of alcohol (including wine) has any benefit to longevity. This comes after earlier research seemed to indicate the opposite. We wish science would make up its mind.
If you are in the something purple in a bottle will make me live longer camp, you will no doubt be disappointed by a new study in JAMA that was published by Dr. Richard D. Semba and colleagues of the Johns Hopkins University School of Medicine in Baltimore.