Mini-Mouth: Making Wine Better, Thanks To Nanoscience
Wine, with its thousands of chemical combinations, can be hard to judge. As numerous studies have shown, getting experts to distinguish between a $4 bottle of wine and a $40 one is in the luck range
Can a nanosensor do better? Researchers at Aarhus University believe they are on that path, at least when it comes to dryness.
When wine growers turn their grapes into wine, they need to control a number of processes to bring out the desired flavor in the product that ends up in the wine bottle. An important part of the taste is known in wine terminology as astringency, and it is…