Making wine in the Nordic countries is far from the glamour associated with Europe's famed wine chateaux: here the sun is fickle, the season is short and diehard aficionados work up more sweat than wine but climate change ...
Environment
Sep 27, 2019
0
21
Award winning wines tend to be more complex and the best have high ethanol and sugar levels.
Other
Sep 18, 2019
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5
Consumers are more willing to pay for wine that comes with an organic or organic grape label but providing information about certification standards and organic production practices reduces consumer willingness to pay for ...
Social Sciences
Jun 26, 2019
1
8
The rotting remains of a number of tigers, lions and cougars were recently discovered in a raid on a house in Prague. This disturbing find was the culmination of a five-year investigation that revealed an illegal trade in ...
Plants & Animals
Nov 26, 2018
1
7
No matter if it's grandma's cookies or commercially produced rolls, pastry lovers expect their baked goods to have a certain "golden brown" allure—but only after baking. A white dough that changes hue during storage, however, ...
Other
Nov 7, 2018
0
7
Five years ago, a group of university students in Spain's Basque Country decided they wanted to shake up a sector—any sector—but preferably one to do with food or drink.
Other
Oct 17, 2018
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6
2018 is shaping up to be a vintage year for French wine—the best for almost a decade.
Other
Aug 24, 2018
0
5
It's time to toast environmentally friendly grapes. A new UCLA study shows that eco-certified wine tastes better—and making the choice even easier, earlier research shows it's often cheaper, too.
Economics & Business
Aug 2, 2016
0
48
Swirl, sniff, sip, and swallow: Discrimination of different wines has always been a matter of tongue and taste. Is objective and reliable discrimination of the thousands of wine varieties possible by means of a simple chemical ...
Analytical Chemistry
Jun 17, 2016
0
5
An additive may help curb a chemical reaction that causes wine to look, smell and taste funky, according to food scientists.
Biochemistry
Nov 21, 2013
1
0
