Japanese scientists at a boozy office party stumbled across a discovery they hope will help revolutionise efficient energy transmission one day: red wine makes a metal compound superconductive.
Superconductivity
May 13, 2011
6
1
The long-standing rule of matching wine and food -- red wine with red meat and white wine with fish -- actually has a scientific explanation, according to two scientists working for the Mercian Corporation, a Japanese producer ...
Other
Oct 29, 2009
1
1
Red wine goes with meat; white wine goes with fish. Port goes with Stilton. Never drink wine after eating artichokes. These rules about how to pair wine with food have solid chemical underpinnings—but many others don't.
Other
Aug 29, 2022
0
10
While it is the fastest growing sector of the wine-packaging market, canned wine faces a few hurdles. It's not considered as elegant as wine in a bottle, and it's not as popular as the formerly maligned "wine bag in a box." ...
Analytical Chemistry
Apr 16, 2024
0
108
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
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
0
6
North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese and white wine. ...
Other
Dec 15, 2011
1
0
In previous research, the National Institute for Materials Science (NIMS) discovered that iron telluride compounds [Fe(Te,S) system], which are iron-based superconducting related substances, become superconductors when simmered ...
Superconductivity
Sep 12, 2012
4
0
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
A new study has found that darker and heavier bottles can protect the quality of white wine.
Biochemistry
Nov 29, 2012
0
0
