Journal of Agricultural and Food Chemistry

Some content from Wikipedia, licensed under CC BY-SA

Keeping heavy metals out of beer and wine

A frosty mug of beer or ruby-red glass of wine just wouldn't be the same if the liquid was murky or gritty. That's why producers of alcoholic beverages usually filter them. But in a study appearing in ACS' Journal of Agricultural ...

dateFeb 20, 2019 in Other
shares2 comments 0

Healthier and more sustainable olive oil

A team of researchers that includes UPM have confirmed that the benefits of virgin olive oil are partly due to minority compounds that can be increased with sustainable irrigation strategies.

dateSep 07, 2015 in Other
shares52 comments 0

Wine-making shortcut gives bubbly a fruitier aroma

The best sparkling wines take months to ferment to perfection. In recent years, many winemakers have turned to commercial yeast products to give this process a boost. How they ultimately affect bubbly has been an open question, ...

dateJun 17, 2015 in Other
shares21 comments 0

Bitter rapeseed

Rapeseed doesn't just contain oil but high-quality protein, too. However, protein extracts from rapeseed have an intense, bitter off-taste. A team led by food chemist Thomas Hofmann has now identified the substance that is ...

dateFeb 01, 2019 in Biochemistry Other
shares4 comments 1

A 'greener' way to take the bitterness out of olives

Olives are staples of the Mediterranean diet, which has been linked to a reduced incidence of cardiovascular disease, Alzheimer's disease and other conditions. However, freshly picked olives are very bitter and require curing ...

dateJan 30, 2019 in Other
shares8 comments 0