Journal of Agricultural and Food Chemistry

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What's behind smelly wine

Aging often improves the flavor of wine, but sometimes the beverage emerges from storage with an unpleasant smell. One of the prime culprits is hydrogen sulfide (H2S), which can give the affected wine an aroma of sewage or ...

dateDec 12, 2018 in Other
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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
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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
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A newly discovered, naturally low-caffeine tea plant

Tea drinkers who seek the popular beverage's soothing flavor without its explosive caffeine jolt could soon have a new, naturally low-caffeine option. In a study appearing in ACS' Journal of Agricultural and Food Chemistry, ...

dateNov 08, 2018 in Other
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