UBC scientists discover new flavour compounds in red wine and grape seeds
UBC scientists discover new flavour compounds in red wine and grape seeds
Jun 13, 2012 6
(VancouverSun) - A pair of University of British Columbia scientists have identified chemical compounds previously unknown in wine and in grape seeds of the kind that give red wine its distinctive flavour profile and aging characteristics.
The researchers say their breakthrough could be a big step forward for winemakers who rely on extensive tasting alone to monitor balance and structure in fermenting and aging wines, but who do so virtually blind to the levels of important chemical flavour compounds.
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