Issue Date: May 1, 2006
Chemists appreciate wine for its color, taste, and aroma. They can also appreciate an aspect of the beverage that escapes the general public: the chemistry that transpires during the production and aging of wine.
Consider, for instance, the chemistry responsible for the color of red wine, which shifts from bluish red when the wine is first produced to brick red when it's aged. "The chemistry of red wine color has been a fascination for centuries . . .
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