Vintage Chemistry | May 1, 2006 Issue - Vol. 84 Issue 18 | Chemical & Engineering News
 
 
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Volume 84 Issue 18 | pp. 30-32 | Meetings
Issue Date: May 1, 2006

Vintage Chemistry

The color changes that occur as wine ages are due to complex chemistry involving many compounds
Department: Science & Technology, ACS News

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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