Issue Date: June 1, 2009
Oak Barrel Provenance Alters Wine Chemistry
A glass of wine's molecular profile is fine-tuned by variables as widespread as the weather during the grape growing season or the yeast strain that fermented the sugars into ethanol. Now, researchers report that the geographical provenance of oak trees used to make the barrels that hold the fermenting fluid can also leave a lasting imprint on wine's chemistry (Proc. Nat. Acad. Sci. USA, DOI: 10.1073/pnas.0901100106). A team led by physical chemist Régis . . .
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