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Chemistry World
June 1, 2012
Andy Extance
Raising a glass to champagne Gerard Liger-Belair found that no one had explored the physics of bubbles and foam in champagne and sparkling wine before. Now, 15 years later, his research has made him leader of the 'bubble team' in a laboratory of oenology -- or wine research. mark for My Articles similar articles
Chemistry World
July 30, 2008
Ruth Tunnell
Bourbon's blueprint revealed Researchers based in Germany have picked out the molecules responsible for the aroma of Kentucky bourbon, in order to understand - and perhaps control - the spirit's flavor. mark for My Articles similar articles
Chemistry World
May 13, 2008
James Mitchell Crow
Overlooked pepper compound gives red wine its spice Australian chemists have identified the compound responsible for the peppery aroma of the country's iconic Shiraz wines - and discovered the same molecule is by far the strongest aroma in peppercorns themselves. mark for My Articles similar articles
Chemistry World
July 9, 2012
Hayley Birch
The why of wine-in-a-box's odd taste Bag-in-box wine loses key flavor and aroma compounds to the plastic packaging it is stored in, according to a study by French researchers. But the authors have yet to show how the loss of these compounds affects the taste. mark for My Articles similar articles
Chemistry World
May 26, 2009
Nina Notman
Wine's chemical memory European researchers have discovered that even 10 years after bottling, wine still holds the chemical signature of the forest from which the barrel used to age it was made. mark for My Articles similar articles
AskMen.com
Gregory Cartier
5 Rules Of Wine Etiquette Why spoil a good bottle when you can maximize enjoyment with some very simple steps? mark for My Articles similar articles
Chemistry World
April 10, 2015
Jennifer Newton
Camera turned wine connoisseur Researchers analyzed different wines, in different glasses -- including different shaped wine glasses, a martini glass and a straight glass -- at different temperatures. mark for My Articles similar articles
AskMen.com
James Raiswell
Best Non-Champagne Champagnes We've sourced a list of a few of the best non-champagne champagnes and given you some reasons -- apart from the taste -- to crack open a bottle. mark for My Articles similar articles
AskMen.com
James Raiswell
11 Champagnes To Celebrate The New Year Choosing from among more than 12,000 brands of champagne and sparkling wine can be difficult. Fear not -- here's help. mark for My Articles similar articles
Chemistry World
May 11, 2007
Victoria Gill
Wine's Fruity Chemicals Sniffed Out The interaction between the bewildering variety of ingredients in wine makes it difficult to tie compounds and flavors together, say Spanish researchers. But a surprising finding from a team at the University of Zaragoza could help producers achieve a more fruity bouquet. mark for My Articles similar articles
Chemistry World
January 17, 2014
Katia Moskvitch
Life may have begun in a tiny water droplet Chemical reactions run much faster and more efficiently when they take place in tiny droplets rather than in freestanding water -- such as a puddle or a lake, say researchers. mark for My Articles similar articles
AskMen.com
June 15, 2001
Gregory Cartier
The Basics Of Wine I caught up with my good friend, Gerard Spatafora, who modestly describes himself as a wine lover but I consider him quite the connoisseur. I asked him some questions to help out the everyday man... mark for My Articles similar articles
Chemistry World
October 15, 2012
Melissae Fellet
Synthesis by mass spectrometry Chemists have used mass spectrometry, commonly used to analyze molecules, to synthesize them on the microscale. mark for My Articles similar articles
Chemistry World
October 15, 2009
Simon Hadlington
Optical conveyor belt gathers up molecules Researchers in Germany have developed a novel way to 'round up' biological molecules that are freely suspended in solution and trap them in a confined space using nothing more than light. mark for My Articles similar articles
AskMen.com
December 15, 2006
Robert Haynes-Peterson
What Do You Need To Know Before You Buy Champagne? Champagne is wine that's undergone a second fermentation process (via added sugar and yeast) to create gas bubbles, kept under pressure inside the bottle until you pop it open. mark for My Articles similar articles
Chemistry World
March 28, 2013
Tamsin Cowley
Surface freezing in nanodroplets Experiments carried out by scientists in the US have provided new evidence in the controversial issue of surface freezing in alkane nanodroplets. mark for My Articles similar articles
Real Travel Adventures
November 2010
Ron Kapon
The Lore of Champagne Napoleon was a great lover of champagne and personally protected his favorite champagne house from invading armies. mark for My Articles similar articles
Chemistry World
March 19, 2015
James Urquhart
Mystery of colored water droplets that chase and repel each other solved Researchers have solved the puzzle of a remarkable phenomenon that allows droplets of water mixed with a food coloring to move spontaneously and freely in intricate patterns when placed on a clean glass slide. mark for My Articles similar articles
Chemistry World
December 2008
A whisky tour Is this the most chemically complicated drink in the world? Victoria Gill attempts to unlock some of the mysteries of Scotch malt whisky mark for My Articles similar articles
BusinessWeek
February 24, 2011
Passmore & Flint
The Office Wine Chart Every professional gifting need can be reduced to one of six wines -- whether a red, a white, or a sparkler. Just follow these simple rules mark for My Articles similar articles
AskMen.com
June 14, 2002
Gregory Cartier
Your Refreshing Summer Wine Guide While there is no distinct category of wine ascribed for summer consumption, there are many examples that accentuate the food and weather typical of the hottest time of year. mark for My Articles similar articles
Technology Research News
October 22, 2003
Chip mixes droplets faster A team of researchers from Duke University has improved a method to mix droplets smaller than a nanoliter, or millionth of a liter. The method makes it possible to mix a pair of merged nanoscale-size droplets in less than two seconds rather than the 90 seconds ordinarily needed. mark for My Articles similar articles
AskMen.com
November 21, 2003
Gregory Cartier
How To Read Wine Labels All it takes is some basic analysis to decipher the code. I hope this small lesson will help you the next time you're stuck in a nice restaurant with a hot date. mark for My Articles similar articles
Chemistry World
March 10, 2011
Kate McAlpine
Aerosol data from BP spill Analysis of atmospheric data suggests that emissions of intermediate volatile organic compounds and semi-volatile organic compounds were low compared with those of volatile organic compounds. mark for My Articles similar articles
BusinessWeek
June 26, 2006
Robert Parker
Parker, At Your Service Why trust Robert Parker? Because his wine selections are based on nothing beyond his palate. mark for My Articles similar articles
AskMen.com
December 29, 2000
Gregory Cartier
Become A Champagne Connoisseur mark for My Articles similar articles
Wired
November 2001
William Neuman
The Grapes of Math A biochem company called Enologix says it's cracked the code for making fine wine. Care for a nice norisoprenoid anthocyanin blend? mark for My Articles similar articles
Chemistry World
February 24, 2014
Andy Extance
Molecular motors aim to pass water Water droplets whose shape mysteriously shifts when the surface underneath them is exposed to light could become nanotech-powered chemistry vessels. mark for My Articles similar articles
Prepared Foods
September 2007
Amy Schauwecker
Maximum Flavor Systems Excerpts from a recently published book on flavorings provide insights into the impact of hydrocolloids, protein and fat on aroma and flavor release. mark for My Articles similar articles
AskMen.com
James Raiswell
4 Steps: Wine Tasting Follow our four simple steps to wine tasting and you'll be sipping it like a pro in no time. mark for My Articles similar articles
AskMen.com
James Raiswell
4 Steps: Choose Wine The world of wine can be complex and intimidating to the uninitiated, but we've got you covered with a few rules of thumb that will turn you from rank amateur to skilled novice. mark for My Articles similar articles
Technology Research News
December 17, 2003
Chip uses oil to move droplets Researchers from North Carolina State University have devised a way to manipulate tiny droplets and particles on a chip. Key to the system is suspending what needs to be moved in a heavier liquid. mark for My Articles similar articles
Chemistry World
May 12, 2011
Jon Cartwright
'Chemical soldering' heralds single molecule electronics Scientists in Japan and Switzerland have demonstrated how to wire up single molecules with conductive nanowires. mark for My Articles similar articles
AskMen.com 5 Wines You Should Know Start your journey of wine-discovery by exploring the five wines you should know, tasting our recommendations and picking your favorites. mark for My Articles similar articles
BusinessWeek
December 12, 2005
David Kiley
Bubbly That's Not Only For Toasting Raise a glass to the many Champagnes - great with soup, oysters, even roasted quail. mark for My Articles similar articles
Chemistry World
March 14, 2007
Karen Harries-Rees
Chemistry Gives Winemakers Control Scientists have found links between the chemical composition of Shiraz red wines and their mouthfeel, textural characteristics that could give winemakers greater control. mark for My Articles similar articles
Chemistry World
September 28, 2010
Lewis Brindley
Helium nanodroplets host ion analysis Chemists have developed a sensitive new infrared spectroscopy method that analyses molecular ions by capturing them in nanosized bubbles of freezing helium. mark for My Articles similar articles
BusinessWeek
May 2, 2005
Jeffrey M. Laderman
Wine Savvy In 108 Steps A wine expert offers shortcuts to a connoisseur's confidence. mark for My Articles similar articles
AskMen.com
James Raiswell
Learning About Wine Here are a few ways to get some real hands-on experience that will have you enjoying -- and learning about -- the grape in no time at all. mark for My Articles similar articles
Chemistry World
June 1, 2012
Bibiana Campos Seijo
Bubbleology Science I recently had the pleasure of attending a dramatic reading of Carl Djerassi's latest book, Chemistry in theatre: Insufficiency, phallacy or both, at the University of Cambridge, UK.This play deals with the science of bubbleology. mark for My Articles similar articles
AskMen.com
Aaron Sherman
Trends In Wine The world of wine is ever-changing. But if you stay abreast of these new trends, you'll always be the suavest guy at the dinner party. mark for My Articles similar articles
Technology Research News
April 9, 2003
Biochip moves liquids with heat Researchers from Princeton University have made a microscopic device that uses heat to move, mix and split droplets of liquid. The device could be used in small, battery-operated chemical sensors and hand-held medical testers. mark for My Articles similar articles
Fast Company
Elizabeth Segran
An Inside Look At Chandon's Strategy For Conquering The Millennial Bubbles Market Over the last decade, Chandon has carefully studied the under-35 set, tweaking the flavor of the wine to appeal to millennial taste buds and tailoring marketing strategies to pique millennial interests. mark for My Articles similar articles
Chemistry World
March 12, 2015
Matthew Gunther
Chemical building blocks produce a wellspring of organic molecules Scientists in the US have developed an automated platform to create small organic molecules from a set of simple of chemical building blocks. mark for My Articles similar articles
Entrepreneur
March 2010
Corie Brown
From a Lean Year, a Rich Vintage As the top of the wine market crashes, new entrepreneurs like James Stewart are bringing high-end grapes to the masses. mark for My Articles similar articles
Food Processing
November 2007
Mark Anthony
Something in the air Much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel. mark for My Articles similar articles
Chemistry World
March 30, 2009
Ned Stafford
Moving forward: self-propelling oil droplets In the latest step toward creation of artificial living cells in a laboratory, a team of Japanese researchers has developed a new variety of oil droplets that propel themselves through an aqueous solution. mark for My Articles similar articles
Chemistry World
November 5, 2007
Ned Stafford
Joining up Nanocircuits A team of scientists have covalently bonded strings of porphyrin molecules on a gold surface -- a step forward in the quest to develop nano-electronics. mark for My Articles similar articles
BusinessWeek
July 11, 2005
Kate Murphy
A Box Of Wine, A Loaf Of Bread... Better wines are getting bagged, boxed, and canned. Can vintners win over consumers? mark for My Articles similar articles
Chemistry World
October 20, 2011
Tegan Thomas
Bubble Trouble Eliminated in Cancer Treatment US scientists have developed a microfluidic device to manufacture droplets of a specific size at high speed for a cancer treatment called embolisation. mark for My Articles similar articles