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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.  |
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.  |
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.  |
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.  |
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.  |
AskMen.com Gregory Cartier |
5 Rules Of Wine Etiquette Why spoil a good bottle when you can maximize enjoyment with some very simple steps?  |
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.  |
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.  |
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.  |
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.  |
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.  |
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...  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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  |
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  |
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.  |
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.  |
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.  |
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.  |
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.  |
AskMen.com December 29, 2000 Gregory Cartier |
Become A Champagne Connoisseur  |
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?  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
| 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.  |
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.  |
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.  |
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.  |
BusinessWeek May 2, 2005 Jeffrey M. Laderman |
Wine Savvy In 108 Steps A wine expert offers shortcuts to a connoisseur's confidence.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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?  |
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.  |