Wine and spirits are complex mixtures of flavor and aroma compounds, some of which arise during aging in wooden barrels. Among other compounds, oak wood releases coumarins, but how they affect wine’s sensory properties is unclear. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have detected and measured six coumarins in oak wood, wine and spirits, showing that a combination of these compounds can produce a bitter taste.
- Wildfires can cause dangerous debris flows
- Technology shines the light on ovarian cancer treatments
- Thymoquinone induces apoptosis & DNA damage in 5-Fluorouracil-resistant colorectal cancer
- Oncotarget: quantitative ultrasound radiomics in prediction of treatment response for breast cancer
- U of M trial shows hydroxychloroquine does not prevent COVID-19 in health care workers