Oregon State researchers have discovered a new class of sulfur-containing compounds, thiophenols, that contribute to the smoky flavors in wine exposed to wildfire smoke. This development is significant for wine makers who have struggled to combat the impact of smoke on grapes. The researchers' findings provide new avenues for research to understand and prevent smoke taint in grapes, and help provide tools for the grape and wine industries to quickly make decisions about whether to harvest grapes or make wine following a smoke event.
Subscribe to:
Post Comments (Atom)
Leadership Skills You Don’t Learn in Class
Running events. Managing budgets. Organizing philanthropy projects. Mediating arguments about whose turn it is to buy paper towels. Fraterni...
-
Chapter Strategic Planning Sessions professionally facilitated by past Grand President Zane Akins help chapters become motivated and create ... -
While no two chapters are the same, they may face similar issues. The Educational Foundation supports reoccurring Adviser Forums for Chapter... -
On April 4, 1908, the National Fraternity of Alpha Gamma Rho was born through the merger of two local fraternities: Alpha Gamma Rho, founded...
No comments:
Post a Comment