Wine polyphenols can interact with bacteria that cause dental issues and interfere with its ability to stick to cells
Tannins, naturally occurring compounds that are often bitter or astringent, heavily influence both wine and chocolate flavors
Companion study concluded that dangers from naturally-occurring toxic element depend on consumption of other foods and beverages known to be high in arsenic
Learn the chemistry of chardonnay and the science of shiraz in this American Chemical Society video
Let's examine the chemistry behind soaking in the vino
Manufacturers should include this information on labels, say researchers
Compounds in red wine improve fat burning, especially in the liver, and may improve overall liver function
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