wine

Researchers tweak growing conditions for Cabernet Sauvignon grapes to slow down their ripening

The system relies on computer-vision to improve the reliability of yield estimates

Chardonnay pomace may be rich in health-enhancing compounds

Researchers explore how lipids in various foods interact with grape tannins, masking the undesirable flavors of the wine compounds

Various forms of light-based analysis—including infrared and near-infrared spectroscopy—provide useful information from an easy workflow

Within the last decade, HTS has been used for virome identification (the assemblage of viral genomes), which will help plant pathologists with future research

New Wine-Profiling™ module from Bruker assures origin, variety and authenticity to protect winemakers, associations, distributors, and regulators

The model allows wine labs to do measurements of phenolics that are typically out of reach for most

Groundbreaking research is ensuring white wines will always look their best

Out of all the analyzed elements in the study, 17 make up 95 percent of the total detected aroma, meaning they play a crucial role in wine fragrance