New sensors can detect a compound that affects the smell of red and white wines

Mulling over the aromas of wine

By American Chemical Society —— Bio and Archives--August 4, 2017

Lifestyles | Comments | Back To Full Article

A fine wine has an ideal balance of ingredients. Too much or too little of a component could mean the difference between a wine with a sweet and fruity aroma and one that smells like wet newspaper. To help wineries avoid off-aromas, a team reports in ACS Sensors a sensitive device for detecting a compound that can affect the beverage's fragrance.

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