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Latest Aroma of wine Stories

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2012-07-12 13:28:12

John Neumann for redOrbit.com - Your Universe Online Every kid knows that we taste with our tongues, however those in the know, understand that this is a very rudimentary viewpoint. When it comes to flavor, the tongue is very basic. Most of our experience of flavor comes from our olfactory system: our nose and sinuses. Professor Barry Smith, director of the Centre for the Study of the Senses at the University of London, explains, “Not only is it not just about your tongue. Very...

2012-02-17 08:00:00

10Rate editors Brittany Rowland and John Moore rate and review Wine Glasses on a 1-10 scale. Atlanta, GA (PRWEB) February 17, 2012 10Rate editors have ranked the annual 2012 Top 10 Best Wine Glasses awards which is topped by the Reidel 9408/80 model winning the top quality spot and a 9.5 out of 10 rating. The review noted several strengths of the fridge including the following excerpt, “Elegant, all-purpose red wine goblets, these Riedel Ouverture glasses feature a long, elongated...

2011-11-15 02:00:00

MONTCLAIR, Calif., Nov. 15, 2011 /PRNewswire/ -- WineCruzer line of carriers are the preferred protection method when vintage wines fly, and are the topic of conversation at wineries and tasting events. Safeguarding and storing wine is the rallying cry for connoisseurs, collectors and enthusiasts who wish to avoid ultraviolet (UV) ray damage, heat spoilage, fungi, contamination and breakage. The new WineCruzer 8-Pack PRO is a bona fide mobile wine cellar that sets new standards with...

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2011-03-10 07:45:00

New research says that people who make a high-class living smelling perfumes and wines are not born with an exceptional sense of smell but acquire it with many years of sniffing. French researchers conducted experiments using both novice and veteran perfume makers. They found that the ability to detect and identify thousands of different odors depends mainly on how much training each individual had. "To be a 'nose' you have to practice, just as a pianist plays his scales," said Jean-Pierre...

2010-11-04 19:08:00

SAN FRANCISCO, Nov. 4, 2010 /PRNewswire/ -- The Association of Zinfandel Advocates (ZAP), a nonprofit dedicated to advancing public knowledge of and appreciation for American Zinfandel and its unique place in our culture and history, just unveiled its first version of the ZAP App. Zinfandel fans can now download the FREE ZAP App on iPhones, iPods and iPads. The ZAP App cross-references ZAP's member wineries, educates tasters, helps them score wines, and organizes their favorites in a...

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2010-05-19 08:55:00

Wine aficionados are better able to resist misleading advertising if they are provided with accurate sensory descriptors, according to a new study in the Journal of Consumer Research. "Wine is a complex, sensory-driven product, which is difficult to master based on regular consumption alone," write authors Kathryn A. LaTour and Michael S. LaTour (both University of Nevada, Las Vegas). In two experiments, they investigated ways aficionados can learn from their direct wine-tasting experiences....

2009-12-23 09:03:19

As anyone suffering through a head cold knows, food tastes wrong when the nose is clogged, an experience that leads many to conclude that the sense of taste operates normally only when the olfactory system is also in good working order. Evidence that the taste system influences olfactory perception, however, has been vanishingly rare"”until now. In a novel study this week in Nature Neuroscience, Brandeis researchers report just such an influence. Neuroscientist Don Katz and colleagues...

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2009-12-21 09:02:50

The use of an electronic smelling system capable of discriminating which tomatoes, melons or other products have a more attractive aroma is a particularly valuable aid for agro-food firms. However, existing electronic noses do not "smell" in the same way depending on the laboratory conditions, and these conditions change throughout the day and from one day to another. In order to overcome these fluctuations, researchers from the Agro-Food Quality Improvement Group at the Universitat Jaume I...

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2009-12-16 16:15:00

A real possibility does exist for developing a new generation of foods that make people feel full by releasing anti-hunger aromas during chewing, scientists in the Netherlands are reporting after a review of research on that topic. Such foods would fight the global epidemic of obesity with aromas that quench hunger and prevent people from overeating. Their article appears in ACS' Journal of Agricultural and Food Chemistry, a bi-weekly publication. Rianne Ruijschop and colleagues note that...

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2009-11-10 10:17:52

Scientists may not be able to tell a good book by its cover, but they now can tell the condition of an old book by its odor. In a report published in the American Chemical Society's Analytical Chemistry, a semi-monthly journal, they describe development of a new test that can measure the degradation of old books and precious historical documents on the basis of their aroma. The non-destructive "sniff" test could help libraries and museums preserve a range of prized paper-based objects, some...