Scientific American

In most lines of work, an office filled with wine bottles might raise eyebrows. At the Food and Wine Science & Technology laboratory, located in the heart of France’s Burgundy wine region, it would be more concerning if there weren’t any. Researchers at the lab study what happens to wine after it leaves the winery, investigating the physical and chemical processes that shape a bottle long after i…

biochemistrychemistryfood-science
research.ioresearch.io

Sign up to keep scrolling

Create your feed subscriptions, save articles, keep scrolling.

Already have an account?