档案为“葡萄酒科学”类别

看那无滴酒瓶!

Wine drip stains on white tablecloths have a new nemesis and his name is Daniel Perlman. The biophysicist at Brandeis University discovered that all it took to eliminate the bane of (red) wine pourers everywhere is to etch a small groove at the top of the bottle under the lip. We can but hope this catches on widely.

drip-free-wine-bottlePerlman教授研究了从瓶子里倒的葡萄酒的Slo-Mo视频。他发现滴在瓶子的一侧,因为瓶子是亲水的!现在,如果这听起来超过pg-13,别担心:这只是意味着瓶子的杯子吸引了水滴(或葡萄酒),然后令人恼火地抱着侧面并制作大混乱。他发现用唇缘下方的钻石镶嵌切削工具切割瓶中的2毫米槽足以分解玻璃和葡萄酒之间的附着问题。看那无滴酒瓶!难怪Perlman有100项专利。

如果这是有效的并且可以广泛商业化,那么Perlman将赢得我们持久的钦佩 - 以及在永恒(无污点)桌上的神圣场所。

Brandeis大学媒体发布

压力下的内容(香槟)

Champagne_Pressure1.

During the recent week-long episode of “deflate-gate,” another dad at a youth basketball game leaned over and asked me, “How do you feel about the important matters of our day, such as Tom Brady’s balls?”

坦白地说,自从上次参加起泡酒研讨会以来,我还没听过这么多关于磅每平方英寸的话题。因此,我们的高级压力实习生(PSI:球和瓶子)编制了以下信息图表,供您参考。来自意大利东北部的普罗塞科(Prosecco)在一个瓶子里的压力大约是大气压的3.5倍。香槟酒瓶的压力大约是6倍(或者,听起来非常古怪,6巴)。这解释了为什么瓶子更重,因为它必须承受更大的压力。它们也有不同的制作方法,使用不同的葡萄。现在,祝你约会愉快。不要谈论足球。

见见新评论家:电子舌

electronic tongue
为评论家制作葡萄酒的酿酒师,符合您的新霸主:电子舌头!

虽然人工或电子语言已经被开发出来,丹麦亚马大学的研究人员在葡萄酒的申请中具有突破。现在,来自人类唾液的蛋白质可以与人工舌头中的葡萄酒混合,可以通过镀金纳米传感器测量葡萄酒的涩味或单宁的舌头。

非常欢迎来到新时代的葡萄酒审查,而不是胡说八道的葡萄酒描述符,可以直接切割追逐并吐出分数!

完整的故事

Nested wine glass aims to pace you

嵌套酒杯

Drink a glass of water for every glass of wine and you’ll emerge from the evening hangover-free. Such is common wisdom and some French design students have made some new nesting glassware, hand blown in Holland, that help drinkers comply with this maxim.

但是,在他的书中Proof: the Science of Booze, Adam Rogers pours cold water on the idea. He writes that academic research on hangovers has not demonstrated dehydration, or a lower level of electolytes, as the cause of hangover severity.

So I guess it’s a good thing the the designers of the nested wine glass told德津他们的主要目标是减少过量饮酒,而不是防止宿醉。显然,酒后喝一点水会让大口大喝的人慢下来吗?好吧,即使没有,也要好好享受这杯清凉的酒。

Pedro parra挖污垢

Pedro_Parra.葡萄酒爱好者知道,在葡萄藤蔓成长的情况下,葡萄酒可能导致葡萄酒的口味。但佩德罗·帕拉决定挖一点:“雷则顾问”挖掘了超过20,000洞,以研究葡萄园土壤。

总部设在智利,但trained in Paris, the Chilean has more views about soil than your average wine consumer. For one, he tries to drink only wines from a certain soil type, rather than amorphous blends. And even there, not even all soils pass the sniff test: clay soils produce wines that are too fruity and sweet for him, with sensations in the front of the mouth that he admits have broad appeal, though just not for him. He’s more of a schist, granite or limestone man.

为了说明每种土壤的味道型材,阅读更多…

Talking terroir: Taste the wine microbes!

葡萄_vineyard

一杯从一个地方的比巴波黑色的黑色黑色味道不同于另一个遥远的位点的一杯卡厚的黑色。虽然难以控制葡萄成熟和酿酒等所有变量,但由此产生的差异往往归因于陶丝,或生长微气候。这是一个强大而朦胧的概念,即法国大多数葡萄酒酿造(AOC系统)的法国制度结构是基于保护陶瓷。

然而,一些美国研究人员今天出现的一项研究表明了不太平淡无奇的东西:微生物。在葡萄上和随后在预发酵果汁中出现的真菌和细菌(称为“必须”)影响发酵速率。它们似乎在地区内具有稳定的特征,但根据从273个样本的数据分配的数据,各地区各不相同。UC Davis的研究人员,David Mills和Nicholas Bokulich以及Microtrek,Inc。的Constellation品牌和Paul Richardson的John Thorngate,使用了研究基因组测序的新方法来到达他们的发现,发表在国家科学院的诉讼程序中.

“我喜欢这项研究的原因是它开始走下去的道路,我们可以实际测量,大卫米尔斯被引用如此纽约时报的研究叙述.

The findings are both interesting and possibly powerful. All things being equal, wines from different places do tend to taste different; if wine microbes can explain the science behind terroir, so much the better. Where this powerful insight could veer into a vinous horror film is if microbes can be harnessed or replicated to make wines from less expensive regions approximate wines from more expensive regions.

但是,话说回来,也许不会有那么大的破坏性,因为付钱的人经常喝的是标签,而不是瓶子里的东西。

倾析

醒酒另一个倾析文章=叹息,对吧?

I gave the topic a whirl inan article over on wine-searcher.com将良好的建议与沉积物分开。

I am not even synthesizing it here since it would be as reduced as a young Cornas; uncork something and surf over to check out the whole article.

你听说过关于灰熊,熊猫和葡萄酒商的故事吗?

us_wine_climate_change

气候变化可能会在未来几十年中重绘葡萄酒地图。我们知道。一种新文章suggests that the establishment of new vineyards in cooler areas will endanger the habitat of animals ranging from grizzlies to pandas.

The findings seem to be structured to grab headlines and cause alarm–who would ever want to hurt pronghorn elk or pandas in the quest for a glass of pinot noir? Sure, the wine industry might need a prod to improve water management or reduce pesticide use. But are there concrete examples where vineyards have threatened habitats and how the potential conflicts were resolved successfully or not? In the absence of such concrete examples, it seems a bit like a bogeyman. I visited vineyards in Constantia last year, right up against the Cape of Good Hope nature preserve, which has abundant biodiversity and the vintners there spoke of living with baboon raids on grapes and how there was little they could do about it.

本文在很大程度上忽略了实用性和政治。如果气候正在发生变化,较冷的地区不会还有其他(例如住房)的发展压力吗?野生动物的环境是否会改变栖息地的栖息地在葡萄园?例如,纳帕的保存努力 - 土地利用法规呢?在十年前,基本上呈现出山坡葡萄园开发。并指出阿尔及利亚的葡萄园地区的下降是一个红鲱鱼,因为它曾经是法国大陆的一员在法国葡萄酒消费的高度,只有在独立后删除市场。

世界地图的葡萄园将不容置疑地include new lands 50 years from now and it’s good that the paper again brings this into the popular discussion. New vineyards should be developed in a responsible way, using policy and including consideration for wildlife. But if we’re all drinking grand cru Montana in 2050, we’re going to have a lot more to think about than wine–and so will the grizzlies.阅读更多…


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引号

“新闻新闻新闻新闻新闻新闻新闻”之一。-美酒世界

“他过去六个月的报道带来了震撼性的后果,这对于一个博客来说是一个巨大的成就。”-福布斯

“此类活动的新闻,上个月在葡萄酒博客上报道称为Vino博士,迷人的葡萄酒爱好者并引发了一个激烈的在线辩论......”金宝博188官方华尔街日报

“…文笔流畅,调查充分,平静,敢we use the word, sober." -Dorothy Gaiter & John Brecher,华尔街日报

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Saveur,最佳饮料博客,决赛2012年。

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“七大最佳葡萄酒博客”之一食品和葡萄酒,

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