Finding flavor in food
A romantic dinner. Roses. Cabernet Sauvignon sparkling in the candlelight. Warm brie with fresh bread for two. Gazing into your partner’s eyes, you lift your glass, admiring the rich, almost black color of the wine. You inhale … and then take a sip.
A good glass of wine is a multi-sensory experience. There’s the aroma of the wine entering your mouth, a burst of volatiles meeting olfactory and taste receptors; then there’s the tart acidity of the tannins paired with the sweetness of natural sugars, packaged in a luxurious drink whose complex chemical palette results from a union of grapes, yeast, and oak… Read more at BioTechniques.com. (PDF)
Biotechnically Speaking 