Demystifying the chemical processes that create a wine's aroma, and the invaluable potential application of that understanding in winemaking, is the new objective of the same scientists who recently sequenced the genome of the high-value Tannat grape, from which "the most healthy of red wines" are fermented.
Fuente : http://feeds.sciencedaily.com/~r/sciencedaily/~3/5...
Fuente : http://feeds.sciencedaily.com/~r/sciencedaily/~3/5...