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Wine in Uvinum's blog

3/10/2014

To wine through DNA

Some of the best scientists at the University of Western Australia and the Department of Agriculture and Food in Western Australia are currently studying the genome of different grapes to discover the relationship between the composition of their DNA and the flavor that we can enjoy in wine. These studies also shed light on how to accelerate the process of clonal...

20/08/2014

Color and sound, important when tasting

In the same way that traditional theories about flavours are being overtaken by new findings showing that gustatory variety is much larger than the common belief told so far, a recent experiment provides the basis of a whole wide range of possibilities regarding the factors that influence the wine tasting.