How to make the chemically perfect mulled wine | University of Southampton

By Brian Lemay No comments

Welcome to the University of Southampton, today I’m going to be showing you how to make the chemically perfect cup of mulled wine. To start with we will dissolve some sugar in a small amount of wine to make a nice thick syrup so I’m going to take my sugar and I’m only going to […]

Wine Term Definition – Anthocyanins

By Brian Lemay 1 comment

Anthocyanins are red pigments responsible for the color of red wine. Anthocyanins are poly-phenols and therefore have anti-oxidant properties. They are found naturally in the skin of the grapes and extracted into the wine during vinification, during the winemaking process where the skins of the red grapes are put into contact with the grape juice, […]

How to Save Smelly Wine – Chemistry Life Hacks

By Brian Lemay 30 comments

CHEMISTRY LIFE HACKS HOW TO SAVE A SPOILED BOTTLE OF WINE So you’ve had a brutal day, and earned yourself a moment to breathe, take a seat, and enjoy a glass of wine from that lonely bottle that’s been waiting for you. You crack it open, pour yourself a glass only to find that your […]

The Aromatic Science of Food and Wine: Francois Chartier at TEDxUdeM

By Brian Lemay 5 comments

Translator: Sue Kronenfeld Reviewer: Denise RQ I brought dessert, but I’m going to keep it for myself, right there. Let’s get started; I’ll show you my rule of molecular harmony in wine-serving so that everyone understands what is eaten in winter. It’s a rule of the aromatic sciences of food and wine which I “gave […]