Using a fancy piece of chemistry equipment to study the chemical composition of wine, European researchers have one-upped the sophisticated palates of wine connoisseurs. The researchers used ultra high resolution mass spectrometry to sort through all the chemical compounds present in wines that had been aged in oak barrels, and found that for each wine, they could determine which French forest the oak was cut from.
No other approach - analytical or sensory - has been able to significantly discriminate wines according to the species or the origin of the oak used for the barrels before, they say [Chemistry World].
The findings could prove useful to wine connoisseurs and historians, the researchers said, concluding that their findings produced "chemical representations of the way such noble nectar can shape, on the (tongue) of the wine taster, some of the outlines of the scene of its birth" [AP].
Similar analyses could also ...
