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Port’s often relegated to the festive period, and forgotten about for the rest of the year (at least, in the UK). Which is a shame, as if you look beyond the standard ruby port, there are several other delicious types, particularly the varieties that are aged for longer periods of time. There’s also some interesting chemistry behind these varieties and how they transform during ageing.
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Bitters, once used medicinally, are now used to flavour cocktails. This month’s edition of Periodic Graphics in C&EN takes a look at some of the different types of bitters, and a selection of the compounds that contribute to their distinct tastes. View the full graphic on the C&EN site.
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Happy St. Patrick’s Day! Here’s a throwback to an old edition of Periodic Graphics which looks at the chemistry behind the bubbles and bitterness of Guinness. You can view the full graphic over on the C&EN site.
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You could be forgiven for thinking there’s not a great deal that’s interesting about the chemistry of vodka. After all, isn’t it essentially just a mix of two compounds, ethanol and water? Though this is pretty much the case, there’s more to vodka than you might expect. Here we take a look at some of its chemical secrets.
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Here’s the third and final entry in the series of graphics I’ve produced for my Pint of Science event at La Raza, Cambridge (UK). Today’s graphic looks at how chemistry can help to turn cocktails into jellies, and some of the different chemical agents that can be used.
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Here’s the second in the series of graphics I’ve produced for my Pint of Science event at La Raza Cambridge (UK) in a few weeks’ time. Today’s graphic looks at how chemistry can help to make caviar and spheres in cocktails, and the chemical agents used to do it. […]