3012, 2014
  • Champagne Chemistry

The Chemistry of Champagne

December 30th, 2014|

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With New Year’s Eve upcoming, a large number of people will celebrate by popping open a bottle of champagne. The bubbles in your glass may seem simple enough, but there’s actually a wealth of interesting chemistry behind them – chemistry that’s vital for the perceived taste and aroma of the wine. There’s a lot more to the bubbles than you might think, and this post picks apart some of the chemical compounds involved.


1612, 2014
  • The Chemistry of Mulled Wine

The Chemistry of Mulled Wine

December 16th, 2014|

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There are few things more warming than a mug of mulled wine in the depths of December. Exact recipes may vary, but they all include a common core of ingredients, each of which contributes something to the final flavour. This graphic examines some of the key chemicals that each ingredient adds into the mix, with more detail on each provided below.


1007, 2014
  • The Chemistry of Beer

What Gives Beer its Bitterness & Flavour?

July 10th, 2014|

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There are few things better than an ice cold beer on a hot day. Chances are, when you crack open a beer this summer, you probably won’t be thinking much about chemistry – but it’s the particular chemicals in beer, produced in the brewing process, that give beer both its bitterness and flavour. It’s a real chemical team effort, with several important chemical families, each contributing something different but vital to the eventual taste of the beer.


2805, 2014
  • The Chemistry of Wine 2016 (1)

The Key Chemicals in Red Wine – Colour, Flavour, and Potential Health Benefits

May 28th, 2014|

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To complement the ongoing food chemistry posts, this supplementary series is going to be looking at the key chemicals (or families of chemicals) that give alcoholic drinks their characteristics. The first in the series looks at some of the families of chemicals in red wine which contribute towards its colour and flavour, with more detail provided in the post below.