Sipping Sweetly: Mass Spectrometry for Natural Wine Sweetener Discovery

In a paper published recently, Marchal et al. (2015) turned to high resolution mass spectrometry (HRMS) and nuclear magnetic resonance (NMR) imaging to learn more about natural wine sweeteners found in oak wood1. One of the compelling features sought out by wine lovers is the complex taste sensation with every sip. It is this complexity Read the rest of this article

The post Sipping Sweetly: Mass Spectrometry for Natural Wine Sweetener Discovery appeared first on Accelerating Science.

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