THE CHEMISTRY OF WINE H2O, et al. Terroir An Integrated Wine Science Publication MOVE OVER, AVOCADO TOAST millennials and the wine market CHEATING THE SYSTEM aged wine taste, without the wait TEMPERATURE AND WINE the perfect balance SULPHITE SURPRISE preservation, at what cost? THE FUTURE IS NOW iSci winemaking tech RED WINE HYPE fact-checking the claims BRACE FOR IMPACT wine in a changing climate IN IT FOR THE LONG HAUL sustainable viticulture FROM THE GROUND UP soil and wine taste ISCI Vintage 2017 iSci VINTAGE 2017 Terroir An Integrated Wine Science Publication Established 2013 Terroir is published by Integrated Science at McMaster University as part of the ISCI 3A12 Wine Science Project, with management by Dr. Carolyn Eyles & Russ Ellis For further information about the project, please contact us at
[email protected] WINE SCIENCE THE CHEMISTRY IN YOUR GLASS OF WINE: 2 Craughwell, M., Doan, A., Graham, K., Lefebvre, Working in small groups, students in ISCI 3A12 M. examine the science behind wine making, from the art of viticulture to its eventual consumption by the WHAT ARE MILLENNIALS WINE-ING ABOUT public. Students perform literature-based reviews and 13 NOW?: Chou,Table S., Coles, of V.,Contents Norman, B., Smith, original research in order to understand the wine J. industry and its complexity; including the environmentalHOW CAN SOMETHING requirements THAT and TASTES consequences SO GOOD BE of SO TANNINS AND BARRELS AND ULTRASOUND, OH winemaking, theSCIENTIFICALLY short- and loINTERESTING?ng-term health effects of 23 MY!: Houpt, N., Martin, S., Wynn, G., Yeung, J. drinking wine, and what factors contribute to the quality, aroma, and taste of wine.