Scientia Vitis Decanting the Chemistry of Wine Flavor

摘要

The University of California, Davis (UC Davis) wine cellar is lined with rows of wooden barrels and old-fashioned wine bottles-some dating back to The end of Prohibition, when America's wine industry had to start from search. Look inside the newest bottles, however, and you'll see and taste the results of four decades' worth of modern research on what makes a great wine. Continuing a century-old tradition, researchers at the Department of Viticulture and Fnology at UC Davis arc investigating the complex dance between science, art, and nature that creates flavor and aroma in wine.