The wonderful Avery Gilbert has written a fascinating summary of recent research into the chemistry of the scent of wine and how wine develops in the bottle at a molecular level. I am sure that already some of the large industrial grape beverage companies are making use of this technology to fix their defective wines.
Avery's book, although not about wine, is a great read- his views on our abilities to find truffles particularly excited me- if only I wasn't so far from the ground...
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