By Sean Nealon, OSU release – CORVALLIS, Ore. – Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smokey flavors in wine made with grapes exposed to wildfire smoke. This development is …
The post Oregon State researchers make breakthrough in understanding the chemistry of wildfire smoke in wine, April 20 appeared first on Coos Bay Events Calendar News North Bend Bandon Coquille.
