* Mandatory Fields
* Mandatory Fields
Menu

Knowledge Base

Welcome to the Knowledge Base, an in depth resource of information on wine, wine science, spectroscopy, and a little bit of physics. For full access to this area please subscribe below. Check back regularly for more articles.

Or Register to see all articles available

Does wine really smell like blueberries?

Is there a scientific basis for the flamboyant aroma descriptions which can often be found on labels or in menus? Is it down to [...]
Please Or Register

Wine Legs

What causes the formation of “legs” or “tears” in a glass of wine? Is it really and indicator of quality? Contrary to popular belief, [...]
Please Or Register

Sulphur Taint

This term is used to describe wine faults caused by molecular compounds which contain sulphur. The term “reductive” is often used to [...]
Please Or Register

Wine Characteristics

Wine is an incredibly complex substance whose production is an equally complex process influenced not only by nature, but also by [...]

Cork Taint

“Cork taint” is a term used to describe wine faults associated with the presence of certain organohalogen compounds which lend wine an [...]

Wine Faults Explained

Unfortunately, molecules which impart unpleasant olfactory and gustatory characteristics can occasionally be found in a bottle of wine. [...]

Counterfeit Wine

VeriVin’s technology could also pave the way for the discrimination of counterfeit wine, in bottle, with no need to take the cork out. [...]

The role of SO2 in wine

In order to understand the role of added SO2 in the formation of volatile sulphur compounds, it is important to understand why it is [...]
Please Or Register

Raman Spectroscopy

The comparative scarcity of Raman scattering means that it is more difficult to detect than Rayleigh scattering. Notwithstanding, the [...]
Please Or Register

Infra-red Absorption Spectroscopy

As was discussed in the article Scattering and Absorption, a molecule will only absorb a photon and be promoted to an excited state if [...]
Please Or Register

Spectroscopy

Spectroscopy is the study of the interaction between matter and electromagnetic radiation (light). Spectroscopic data is often [...]

Rayleigh and Raman Scattering

For molecules, two types of scattering can occur. The first type of scattering, Rayleigh scattering, is an elastic scattering process [...]

Scattering and Absorption

At its most basic, the interaction of light with matter entails the interaction of a single atom with a single quantum of light, called [...]
Please Or Register

The Interaction of Light with Matter

The interaction of light with matter is one of the most fundamental processes that occurs in nature. It is happening around us [...]
Please Or Register

Oxidation (chemical reaction) and Oxidative Conditions

Technically speaking, oxidation is a chemical reaction in which a molecule, atom or ion loses electrons. Oxidation is a half reaction [...]
Please Or Register

Reduction and Reductive Conditions

Technically speaking, reduction is a chemical reaction in which a molecule, atom or ion gains electrons. Reduction is a half reaction [...]
Please Or Register

Oxidation (wine fault)

This term is used to describe wine faults caused by molecular compounds which require the presence of oxygen to develop. Technically [...]

How are Volatile Sulphur Compounds formed?

The appearance of volatile sulphur compounds in wine is a complex, multifaceted chemical and biochemical process.1 Volatile sulphur [...]

Beauty in Analysis

Would the quantitative analysis of a wine somehow detract from its perceived beauty? One of VeriVin’s ambitions is to go beyond fault [...]

The Mercaptans

The Mercaptans: Ethanethiol and Methanethiol The thiols are the most foul smelling of the volatile sulphur compounds. They are the [...]
Please Or Register

Screwcaps and Sulphur Taint

Recommended: Read about the Formation of Volatile Sulphur Compounds first. The reduction of disulphides to the more offensive and [...]