The turbidity of wine has an influence on the aroma of the ferment

The turbidity of red wine during its ageing in oak casks has an influence on the accumulation of volatile compounds and, thereby, on the wine’s aroma, but not on the accumulation of biogenic amines. This is the conclusion of Nerea Jim?nez Moreno in her PhD thesis defended at the Public University of Navarre.

Breast Cancer :: Quest for better breast cancer drugs

Breast cancer sufferers could eventually benefit from high-tuned, tailor-made drug treatments that minimize side effects as a result of a joint initiative between computer scientists in Edinburgh and cellular biologists in Japan.

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