Why does wine taste good?
The Infinite Monkey Cage
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The Manfred Rotaire Prize for Excellence in Flavor Chemistry
I was lucky enough to win the gold Manfred Rotaire Prize for excellence in flavour chemistry. That was my PhD research, which was about flavour precursors that actually develop flavour in the mouth. So we've known that grapes produce these chemicals that have no smell or aroma or flavour of their own. But during the winemaking process, chemical reactions happen and those flavours are transformed into those beautiful, amazing flavours. And what my research was about was that that can also happen in your mouth.
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