Are Wine & Food Pairings All Nonsense? скачать в хорошем качестве

Are Wine & Food Pairings All Nonsense?

Check out The Bigger Picture on ‪@PBS‬ :    • The Story Behind Earth’s Most Famous Photo...   Foodies know that coffee and chocolate go well together. But add garlic to the mix and you get a taste sensation that absolutely broke my brain. I dig into the science of flavor pairings, especially when it comes to the famous (infamous?) combo of wine and cheese. You might also like other Reactions videos: A Deep(er) Dive Into Whiskey Distilling Science:    • How is Whiskey Made? A Deeper Dive Into Di...   The Science of Kombucha:    • The Science of Kombucha   The Science of Maple Syrup Production:    • How Do They Make Maple Syrup?   Color changing tea:    • Color changing Tea   Better Pizza Through Chemistry:    • Better Pizza Through Chemistry   Credits: Executive Producers: Matthew Radcliff Producers: Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Scientific Consultants: Charles Spence, Ph.D. Leila Duman, PhD Brianne Raccor, PhD Executive in Charge for PBS: Maribel Lopez Director of Programming for PBS: Gabrielle Ewing Assistant Director of Programming for PBS: John Campbell Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: A Dinner Demonstration of Threshold Differences in Taste and Smell https://www.science.org/doi/pdf/10.11... Food and beverage flavour pairing: A critical review of the literature https://pubmed.ncbi.nlm.nih.gov/32466... New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins https://pubs.acs.org/doi/abs/10.1021/... What are Tannins, Really? https://www.winemag.com/2018/09/11/ta.... Journal of Pharmacognosy and Phytochemistry https://www.phytojournal.com/archives... The Science of Melting Cheese https://www.seriouseats.com/the-scien.... Catechins https://www.sciencedirect.com/topics/.... FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE http://docplayer.net/37924766-Food-pa... Food & Wine: https://www.apps.fst.vt.edu/extension... Umami synergy as the scientific principle behind taste‑pairing champagne and oysters https://www.nature.com/articles/s4159... Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments https://vinumvine.files.wordpress.com... Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing https://pubs.acs.org/doi/abs/10.1021/... Pairing flavours and the temporal order of tasting https://flavourjournal.biomedcentral.... Food and beverage flavour pairing: A critical review of the literature https://pubmed.ncbi.nlm.nih.gov/32466...