Wine and spirits are complex mixtures of flavor and aroma compounds, some of which arise during aging in wooden barrels. Among other compounds, oak wood releases coumarins, but how they affect wine’s sensory properties is unclear. Now, researchers have detected and measured six coumarins in oak wood, wine and spirits, showing that a combination of these compounds can produce a bitter taste.
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Dr. David Lowemann, M.Sc, Ph.D., is a co-founder of the Institute for the Future of Human Potential, where he leads the charge in pioneering Self-Enhancement Science for the Success of Society. With a keen interest in exploring the untapped potential of the human mind, Dr. Lowemann has dedicated his career to pushing the boundaries of human capabilities and understanding.
Armed with a Master of Science degree and a Ph.D. in his field, Dr. Lowemann has consistently been at the forefront of research and innovation, delving into ways to optimize human performance, cognition, and overall well-being. His work at the Institute revolves around a profound commitment to harnessing cutting-edge science and technology to help individuals lead more fulfilling and intelligent lives.
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