A wine’s flavour is borne from the delicate balance of sugar, acid, and secondary compounds in grapes. They’re in opposition to each other; sugar develops with heat and time, acid breaks down with time, while secondary compounds develop over time but are destroyed by heat. Because of rising global temperatures, wine growers have a dilemma. Do they harvest early to have acidic grapes with less complex flavours that keep the taste more like their wines, or later to have sweeter grapes with more complex flavours that don’t taste right? Read full article here
Science
‘Ghostly’ neutrinos provide new path to study protons
In groundbreaking research, an international collaboration of scientists from the University of Rochester have used a beam of neutrinos to measure the size and shape of the protons that make up the nuclei of atoms. This feat, once thought impossible, provides scientists with a new way of looking at the small components of an atom’s nucleus and opens up a wealth of new information about the structure of an atom’s nucleus and the dynamics of the forces that affect neutrino interactions. The researchers solved the challenge of harnessing neutrinos in large numbers by using a neutrino detector containing a target of both hydrogen and carbon atoms, and over nine years of data collection at Fermilab’s accelerator. Read full article here
Merv
March 25, 2023
