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The Science of Wine – The Facts to Impress Her

Gentlemen we know some of you love your Whiskey and Cognac but she loves a nice glass of wine. She may have a passing interest, content with a glass or two from a grocery store bottle or when you go out to eat, or she may be heavily invested with a number of wine subscriptions and trips planned to vineyards to really get in-depth about the subject. You can’t just let this slip by you and not have some level of engagement. It’s time for you to impress her and all your wine drinking friends with some important facts about wine. Whether you’re looking to impress her with the knowledge of helium wine or show her the perfect way to open a wine bottle, hopefully, she’s just as impressed as we are. We spoke with David Koretz, CEO of Plum, and he gave us 4 things that matter when it comes to preserving wine. See, Plum is the first automatic wine device and an oenophile. David’s background in technology and his passion for wine have positioned him to be an ideal expert on the science of wine. Check out his 4 facts about wine below.

  1. Dissolved Oxygen: Dissolved oxygen (DO) is the silent killer in wine preservation. The moment you remove a cork, oxygen in the atmosphere naturally dissolves into the wine until the wine is saturated. It will continue to oxidize a wine even if you add argon because the DO is already in the wine. Preventing DO (read: not pulling the cork) is crucial to any long-term preservation.

  2. Acetaldehyde: You’ve probably heard the old adage that wine turns to vinegar. Turns out, this is not exactly true. As wine oxidizes, it actually turns into acetaldehyde (among other things), and only when you add heat as a catalyst, will it then turn into acetic acid, which is vinegar. Measuring acetaldehyde levels turns out to be extremely useful, as it is the proverbial canary in the coal mine. Acetaldehyde formation shows you that a wine is oxidizing. And in case you needed one more reason not to drink oxidized wine, acetaldehyde is also a Group 1 carcinogen.

  3. Polyphenols: When you cut an apple open, it starts to quickly brown. This same thing happens in wine when tannins, the most common form of polyphenols, connect with oxygen. Tannins help a wine age, but when exposed to oxygen, they become polyphenol-oxidase. You can see this phenomenon in action when you pour an old bottle of Bordeaux and observe that deep reddish, brownish color. By performing rapid phenolic analysis on wine, you can see this change in color and determine the level of oxidation.

  4. Sulfur Dioxide (SO2): SO2 is an additive used by wineries during winemaking and bottling to inhibit oxygen and prevent microbial growth. The moment you pull the cork, the free SO2 departs the bottle, and only SO2 that is bound to other molecules in the wine will remain. As SO2 levels drop, oxidation is increasing.

Together, D.A.P.S. offers a precise view into what’s happening in your wine, and why. All of this research has allowed Plum to create their marquee product pictured below which is available for Pre-Order. Now go out and show her all you know about wine!



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