Getting toasty with the Maillard reaction
At Brock University, Hannah May Charnock is diving into what gives Traditional Method sparkling wines some of their most distinctive flavours
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Welcome, bubbleheads.
A deep dive into flavour science this week. If you’re anything like me, some of this may feel like the blind leading the blind (although your esteemed author does hold a hazy A-level in Chemistry). I never cease to find this stuff fascinating though, so I hope you enjoy the trip.
For those of you waiting on more news on the Tim Atki…
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