Page 1 Wine chemistry inspires and challenges with its complexity, and while this is intriguing,
it can also be a barrier to further understanding. The topic is demystified in Understanding …

A comparative study of near–maximum‐light optical spectra of 24 Type Ia supernovae (SNe
Ia) is presented. The spectra are assigned to four groups. Seven" core‐normal" SNe Ia have …

Grapes are one of the most cultivated fruits worldwide, with one third of total production used
in winemaking. Both red and white winemaking processes result in substantial quantities of …

The Type Ia supernova SN 1992A in the SO galaxy NGC 1380 was observed as a target of
opportunity by the International Ultraviolet Explorer (IUE) and with great alacrity by the …

Synthetic spectra generated with the parameterized supernova synthetic-spectrum code
SYNOW are compared to photospheric-phase spectra of Type Ib supernovae (SNe Ib). Although …

Volatile sulfur compounds can be formed at various stages during wine production and storage,
and some may impart unpleasant “reduced” aromas to wine when present at sensorially …

An analysis of the photospheric epoch optical and UV spectra (obtained with the IUE satellite)
of Type Ia supernovae SN 1990N and SN 1991T is presented. To perform the analysis, …

Background and Aims Interactions are the main causes of complexity in field experiments;
however, no studies have combined water and temperature regimes in field‐growing vines. …

Volatile sulfur compounds contribute characteristic aromas to foods and beverages and are
widely studied, because of their impact on sensory properties. Certain thiols are particularly …

Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made
from smoke-affected grapes, but there are other volatile phenols commonly found in smoke …