White wine drinkers help pinpoint what's missing in no- and low-alcohol drinks
Researchers at The University of Queensland are on a quest to identify key aroma compounds that could make no- and low-alcohol (NOLO) wine more attractive to drinkers.
Researchers at The University of Queensland are on a quest to identify key aroma compounds that could make no- and low-alcohol (NOLO) wine more attractive to drinkers. This story matters for Science & Discovery readers tracking science. Reported by phys.org. Read the full original at the source link below.
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