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  • Tamlyn Currin
Written by
  • Tamlyn Currin
24 Sep 2018

The air was buzzing with esters, polyphenols, flavonoids, amino acids, sugars and acids at The Royal Society of Chemistry a couple of weeks ago. Not from test tubes, of course, and there were no Bunsen burners to be seen, but wine was flowing, and between the German wine producers and the clusters of enthusiastic tasters around their tables,…