A naked wine is more expensive than a glass of red, white and blue, says a new study, with the authors arguing that “nude wines” are more expensive to make than “naked” wines because “they have a different chemistry”.
The research, conducted by the University of California, San Diego, found that “sulfites are a chemical byproduct that is present in wines in a ‘toxic state’.”
The researchers compared the cost of making wine with that of a glass made of red and a white, and found that a glass with red and blue sulfites costs about 20 percent more than a white and a glass without them.””
In a way, a wine has a different color and a different flavor, depending on whether it’s made with sulfite or not.”
The researchers compared the cost of making wine with that of a glass made of red and a white, and found that a glass with red and blue sulfites costs about 20 percent more than a white and a glass without them.
“Sulfites do have a detrimental effect on a wine, but this is less pronounced than you might expect,” said study co-author Dr. Brian Kuczela, a professor in the Department of Biochemistry and Molecular Genetics at the University at Buffalo.
“If you think about wine in general, you’re tasting a variety of different flavors.
For example, wine has flavorings like vinegar and lemon and the acidity of the wine, and if you’re not careful, you can actually get sulfites into the wine.”
In their research, the authors focused on “naturally occurring sulfites”, which are chemical compounds that have been discovered in nature.
They have been found in many plants and fungi, but the exact chemical composition has never been discovered.
The authors say that they are interested in studying the role of sulfites as an environmental contaminant in wine because they are “common in wine production”.
“Our data suggests that sulfites are present in the environment, but that the presence of these compounds in the wine is not a major concern,” Schlossers said.
“Instead, our findings suggest that wine quality should be measured using sulfite concentrations, as they are a commonly found environmental contaminance in wine.”
“Our findings suggest the wine industry is working to improve sulfite control practices,” said co-authors Dr. Christopher A. Davenport, associate professor of the Biochemistry Department at the UC Davis, and Dr. Andrew H. Kopp, an associate professor in chemical engineering and molecular biology at the university.