A decade ago, André Hueston Mack stood on a pinnacle in the wine world as head sommelier of Per Se, the renowned haute cuisine restaurant in New York. He had spent years climbing the wine steward cellar in restaurants around the country and was managing an 1,800-selection wine list in one of the most expensive, opulent restaurants in America. (more…)
Researchers Show Ionic Liquids Effective for Pre-Treating Mixed Blends of Biofuel Feedstocks
Winemakers have long known that blending different grape varietals can favorably balance the flavor characteristics of the wine they produce. In the future, makers of advanced biofuels might use a similar strategy, blending different feedstock varieties to balance the energy characteristics of the transportation fuel they produce.
A collaborative study by researchers with the U.S. Department of Energy (DOE)’s Joint BioEnergy Institute (JBEI), a bioenergy research center led by Berkeley Lab, and the Idaho National Laboratory (INL) has shown that an ionic liquid proven to be effective for pre-treating individual biofuel feedstocks is also effective at pre-treating multiple different feedstocks that have been mixed and densified into a blend. (more…)
*UCLA scientists use new scientific method to verify vintage 4100 B.C. wine*
Analysis by a UCLA-led team of scientists has confirmed the discovery of the oldest complete wine production facility ever found, including grape seeds, withered grape vines, remains of pressed grapes, a rudimentary wine press, a clay vat apparently used for fermentation, wine-soaked potsherds, and even a cup and drinking bowl. (more…)
ANN ARBOR, Mich.—Most people don’t drink alcohol while working, so it’s probably not smart to order a drink during a job interview over lunch or dinner—even if the boss orders a glass of wine or beer, a new study suggests.
