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https://www.um.edu.mt/library/oar/handle/123456789/142929| Title: | The chemistry of rosé wine : unlocking the science behind the blush |
| Authors: | Blundell, Renald |
| Keywords: | Rosé wines Wine and wine making -- Chemistry Food -- Analysis Anthocyanins Flavonoids Aromatic compounds |
| Issue Date: | 2026-01 |
| Publisher: | Standard Publications Ltd. |
| Citation: | Blundell, R. (2026, January 18). The chemistry of rosé wine : unlocking the science behind the blush. The Malta Independent on Sunday, p. 22. |
| Abstract: | With its unmistakable pink hue and vibrant flavour, rosé wine has captured the imagination of wine enthusiasts worldwide. Once dismissed as a mere summer trend, it has solidified its status as a staple in both casual and sophisticated settings alike. What makes rosé distinct from red or white wines, though, isn't simply its appearance - it's the chemistry behind its creation. This article delves into the complex world of rosé winemaking and explores the science behind its colour, flavour, and overall allure. [excerpt] |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/142929 |
| Appears in Collections: | Scholarly Works - FacM&SPB |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| The_chemistry_of_rose_wine_unlocking_the_science_behind_the_blush(2026).pdf | 475.71 kB | Adobe PDF | View/Open |
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