Wine and research: to taste wine you have to sip it correctly

How much you sip counts because the amount of chemicals released is different, depending on the volume of the slug: these are the results of the most recent study of Paola Piombino, researcher in food science and technology at the Federico II University of Naples, together with Luigi Moio, Chairman of the degree course in Viticulture and Oenology in the same University, published by the "Food Research International" magazine. «This work – the Master of Wine commented to the British "Daily Mail" – may have a big impact on how to conduct a wine tasting: many tasters have found their own style without the slightest understanding of the chemical composition of what they are looking for, regarding hints, in a wine".