This week’s The Science Inside radio slot is all about wine. The Drunken Monkey Hypothesis is discussed, and how our enjoyment of alcohol might be evolutionary. Find out about the chemistry of a good wine with Prof Antonio Ferreira and the process of wine making with Samantha Fairbairn. Both are from the Institute for Wine Biotechnology at Stellenbosch University.
The tech bite focuses on how robots and apps are helping to make a good glass of wine. Prof Thomas Hummel from the Technische Universitaet in Dresden, Germany, also explains what happens when you lose your sense of smell and taste.
The Science Inside team is presented by Elna Schütz and DJ Keyez, with production help from Matthew Malcolm,Tiisetso Makate and Michael Venter.
To listen to other podcasts, visit facebook.com/thescie
* This slot was produced by the Wits Radio Academy.
AdminBraai
SciBraai, a proudly South African NPO dedicated to science journalism, communication and outreach. SciBraai began on Heritage Day 2013 - Anina Mumm and Engela Duvenage in 2013 launched the website, scibraai.co.za, to feature stories about South African research, technology and innovation, and the people behind the discoveries. This blog welcomes all South Africans to go behind the scenes of local science and exploration endeavors. It’s a place to share stories about the scientists themselves and the interesting, little-known activities that are often left out of research journals. A place to learn more about the stuff that makes South African science and its people tick. A place to feel inspired about what South Africans are discovering on home soil and abroad. Because local is lekker, no matter what language you use. SciBraai's following has grown in the past years, and we are now on Facebook, Twitter and Instagram. We've also begun organising real-life braai's where we share round-the-fire stories about South African science and scientists.
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