The Science Inside – Wine

by AdminBraaiSeptember 20, 2016September 20, 2016

It’s the Science Inside wine this week, since Robertson Winery workers are striking.

We discuss the Drunken Monkey Hypothesis and how our enjoyment of alcohol might be evolutionary.
Find out about the chemistry of a good wine with Antonio Ferreira and the process of winemaking with Samantha Fairbairn. Both are from the Institute for Wine Biotechnology at the University of Stellenbosch.
In our weekly tech bite we hear about how robots and apps are helping in getting you a good glass of wine.
Later Professor Thomas Hummel from the Technische Universitaet in Dresden, Germany, explains what happens when you lose your sense of smell and taste.

The Science Inside team is presented by Elna Schütz and DJ Keyez.This week with production help from Matthew Malcolm,Tiisetso Makate and Michael Venter.
Findus on journalism.co.za/science
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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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