You don’t have to go far to find a glass of wine in your house, and the beverage aisle in most grocery stores is lined with it.
And when you’re looking for a gift for someone who doesn’t drink, you’re likely to find it at your local grocery store or in a local coffee shop.
“It’s a great way to introduce the person to wine, because it’s a wine, not a beer, and it’s not a hard liquor,” says Dan Daley, the CEO of Wine Merchants Inc. of Seattle, a company that sells glasses and other collectibles from more than a dozen glass makers.
“You can find them on eBay or Craigslist.”
The idea of buying glasses for your home is not new, but there is little discussion about the benefits of the beverage, and what makes glass glasses such a special way to serve wine in an intimate space.
Glass is traditionally made of glass beads, but most of the beads are melted and then poured into glass.
The glass then forms a protective coating, or “starch,” which protects the beverage from oxidation.
The coating is typically created from a combination of alumina and carbon-based ingredients, which are chemically inert and have no toxic properties.
“There’s been a lot of interest in using glass as a way to create a protective layer for beverages, particularly beverages made from carbon-carbon-based materials,” says Paul DeBruin, an associate professor of chemistry at the University of Wisconsin-Madison.
But there are drawbacks to this method of making a wine glass.
DeBruckin and others have pointed out that the starch in glass beads can oxidize, which could lead to a deterioration in the final product.
De Bruckin is also concerned about whether the starch will react with the liquid that it’s poured into.
The starch in wine glass beads does not have to be acidic, which can help keep them from becoming clumpy.
“The starch that’s in the glass will react very poorly with carbon-free, alcohol-free and alcohol-based alcohols,” he says.
“And if you’re drinking an alcohol-containing beverage, you will be consuming more alcohol, so you’ll get a higher alcohol content.”
Some studies have shown that the initial reaction of starch is aldehyde oxidase, a enzyme that breaks down alcohol in the presence of oxygen.
The enzyme is also involved in aldehydes in beer, wine, and beer-making alcohols, says Daley.
In addition, DeBrouin notes that the presence or absence of starch can have an impact on the clarity of the glass, as starch absorbs light.
“That’s not something you want,” he adds.
Other problems include the possibility that the alcohol in wine is not dissolved in the starch, which would render it harder to dissolve.
“A lot of times when you drink a glass, you don’t want it to be cloudy or yellow in color,” says Daly.
“But if you do, it’ll become cloudy and that’s a problem.
It’s not good for the glass itself.”
“It depends on the alcohol, but you can make a wine from a lot less alcohol than that,” adds DeBryan.
“If you’re going to drink a lot more than the alcohol is allowed to be dissolved, you have to get a little bit of starch, and that means that you’re increasing the risk of getting a really bad reaction.”
And some researchers believe that this starch-alcohol combination is not a desirable process, even for a wine-maker.
“I’m not sure that we need to worry about the reaction being the same,” says DeB Bruin.
“This is an experiment to see if we can do a better job.”
DeBrousin says that he has been testing a new process called “spatula-to-spatulose” in which a ceramic material is poured into a glass.
“When you pour the ceramic into the glass it actually binds it to the starch so that it doesn’t oxidize,” he explains.
The result is that the wine is clear, yet the starch still forms a layer that can react with oxygen.
“We’ve been doing this for about a year,” he continues.
“Our research has shown that it works well, and we’re seeing that it is a very good solution for creating a glass.”
It is not clear, however, whether this is a practical way to make a glass wine, or whether it’s just an odd experiment that doesn’t hold up in the real world.
“For the moment, we have no clear answer,” says Dr. Daley of Wine-makers Inc. “In the real environment, we’ve never been able to find that it produces a clear, clear product, or that it stays that way.
It might be that there’s a chemical in the solution that can give it a better finish.
And it might be the reaction with the starch that has a more significant effect on the