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.
Find us on journalism.co.za/science
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