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Cabernet sauvignon red wine reduces the risk of Alzheimer's disease
A new study directed by Mount Sinai School of Medicine has found that moderate red wine consumption in a form of Cabernet Sauvignon may help reduce the incidence of Alzheimer's Disease (AD).   view more (2006-09-19)

A 'grape' future for Alzheimer's disease research
With National Alzheimer's Awareness Month upon us, attention continues to focus on new approaches to cognitive health in an aging population.   view more (2007-11-07)

Research suggests parts of UK could be too hot for wine-making by 2080
Increasing summer temperatures could mean some parts of southern England are too hot to grow vines for making wine by 2080, according to a new book launched today (26 May 2008).   view more (2008-05-27)

For optimum results wine should not be stored in casks for more than 12 months
In defending her PhD thesis, Teresa Garde Cerd'¡n, Doctor in Chemical Sciences at the Public University of Navarre, stated that the maximum concentrations of compounds transferred to wine from wood is reached after 10 to 12 months of the wine being stored in wooden casks.   view more (2005-02-14)

Costly plant tumors are found by Cornell microbiologist to be result of soil bacterium 'smelling' and entering wound
How does a wound in certain plants like roses and grapevines develop into a tumor? The answer appears to lie in a common soil bacterium that is able to "smell" the wound and speed up the infection process.   view more (2005-10-24)

Red Wine and Grape Juice Help Defend Against Food-Borne Diseases, according to MU Researchers
Red wine is known to have multiple health benefits. Researchers at the University of Missouri-Columbia have found that red wine may also protect humans from common food-borne diseases.   view more (2007-10-11)

Winemaking waste proves effective against disease-causing bacteria in early studies
A class of chemicals in red wine grapes may significantly reduce the ability of bacteria to cause cavities, according to a study published recently in the Journal of Agricultural and Food Chemistry.   view more (2008-01-03)
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