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Grape expectations for healthier wine
A new technique that uses ozone to preserve grapes could help prevent allergies and boost healthy compounds at the same time, reports Jennifer Rohn in Chemistry & Industry, the magazine of the SCI. view more (2007-02-12)
A glass of wine can help find new mineral deposits
In a fascinating piece of spare-time research, CSIRO Exploration & Mining scientist Dr Ryan Noble has found that chemical ingredients in these drinks, including weak organic acids, have the ability to dissolve weakly-bound metals into solution. view more (2007-09-17)
Delicious' new grape debuts
Researchers at the University of Florida have introduced 'Delicious', a new muscadine grape cultivar. 'Delicious' ripens early, produces high yields, and is disease-resistant. view more (2009-03-23)
AJCN study shows moderate alcohol consumption related to stronger bones
The devastating effects of excessive alcohol consumption are undisputable, although some data suggest that moderate alcohol consumption may impart some health benefits. view more (2009-03-16)
The turbidity of wine has an influence on the aroma of the ferment, but not on the accumulation of biogenic amines
The turbidity of red wine during its ageing in oak casks has an influence on the accumulation of volatile compounds and, thereby, on the wine's aroma, but not on the accumulation of biogenic amines. view more (2006-11-28)
Heavy drinking increases risk of infection after surgery
Research news from the British Journal of Surgery 17 October 2003: Nosocomial infection is a risk faced by any patient undergoing general surgical procedures. A recent study published in the British Journal of Surgery reveals that some patients increase this inevitable risk to themselves and others through regular, heavy drinking prior to hospital... view more... (2003-10-20)
New discovery could reduce the health risk of high-fat foods
Just as additives help gasoline burn cleaner, a research report published in the January 2008 print issue of The FASEB Journal shows that the food industry could take a similar approach toward reducing health risks associated with fatty foods. view more (2008-01-02)
Women, Drinking to Their Health
Women see a slightly higher health benefit over men from alcohol consumption according to twelve separate studies reviewed in the Journal of Thrombosis and Haemostasis. However, more studies are needed to determine if there are more significant results from either wine, other spirits or beer. view more (2005-01-31)
Proven At Last - Alcohol Consumption Increases Increases Risk Of Gout (pp xxx, 1277)
The first large epidemiological study to assess the age-old belief that alcohol consumption increases the risk of gout is published in this week's issue of THE LANCET. A prospective study of nearly 50,000 men showed that beer drinking was more likely to be associated with gout than spirits; whereas moderate wine consumption was not linked to a... view more... (2004-04-14)
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)
Red, red wine: How it fights Alzheimer's
Scientists call it the "French paradox" - a society that, despite consuming food high in cholesterol and saturated fats, has long had low death rates from heart disease. view more (2008-11-21)
Scientists uncork a potential secret of red wine's health benefits
Scientists from Scotland and Singapore have unraveled a mystery that has perplexed scientists since red wine was first discovered to have health benefits: how does resveratrol control inflammation? view more (2009-07-31)
sciBAr hits the Capital bringing science to familiar territory - the Bar
Australia has its 'Pub Science', Nottingham, Leeds, Lyon and Paris their Café Scientifique, and now London has the sciBAr - an informal gathering where science can be debated over a pint of beer, glass of wine or cappuccino. On Wednesday 15 November, the BA will hold the first ever sciBAr at Maddox Wine Bar, off London's Regent... view more... (2000-11-13)
Resveratrol, red wine compound linked to health, also found in dark chocolate and cocoa
Hershey's Center for Health and Nutrition announced the publication of a study that shows resveratrol, the compound often associated with the health benefits of red wine, is also found in cocoa and dark chocolate products. view more (2008-10-15)
Metal hazard from table wines
Potentially hazardous levels of metal ions are present in many commercially available wines. An analysis of reported levels of metals in wines from sixteen different countries, published in the open access Chemistry Central Journal, found that only those from Argentina, Brazil and Italy did not pose a potential health risk owing to metals. view more (2008-10-30)
Kaiser Permanente study: Alcohol amount, not type -- wine, beer, liquor -- triggers breast cancer
One of the largest individual studies of the effects of alcohol on the risk of breast cancer shows that it makes no difference whether a woman drinks wine, beer or spirits (liquor). view more (2007-09-27)
Wine, women and... spirits, beer and breast cancer risk
One of the largest individual studies of the effects of alcohol on the risk of breast cancer has concluded that it makes no difference whether a woman drinks wine, beer or spirits (liquor) - it is the alcohol itself (ethyl alcohol) and the quantity consumed that is likely to trigger the onset of cancer. view more (2007-09-27)
Mounting evidence shows health benefits of grape polyphenols
A growing body of research data suggests that consuming foods rich in polyphenols from grapes, including red wine, helps reduce the risk of heart disease, according to a review article in the November issue of Nutrition Research. view more (2008-10-29)
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)
Great wines come from great soils
The world's greatest wines are the result of a threefold synergy among grape variety, human input, and something called the "terroir" -- a term often defined as the vineyard site, soil, and climate. view more (2009-11-04)
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