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Popular Wine News and Current Events, Wine News Articles.
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World's oldest Italian wine just discovered
Researchers discover Italian wine residue from the Copper Age, debunking current belief wine growing and wine production in Italy developed during the Middle Bronze Age. (2017-08-24)

Researchers identify genes that give cannabis its flavor
UBC scientists have scanned the genome of cannabis plants to find the genes responsible for giving various strains their lemony, skunky or earthy flavors, an important step for the budding legal cannabis industry. (2017-03-29)

Producers of white colonies on kimchi surface, mistaken as molds, have been identified
Analyses of microbial community structures and whole genome sequencing were performed to the white colony-forming yeasts on kimchi surface. WiKim provides information for the safety of the white colony-forming yeasts on kimchi surface. (2018-12-26)

Electronic nose sniffs out fresh fruit
Engineers at the University of Warwick have devised an (1999-06-29)

Dark matter may be hitting the right note in small galaxies
Dark matter may scatter against each other only when they hit the right energy, says international team of researchers in new study. (2019-02-27)

Wine snobbery: Fact vs. fiction (video)
We all know at least one wine snob who goes through all sorts of rituals that they swear will bring out the best flavor, like swirling the glass and decanting the bottle before drinking. But is there any merit to these claims? We talked to expert wine researchers and sommeliers to find out. Watch the latest Reactions video in which we play wine fact versus fiction: https://youtu.be/qA9AQGPcOcQ. (2017-08-01)

Magnetic treatment could help remove 'off-flavor' from wines
From vine to wine, grapes undergo a remarkable transformation. But sometimes this makeover results in vino that doesn't taste quite right. In a study appearing in ACS' Journal of Agricultural and Food Chemistry, scientists report that they have found a way to use tiny magnetic particles to remove off-tasting substances in cabernet sauvignon without altering its desired bouquet. Eventually, they say this technique could help remove unwanted flavors from other wines. (2018-06-13)

Study indicates grape seed extract may reduce cognitive decline associated with Alzheimer's disease
A compound found in grape seed extract reduces plaque formation and resulting cognitive impairment in an animal model of Alzheimer's disease, new research shows. The study appears in the June 18 issue of the Journal of Neuroscience. (2008-06-17)

A detective story of wildfires and wine
In this story of wine and smoke taint, everyone knows 'whodunit' -- it's the smoke from wildfires. But it's the 'how' that's got researchers and winemakers stymied. According to an article in Chemical & Engineering News (C&EN), the weekly newsmagazine of the American Chemical Society, researchers are making some headway, sifting through complex, and perhaps misleading, clues. (2018-05-09)

Grape skin compound fights the complications of diabetes
Research carried out by scientists at the Peninsula Medical School in the South West of England has found that resveratrol, a compound present naturally in grape skin, can protect against the cellular damage to blood vessels caused by high production of glucose in diabetes, according to a paper published in the science journal (2008-03-18)

The two faces of rot fungi
Yogurt, beer, bread and specialties such as tasty blue cheeses or good wine -- special microorganisms and refining processes first produce the pleasant flavors and enticing aromas of many foodstuffs. Researchers at Friedrich-Alexander Universität Erlangen-Nürnberg (FAU) have now investigated the formation of rot in grapes and have shown that when this is caused by certain kinds of mold fungi, the resultant wine can have not only moldy but also floral aromas. (2017-06-22)

Seeing dark matter in a new light
A small team of astronomers have found a new way to 'see' the elusive dark matter haloes that surround galaxies, with a new technique 10 times more precise than the previous-best method. The work is published in Monthly Notices of the Royal Astronomical Society. (2020-11-06)

Link between alcohol consumption and breast cancer ignored by women most at risk
Middle aged women in Australia aren't getting the message about the proven link between alcohol consumption and breast cancer, at a time when more are drinking while cancer rates in their age bracket are increasing, according to a new study. (2019-02-13)

Fluorescence monitoring and effect of photodynamic therapy for port wine stains
It is known that fluctuations in the treatment outcome of photodynamic therapy between patients are related to the concentration of photosensitizer in target tissue. The purpose of a study, by Wang et al., published in the February 2010 issue of Experimental Biology and Medicine was to establish a fluorescence method not only providing a semi-quantitative measurement of photosensitizer concentration but also predicting the efficacy of PDT for port wine stains. (2010-03-01)

Beer lovers tweet what they drink
Researchers who mapped tweets revealed how 'beer space' on Twitter reflects real-world preferences of brews and beer brands in the US. For example, tweet preferences for Bud Light were found in the Eastern half of the US. These and other findings were mapped by Matthew Zook and Ate Poorthuis, who discovered the geography of Americans' beer and wine preferences in a chapter in the new edited book 'The Geography of Beer,' published by Springer. (2014-04-01)

LA BioMed's 4th Annual Innovation Showcase
The Innovation Showcase will be attended by over 300 entrepreneurs, investors, executives from biotech and pharma medical devices companies, legal experts, service providers, prominent scientists, and technology transfer personnel from premier academic institutions. Please join us for inspiring presentations featuring the latest innovations in therapeutics, diagnostics and medical device from start-ups across California. (2017-02-16)

Science shows cheese can make wine taste better
A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation method and found consuming cheese while drinking wine impacted the description and preference of different wines. (2016-10-19)

Just a few drinks can change how memories are formed
Researchers at Brown found that alcohol hijacks a conserved memory pathway in the brain and changes which versions of genes are made, forming the cravings that fuel addiction. (2018-10-25)

Bubble volcano: Shaking, popping by earthquakes may cause eruptions
A new study on the connection between earthquakes and volcanoes took its inspiration from old engineering basics. Future applications of these results may enable better predictions of the likelihood of a volcanic eruption for communities affected by an earthquake. (2016-05-16)

Compound found in red wine causes conflicting changes in dogs' immune systems
Researchers at the University of Missouri have found that resveratrol does affect the immune systems of dogs in different ways when introduced to dogs' blood. (2015-08-24)

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. These (2008-01-02)

Researchers identify gene to help hybrid wheat breeding
Australian researchers at the University of Adelaide have identified a naturally occurring wheat gene that, when turned off, eliminates self-pollination but still allows cross-pollination -- opening the way for breeding high-yielding hybrid wheats. (2017-10-11)

Red blood cells for transfusion like a good red -- a little older, a little better
A landmark Australian research trial has found the transfusion of older stored red blood cells is safe and surprisingly, associated with fewer side effects. In the TRANSFUSE trial, researchers from the Australian and New Zealand Intensive Care Research Centre at Monash University in Melbourne led teams in five countries to investigate the effect of the age of transfused red blood cells on critically ill patient's outcomes. (2017-09-27)

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? New research published in the August 2009 print issue of the FASEB Journal not only explains resveratrol's one-two punch on inflammation, but also show how it -- or a derivative -- can be used to treat potentially deadly inflammatory disease, such as appendicitis, peritonitis and systemic sepsis. (2009-07-30)

Researchers identify the yeast genes behind rose and honeyed flavors in beer and wine
A flavor compound called phenylethyl acetate imparts a hint of rose or honey to wherever it's found -- a dab of perfume, a sip of wine, a slug of beer. Microbiologists in Belgium have used genetic mapping to identify, for the first time, specific yeast genes that produce higher levels of this aroma in alcoholic beverages. The new finding joins other recent work connecting genes to flavors in wines and beers, and may be used to grow yeasts that produce new flavors. (2017-11-07)

Wine descriptions make us more emotional about wine
Research by the University of Adelaide has shown that consumers are much more influenced by wine label descriptions than previously thought. A consumer study by wine researchers at the University's School of Agriculture, Food and Wine has shown that far more than just influencing consumer choice, wine descriptions can alter consumer emotions, increase their wine liking and encourage them to pay more for a bottle. (2017-06-07)

Wine polyphenols could fend off bacteria that cause cavities and gum disease
Sipping wine is good for your colon and heart, possibly because of the beverage's abundant and structurally diverse polyphenols. Now researchers report in ACS' Journal of Agricultural and Food Chemistry that wine polyphenols might also be good for your oral health. (2018-02-21)

Even light drinking increases risk of death
Analyzing data from more than 400,000 people, researchers at Washington University School of Medicine in St. Louis have found that consuming one to two drinks four or more times per week -- an amount deemed healthy by current guidelines -- increases the risk of premature death by 20 percent. (2018-10-03)

Sensory tests suggest 'liking' wines made with native grapes a learned response
Consumer preference or aversion to wines made from native grapes -- such as Concord, Niagara and Catawba, which are grown in North America -- may depend on early exposure to the fruits' sweet, ultra ''grapey'' taste and aroma, according to researchers who conducted sensory tests with wine drinkers in Pennsylvania and California. (2019-03-06)

Different types of alcohol elicit different emotional responses
Different types of alcohol elicit different emotional responses, but spirits are most frequently associated with feelings of aggression, suggests research published in the online journal BMJ Open. (2017-11-21)

Given more information about how wine is made, consumers less likely to pay for organic
Consumers are more willing to pay for wine that comes with an organic or organic grape label but providing information about certification standards and organic production practices reduces consumer willingness to pay for all wines. (2019-06-26)

New research on wine fermentation could lead to better bouquet
The taste of wine arises from a symphony of compounds that are assembled as yeast ferment the must from grapes. But much of what happens in this process remains obscure. Now a team of researchers from France, a country that is synonymous with good wine, has begun to unveil the outlines of how yeast manage nitrogen, an essential element that comprises about 16 percent of proteins, and four percent of all organic matter. (2017-01-23)

NUS researchers identify potential mediator for social memory formation
The ability to form long-term social memories is essential for remembering faces and developing social bonds. Scientists at NUS Medicine have now discovered that the tiny CA2 region in the hippocampus is involved in the linking up of memory fragments (consolidation) to form long-term memories, and that a neuropeptide, substance P, is involved in this process. Since CA2 is responsible for social memory, this finding has significant implications for how long-term social memories are formed. (2017-11-15)

Heavy drinkers consuming more than half of all alcohol
La Trobe University researchers have found the heaviest drinking 10% of Australians drink over half the alcohol consumed in Australia, downing an average of six standard drinks per day. (2019-04-17)

Moderate drinking not harmful for older patients with heart failure
A new study suggests that people over age 65 who are newly diagnosed with heart failure can continue to drink moderate amounts of alcohol without worsening their condition. However, the findings do not suggest that nondrinkers should start imbibing after a heart failure diagnosis, the researchers emphasized. (2018-12-28)

New complex carbohydrate discovered in barley
University of Adelaide researchers have discovered a new complex carbohydrate in barley. The first of its kind to be discovered in over 30 years, the cereal polysaccharide has potential applications in food, medicine and cosmetics. (2019-01-07)

California vineyard uses high-tech chemistry to choose optimum picking time for grapes
A Modesto winemaker is using the latest 21st Century analytical chemistry technology to supplement the time-honored practice of tasting a mouthful of grapes to determine when the fruit is ready for picking. The report is part of a symposium on wine and chemistry at the September national meeting of the American Chemical Society in San Francisco. (2006-09-10)

Weed stems ripe for biofuel
A weedy plant found on the roadside in northern Australia has stems ripe for biofuel production. Scientists from the ARC Centre of Excellence in Plant Cell Walls at the University of Adelaide have discovered that a variety of sorghum growing wild in Australia, Arun, has the potential to yield over 10,000 liters of bioethanol per hectare per year. (2016-05-30)

FSU researcher finds adolescent views of law enforcement can improve over time
A research team, led by Assistant Professor of Criminology Kyle McLean, found that teens' attitudes toward law enforcement tend to improve as they reach adulthood. (2019-04-08)

Verifying 'organic' foods
Organic foods are increasingly popular -- and pricey. Organic fruits and vegetables are grown without synthetic pesticides, and because of that, they are often perceived to be more healthful than those grown with these substances. But not all foods with this label are fully pesticide free, and it can be challenging to detect low amounts of the substances. Now, scientists report in ACS' Journal of Agricultural and Food Chemistry a new strategy to determine organic authenticity. (2019-06-05)

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