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Wine Current Events, Wine News Articles.
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Research from University of East Anglia shows fine wine investors should diversify
Wine investors are warned not to put all their eggs in one French basket in a new report from the University of East Anglia. The fine wine investment market, valued at around US $4 billion a year, is currently dominated by French wines. But research published today in International Review of Financial Analysis shows that diversification -- specifically across Italian, Australian and Portuguese wines -- could prove a shrewd move for investors. (2012-05-30)

New study shows Concord grape juice has a heart-healthy effect not yet reported with red wine
Laboratory research just presented at the WINEHEALTH 2007 conference in Bordeaux, France, showed that Concord grape juice stimulated an arterial relaxation effect in a similar fashion to red wine. The French researchers also reported that the Concord grape juice induced a prolonged relaxation effect that has not yet been reported with red wine. (2007-10-02)

Archaeologists discover largest, oldest wine cellar in Near East
Archaeologists have unearthed what may be the oldest -- and largest -- ancient wine cellar in the Near East, containing 40 jars, each of which would have held 50 liters of strong, sweet wine. (2013-11-22)

New kids on the block: Latecomers must be unique to outperform pioneer brands
A new study in the Journal of Consumer research finds that people evaluate pioneer brands more thoroughly than the next brands they encounter. They also tend to associate attributes common to both brands more to the first brand they encounter. (2008-10-13)

Half a glass of wine a day may boost life expectancy by 5 years
Drinking up to half a glass of wine a day may boost life expectancy by five years -- at least in men -- suggests research published ahead of print in the Journal of Epidemiology and Community Health. (2009-04-29)

UBC takes steps toward examining the DNA of the world's wine regions
UBC researchers are one step closer to identifying the biological personalities of the world's greatest wines. In a recent study, UBC researchers Dan Durall and Mansak (Ben) Tantikachornkiat developed a technique that combines a process to identify the full spectrum of DNA in yeast and bacteria samples with a technique that distinguishes between live and dead micro-organisms. (2016-08-04)

Canada-Australia collaboration to reveal chardonnay's secrets
The University of British Columbia's Wine Research Centre has launched an international collaboration with the Australian Wine Research Institute to sequence the chardonnay grape genome. (2012-01-18)

Birthmarks best treated with red laser light
Gorbachev was probably not greatly troubled by his (1999-06-15)

Red wine protects the heart
A review article of the latest studies looking at red wine and cardiovascular health shows drinking two to three glasses of red wine daily is good for the heart. (2005-03-17)

Jefferson study shows red wine more heart-healthy than gin
When the choice is red wine or gin, choose red wine - at least when considering your heart's health. Jefferson Medical College researchers compared the effects of drinking red wine or gin on several biochemical markers in the blood. Red wine contains compounds including polyphenols, which are absent from gin. Drinking red wine had a greater effect in lowering levels in the bloodstream of (2004-08-12)

Winemaking goes high-tech at the University of British Columbia
A team of researchers at UBC's Wine Research Centre -- which has received funding from the Government of Canada through the Canada Foundation for Innovation (CFI) -- is working to resolve the allergic reaction some people have to wine. (2012-07-12)

Take charge, wine lovers, and trust your palate
The traditional pairing of wine and food too often misses the mark - leaving people confused and intimated - and should be scrapped in favor of a more consumer-focused approach, a new study indicates. (2017-11-07)

Researchers develop white wine with cholesterol-lowering benefits, discover Israeli wines healthier than French wines
Scientists at the Technion-Israel Institute of Technology have created a kosher white wine with the beneficial effects of red wine. In a related study, they also found that an Israeli wine has more of the health-promoting chemicals than its French counterparts. (2001-04-12)

Annals of Internal Medicine tipsheet for September 19, 2000
1) Wine Associated With Lower Death Risk, Compared to Beer or Other Alcohol
2) Garlic Lowers Cholesterol Slightly But Is Not an Efficient Treatment
3) Measuring CD4 Counts and Viral Load Have Different Prognostic Values But Both Should Continue to Be Used To Evaluate Anti-HIV Therapy
4) FDA Researchers Say Placebo-Controlled Trials are Ethical and Often Scientifically Necessary (2000-09-18)

A study identifies 17 key compounds in wine aromas
The research focused on a kind of wine made with alternative aging methods other than the classic barrel method (2020-02-03)

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)

Do eco-friendly wines taste better?
It's time to toast environmentally friendly grapes. A new UCLA study shows that eco-certified wine tastes better -- and making the choice even easier, earlier research shows it's often cheaper, too. (2016-08-02)

Stemming the loss of precious wine
When you buy a bottle of wine, you are actually paying for more than a bottle. That's because during the months or years that the wine was aging, as much as 15 percent of it was lost to evaporation. Now, that loss of good wine can be prevented with an atomizer system that keeps the humidity inside and outside of the barrels equal, thereby eliminating the evaporation that occurs as nature works to maintain equilibrium. (2002-12-16)

First aid for winemakers
Whether or not a wine turns out to be as outstanding as the winemaker hopes depends on the quality of the yeasts; they control the fermentation process and create the distinctive flavor. A new sensor allows winemakers to establish whether the grape must contains the right sort of microorganisms before fermentation has even begun. (2012-03-08)

Alcoholic beverages are frequently considered migraine triggers
In a European Journal of Neurology study of 2,197 patients who experience migraines, alcoholic beverages were reported as a trigger by 35.6 percent of participants. (2018-12-19)

Wine's origin might affect acceptable price more than taste study shows
Taste might have less to do with what consumers are willing to pay for wine than you think. In fact, issues like a wine's country and region of origin sometimes had more impact on a person's willingness to pay more for a wine than taste. (2018-10-23)

A glass of wine can help find new mineral deposits
The key to finding new mineral deposits in Australia could be to start looking with a glass of wine or a soft drink. (2007-09-14)

Red wine benefits linked to better gut health, study finds
A study from King's College London has found that people who drank red wine had an increased gut microbiota diversity (a sign of gut health) compared to non-red wine drinkers as well as an association with lower levels of obesity and 'bad' cholesterol. (2019-08-27)

The geology of wine
Every day, all around the world, millions of people contemplate a very simple question with a very complex answer: which wine? In this month's issue of GSA Today, Gregory Retallack (University of Oregon) and Scott Burns (Portland State University) examine the link between the taste of wine and soil properties. (2016-04-26)

Does Chinese chocolate taste better than Swiss? Depends on when you find out
When consumers taste a chocolate bar they think is made in Switzerland, they'll prefer it over one supposedly made in China, according to new study in the Journal of Consumer Research. But if you tell them where it's from after they taste the candy, they'll prefer the Chinese chocolate. (2011-07-14)

Red wine vs. white? It makes no difference when it comes to breast-cancer risk
The largest study of its kind to evaluate the effect of red vs. white wine on breast cancer risk concludes that both are equal offenders when it comes to increasing breast cancer risk. (2009-03-09)

Majority of consumers oppose wine in supermarkets, study reveals
A survey of wine drinkers conducted by the University at Buffalo School of Management has found that 54 percent say they are opposed to a New York State proposal to sell wine in supermarkets. (2011-06-16)

The turbidity of wine has an influence on the aroma of the ferment
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. This is the conclusion of Nerea Jiménez Moreno in her Ph.D. thesis defended at the Public University of Navarre. (2006-11-27)

Vineyard records link early grape ripening to climate change
By using decades of vineyard records, scientists have for the first time been able to attribute early ripening of wine grapes to climate warming and declines in soil water content. (2012-03-14)

Non-alcoholic red wine may help reduce high blood pressure
Non-alcoholic red wine was more effective at lowering blood pressure than traditional red wine or gin. Red wine's polyphenols uninhibited by alcohol seem to be the blood pressure reducing element. (2012-09-06)

Development of measures to prevent wine indispositions
In a joint project Johannes Gutenberg University Mainz (JGU) and the Dienstleistungszentrum Ländlicher Raum Rheinpfalz (DLR) have developed measures to identify and reduce biogenic amines in wine, where they can be of particular risk to human well-being. (2012-11-07)

What's behind smelly wine
Aging often improves the flavor of wine, but sometimes the beverage emerges from storage with an unpleasant smell. One of the prime culprits is hydrogen sulfide, which can give the affected wine an aroma of sewage or rotten eggs. In a report in ACS' >Journal of Agricultural and Food Chemistry, researchers have now identified some potential sources of this stinky compound. (2018-12-12)

Shining a light on the issue of wine fraud
University of Adelaide wine researchers are developing a fast and simple method of authenticating wine - a potential solution against the estimated billions of dollars' worth of wine fraud globally, but also offering a possible means of building regional branding. (2020-11-05)

After the yeast is gone bacteria continue to develop flavor of sparkling wine
Researchers at the University of Barcelona, Spain, show for the first time that bacteria, in addition to yeast, are involved in the secondary fermentation of the sparkling wine known as Cava. (2005-06-07)

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)

Advice for bag-in-box wine drinkers: Keep it cool
Bag-in-box wines are more likely than their bottled counterparts to develop unpleasant flavors, aromas and colors when stored at warm temperatures, a new study has found. Published in ACS' Journal of Agricultural and Food Chemistry, it emphasizes the importance of storing these popular, economical vintages at cool temperatures. (2012-12-05)

New research sheds light on how aged wine gets its aroma
Researchers have discovered an enzyme that plays a leading role in the formation of compounds that give aged wines their sought-after aroma. (2016-08-29)

Low-allergenic wines could stifle sniffles and sneezes in millions of wine drinkers
Scientists have identified a mysterious culprit that threatens headaches, stuffy noses, skin rash and other allergy symptoms when more than 500 million people worldwide drink wine. The discovery could help winemakers in developing the first low allergenic vintages -- reds and whites with less potential to trigger allergy symptoms, they say. The new study appears in ACS' monthly Journal of Proteome Research. (2010-11-17)

UBC researchers create definitive method to detect wildfire tainted wine grapes
Wine producers and grape growers have a new, powerful tool at their disposal to help manage the impact of grapes exposed to smoke from forest fires. Researchers from UBC's Okanagan campus have devised a new analytical test to precisely and accurately measure the amount of volatile phenols-compounds absorbed by grapes when exposed to smoke that can impact wine flavour-that are present in the fruit prior to wine production. (2017-10-24)

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. (2007-10-10)

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