A Cornell University study found that consumers don't consistently judge wine quality based on color, with hybrid grape wines ranking among the most visually appealing. The research, published in the American Journal of Enology and Viticulture, also showed that taste and aroma are more important factors in overall quality perception.
A new study by Cornell researchers explores strategies for coping with rising heat in wine grape cultivation. The team found that consumers are willing to pay a premium for wines made from heat-tolerant varieties or produced using climate-adaptive technologies, such as shade cloth.
The portable optical sensor uses machine learning to analyze spectral patterns and estimate grape ripeness directly on the vine. This technology promises significant business benefits for winemakers by providing non-destructive, real-time insight into grape ripeness, reducing labor and time required for sampling and analysis.
Researchers found no clear evidence that red wine mitigates cancer risk, and instead observed a distinction in skin cancer risk. White wine consumption was associated with an increased risk of skin cancer compared to red wine, particularly among women. Heavy wine consumption may correlate to high-risk behaviors.
A team of researchers identified an ancient white wine from a 2,000-year-old glass funerary urn in Carmona, Spain. The wine was preserved due to the tomb's exceptional conservation conditions, and its chemical analysis revealed it contained polyphenols typical of white wines from the region.
The study reveals that the formation of pyramid-shaped structures around water molecules is dominant at low ethanol concentrations, but chain-like structures become more prevalent at higher temperatures. This explains why baijiu has a distinct taste at room temperature, which disappears at higher temperatures.
A recent study found that an e-tongue can detect signs of microorganisms in white wine within a week after contamination, four weeks before a human panel notices the change in aroma. This technology has the potential to augment traditional methods and allow winemakers to catch and mitigate problems sooner.
A team of researchers has successfully identified the odorants responsible for Muscaris grapes' characteristic lychee note, shedding light on its molecular secret. The study's findings provide a scientific basis for breeding innovative grape varieties with distinctive fruity aromas.
Researchers have developed a sustainable solution using winery waste as a natural colouring agent and bioactive component in gelatine-based sweets. The use of wine lees improves the texture and flavour profile of jellies, while also providing added health benefits.
Researchers from Spain used high-power ultrasound technology to treat Monastrell grapes, resulting in improved color and sensory profile of the rosé. The study found that sonication enhanced the extraction of volatile compounds, such as terpenes, which improve aroma.
A study by the University of Reading found that up to 20-25% of UK land may be suitable for growing high-quality Chardonnay still wines by 2050. The regions with the best conditions are expected to be South East England, East of England, and Central England.
A multidisciplinary study of Roman period wine jars reveals the use of native grapes for wine production and foreign pine for waterproofing tar pitch. The analysis provides insight into the cultural practices of ancient winemakers in coastal Italy.
Researchers have developed a novel magnetic nanotechnology that quickly and efficiently removes haze-forming proteins in white wine. The technology shows promise as a valuable and sustainable alternative to conventional bentonite fining treatments, potentially saving the wine industry millions annually.
Researchers analyzed data from the Mundus Vini Challenge to identify key characteristics of award-winning wines. The study found that wines with high ethanol and sugar levels, as well as flavors associated with sweetness, tend to win top awards.
A study by Oregon State University found that providing information about certification standards and organic production practices reduces consumer willingness to pay for all wines. However, when additional information about conventional winemaking practices is provided, willingness to pay for wine labeled as organic or made with organ...
Researchers have developed a natural way to prevent enzymatic browning in pastry dough, driven by polyphenol oxidase (PPO). A combination of white wine and lemon juice inhibits PPO activity and prevents discoloration, making it an attractive alternative to synthetic additives.
A recent study published in Public Health found that only 1% of examined products provided calorie information on labels, and none were available in supermarkets' stores or online. This raises concerns about the lack of progress made by UK alcohol producers and retailers to provide consumers with essential nutrition data.
Researchers found that fungal infections like bunch rot and powdery mildew alter the chemical composition of wine, changing its aroma. Bunch rot infection increased fruity and floral notes, while powdery mildew decreased vanilla-like notes, resulting in lower aroma ratings.
A new UCLA study reveals eco-certified wine tastes better and is often cheaper than regular wine, with professional reviewers giving it higher ratings. The study found a larger effect for red wine, gaining an average of 5.6 extra points, while white wines also showed a positive impact.
A two-year randomized controlled trial found that moderate wine consumption, especially red wine, can modestly decrease cardio-metabolic risk and improve sugar control. The study also found that slow alcohol-metabolizers who drank red wine achieved an improvement in blood sugar control.
A new study found that moderate wine consumption is protective against cardiovascular disease in people who exercise regularly. However, the study did not find any benefits for people with no exercise habits.
Researchers have discovered an additive that inhibits oxidation in wine, reducing discoloration and loss of aroma. Chelation compounds like phytic acid can bind with metals to neutralize oxidation, making it a promising solution for winemakers.
Researchers at the National Institute for Materials Science found that immersion in heated alcoholic beverages increased superconducting ability of iron-based compounds. Red wine was shown to induce best properties, suggesting another component may be key.
Researchers found that drinking white wine can lead to darker tooth stains due to acids creating rough spots and grooves. Red wine still causes more severe staining than white wine, but a whitening toothpaste can help prevent both types of stains.
A new study published in Cancer Epidemiology, Biomarkers and Prevention found that red wine had no effect on breast cancer risk. Women who consumed moderate amounts of alcohol had a higher risk of breast cancer, regardless of the type of drink.
Researchers at CSIRO have found the genetic mutations that occurred thousands of years ago to give us white grapes. They discovered two genes involved in grape color that were mutated in white varieties, leading to over 3000 different white grape cultivars.
Research shows that moderate white wine consumption after meals can significantly decrease insulin levels, potentially leading to serious health consequences. The study suggests that drinking white wine alone may activate a new energy system in the human body, influencing glucose production and usage.
A study of 1,555 adults found that drinking white wine may be beneficial for lung health, with greater lung function observed in those who consumed white wine compared to red wine. The antioxidant flavonoids in white wine are thought to play a key role in this protective effect.
A study found that red wine polyphenols increased the lag time of LDL oxidation, decreased lipid peroxides and thiobarbituric acid-reactive substances, and boosted plasma and LDL polyphenols. Vitamin E supplementation also showed antioxidant effects, although with varying degrees depending on EDTA presence.
Two new 'cool climate' grape varieties, Traminette and Marquis, have been bred for their excellent fruit quality and cold-hardiness, making them suitable for the Northeast's short growing seasons. These hybrid grapes have shown promise in trials across several regions.