How to turn water into wine, with raisins
Researchers from Kyoto University found that soaking sun-dried raisins in water can create wine. The process facilitates the growth of yeast and results in higher ethanol concentrations.
Wines
Articles tagged with Wines
Cabernet sauvignon’s long memory revealed
Researchers at UC Davis have discovered that Cabernet Sauvignon retains molecular marks from its ancestors after 400 years of clonal propagation. The study used advanced genome sequencing to assess the stability of epigenetic modifications, which can influence traits like fruit quality and stress tolerance.
4 beer and wine discoveries
Recent research published in ACS' Journal of Agricultural and Food Chemistry has made four significant discoveries about beer and wine. The studies explore the haziness and gluten content of beer as well as the astringent taste and potential health impacts of wine.
Can grapevines help slow the plastic waste problem?
A new study from South Dakota State University reveals how grapevine canes can be converted into a biodegradable plastic-like material. The resulting films are stronger than traditional plastic and will decompose in the environment, providing a potential solution to the plastic waste problem.
Spread of baker’s yeast tied to human migration
Researchers found distinct subpopulations of wild baker's yeast in different regions, coinciding with human activity and migration patterns. The study suggests that humans may have unintentionally influenced the environment by introducing microorganisms thousands of years ago.
Italians spent thousands of years perfecting grape cultivation
Researchers analyzed over 1,700 ancient grape seeds to discover that grape cultivation in Italy began during the Late Bronze Age, with gradual domestication taking place over centuries. The study reveals that Italian wine heritage dates back to Western Europe's broader landscape.
Cornell researchers explore plant-environment interactions with grapevines in 3 states
A new project by Cornell University researchers explores how genetically identical grapevines adapt to temperature, humidity, and soil differences in three states. The study aims to uncover the most adaptable varieties to aid grape growers in coping with erratic climate conditions.
Awareness grows of cancer risk from alcohol consumption, survey finds
A survey by the Annenberg Public Policy Center found that over half of Americans believe drinking alcohol increases their chances of developing cancer. The Surgeon General's advisory on alcohol and cancer risk also contributed to increased public awareness, with nearly 3 in 10 respondents saying they would be less likely to accept a dr...
Guardians of the vineyard: Canines and chemistry work to combat powdery mildew
Researchers are analyzing volatile chemicals emitted from grape leaves infected by a fungus called powdery mildew to improve training for vineyard canines. The study aims to identify key odor molecules that trigger the response in dogs, enabling more sensitive and accurate mildew identification.
Tapuy rice wine fermentation yields possible anti-aging superfood
Filipino researchers found a way to enhance tapuy lees for high polyphenol content and antioxidant activity, extending test animal lifespan and health. The study suggests repurposing tapuy lees as a health food to combat aging and oxidative stress-related diseases.
New WSU study shows how scarcity pricing helps 'cult wineries' drive demand
A new Washington State University study reveals that wineries producing 'cult wines' can increase long-term profits by keeping prices low, creating excess demand. The study found that scarcity pricing, where products are priced below market equilibrium, leads to increased demand and higher revenue for winemakers.
Study finds consumer openness to smoke-impacted wines, offering new market opportunities
A new study by Oregon State University researchers found that certain groups of consumers are open to drinking smoke-impacted wines. The study suggests potential tools for making these wines viable for the market through blending and targeted labeling and marketing strategies.
Retirement may lead to a deterioration in mental health, and alcohol use may worsen the issue, says new study
A new study analyzing US data from over 27,500 participants reveals that retirees show more signs of depression than working individuals, with binge drinking exacerbating the issue. Moderate drinking appears to have fewer depressive symptoms compared to abstaining completely.
New evidence on the relationship between moderate wine consumption and cardiovascular health
A multicentre study published in European Heart Journal found that moderate wine consumption is associated with a lower risk of cardiovascular complications. The study, which analysed data from over 1,200 participants, suggests that light and moderate wine consumption can reduce the risk of cardiovascular events by up to 50%. However, ...
Study using more reliable measure of wine consumption finds possible protective effect for low to moderate drinking in people at risk of cardiovascular disease
A new study found that low to moderate wine drinking reduces the risk of serious cardiovascular disease by 50% in people at high risk who follow a Mediterranean diet. The researchers measured tartaric acid in urine to provide an objective measure of wine consumption, showing a greater protective effect than previous studies.
What brings richness to sparkling wines?
Researchers have discovered 11 probable kokumi compounds in sparkling wines, which may contribute to their rich, full-bodied taste. The study identified these compounds through a combination of computer simulations and wine tastings, paving the way for further investigation into the molecular basis of kokumi sensation in wines.
Making scents of aromas that differentiate beer and wine
Researchers identified key compounds that distinguish beer from wine aromas, enabling the creation of more flavorful, non-alcoholic substitutes. Stronger fruity aromas made drinks smell more like wine, while scented compounds played a bigger role in beer versus wine-like aroma perception.
Oriental hornets are the only animals able to drink unlimited amounts of alcohol
A new study reveals that Oriental hornets are the only animals capable of consuming high concentrations of alcohol chronically without ill effects. The research found that the hornets metabolize alcohol rapidly and show no signs of intoxication or illness, even after consuming high amounts.
Differences in the effectiveness of nonalcoholic beverage provision in reducing alcohol consumption depending on the degree of problem drinking
Providing nonalcoholic beverages significantly reduces alcohol consumption in individuals with moderate to severe drinking problems, as indicated by AUDIT scores ≤7, 8-11, 12-14, and ≥15. However, this approach is not sufficient for those with more severe cases, highlighting the need for a combination of strategies.
Women more likely to choose wine with feminine labels
A recent study by Washington State University researchers found that women are more inclined to purchase wine with labels featuring feminine gender cues. The study's lead author noted that winemakers may want to pay attention to the perceptions of this understudied group, which represents 59% of U.S. wine consumers.
Half of heavier drinkers say calorie labels on alcohol would lead to a change in their drinking habits
A new study by UCL researchers found that 54% of heavier drinkers would make changes to their drinking if calorie labels were introduced. Hazardous drinkers were more likely to choose lower-calorie drinks and consume fewer drinks.
From neutralizing water contamination to creating full-taste, reduced alcohol wine and spirits: success in world first liquid-liquid extraction trial opens up a realm of possibilities
Researchers at the University of Birmingham used Porous Liquids to separate harmful alcohols from water mixtures, consuming up to 88% of the PL pore volume. This innovation can reduce alcohol content in drinks while retaining flavor profiles, aligning with growing consumer demand for low-alcohol beverages.
Getting the stink out of smoke-tainted wine
Scientists have created a way to lessen smoke taint in wine by adding molecularly imprinted polymers during or after fermentation. The technique selectively removes undesirable volatile compounds while preserving desirable constituents.
Alcohol consumption patterns and mortality among older adults with health-related or socioeconomic risk factors
A UK cohort study reveals that even low-risk alcohol consumption is linked to increased mortality among older adults with health-related or socioeconomic risk factors. The findings suggest that healthier lifestyles may play a role in the observed attenuation of mortality for wine drinkers and those who drink only during meals.
Minimum pricing for alcohol helped curb demand during COVID lockdown
A study by the University of East Anglia found that minimum unit pricing (MUP) in Wales reduced transaction prices and alcohol bought by 20%, with a 15% increase in expenditure per customer. The policy was effective in targeting cheap, high-strength alcohol, with little demand spillover to more expensive products.
Temperature, time and blueberry wine
Fermenting blueberry juice creates a wine that maintains fruit benefits, but temperature and time influence nutrient content. The study found anthocyanin and flavanol levels decreased, while flavan-3-ol increased with longer fermentation times.
A global map of how climate change is changing winegrowing regions
A global map tracks changes in climate change impacts on wine production, highlighting regions at risk of excessive drought and heatwaves. Adaptation strategies, such as using drought-resistant grape varieties and management methods, can help preserve economic viability.
Proceed with caution – the meteoric rise of zero-alcohol drinks
A recent study by Flinders University found that parents are conflicted and concerned about zero-alcohol drinks due to their similarity in taste and appearance. The research suggests that providing these drinks to adolescents may normalize alcohol consumption, leading to increased risks of harm.
Spray coating for grapes shows promise in battle between wildfire smoke and wine
Researchers at Oregon State University have developed a spray coating for grapes that can prevent off-flavors caused by wildfire smoke. The coatings, made with cellulose nanofibers and chitosan, block or capture wildfire smoke compounds, protecting wine quality.
Gender differences in reducing alcohol consumption through alcohol-free beers or mocktails
A study of 123 adults found that providing nonalcoholic beverages significantly lowers alcohol consumption, with no significant gender differences in the rate of decline. Men reduced the quantity consumed per session, while women decreased their drinking frequency.
Removing largest serving sizes of wine decreases alcohol consumption, study finds
A study by researchers at the University of Cambridge found that removing the largest individual serving size of wine from menus in 21 English licensed premises decreased total wine sales by 7.6%. Despite this, daily revenue remained unchanged, suggesting an increase in profit margins for smaller glasses of wine.
Cracking the case for non-glass wine bottles
Researchers found that non-glass wine bottles are up to 51% more carbon efficient than glass, but Australian consumers prefer traditional glass due to perceptions of heritage and luxury. Alternative formats like cask and flat plastic bottles gained popularity, especially among younger generations.
Genetic diversity of wild north American grapes mapped
A team of researchers has decoded the genetic diversity of nine species of wild North American grapes, revealing critical traits that could accelerate grape breeding efforts. The research identifies key genes responsible for important traits such as salt tolerance, drought resistance, and defense against Pierce's disease.
Researchers have taught an algorithm to 'taste'
Researchers have developed an AI algorithm that uses people's flavor impressions to make accurate predictions of individual wine preferences. The algorithm combines data from wine labels, user reviews, and sensory tastings to provide personalized recommendations.
Why do some people get headaches from drinking red wine?
Researchers found that quercetin in red wine can cause headaches due to its interference with alcohol metabolism, leading to high levels of acetaldehyde. The study suggests a new hypothesis for why some people experience red wine headaches, particularly those with pre-existing migraine or primary headache conditions.
A sweet solution: turning winery waste into jelly
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.
Smells like learning
A team of scientists discovered two types of neurons in fruit flies and mice that enable them to identify distinct smells. With experience, these animals can learn to differentiate between very similar odors, a process that could improve machine-learning models and AI systems.
Warm summers and wet winters yield better wine vintages
Researchers analyzed 50 years of Bordeaux wine critic scores with weather data to show that warmer temperatures, higher rainfall, and earlier seasons yield better vintages. Climate change is predicted to increase these conditions, potentially improving wine quality, but water scarcity poses a risk.
The first global demonstration of nonalcoholic beverages reducing alcohol consumption: a randomized controlled trial
A randomized controlled trial found that nonalcoholic beverages significantly reduced alcohol consumption in adults, with the reduction persisting after 8 weeks. The study suggests that these beverages may replace alcoholic drinks in consumption.
Muscadine wine shows promise in improving aging skin
Researchers found that daily consumption of dealcoholized muscadine wine for six weeks improved skin elasticity and barrier function, while reducing inflammation and oxidative stress. Although wrinkles were not significantly affected, participants showed significant improvements in skin smoothness.
Winery experiences affected by more than what is in your glass
Researchers at UBC Okanagan found that winery visitors are influenced by a range of elements beyond the wine itself, including atmosphere, music, lighting, and social interactions. Understanding these dynamics can help wineries create more positive experiences for customers.
Our favorite vintages and their precarious mountainside homes are at risk due to climate change, environmental scientists warn
Climate change poses significant risks to heroic viticulture sites in Italy, Portugal, and Spain, including soil degradation and drought. The authors argue that farmers, scientists, and consumers must work together to protect these unique wine regions and their cultural heritage.
Rosé renaissance: Spanish study uncorks ultrasound for superior wine quality
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.
Bigger bottles keep champagne bubbly for decades
Researchers found that larger champagne bottles retain gas substantially better, with 3-liter bottles lasting up to 132 years. The study estimated a shelf life of 40 years for standard 750-milliliter bottles and developed a formula to calculate a bottle's shelf life based on its size.
Why do Champagne bubbles rise the way they do? Scientists’ new discovery is worthy of a toast
Researchers from Brown University and the University of Toulouse found that surfactants make Champagne bubble chains stable. The experiments showed that larger bubbles and surfactants help reduce tensions between liquid and gas, creating a smooth rise. This discovery has implications for understanding bubbly flows in fluid mechanics.
Oregon State researchers make breakthrough in understanding the chemistry of wildfire smoke in wine
Researchers identified a new class of sulfur-containing compounds, thiophenols, contributing to smoke taint in wine. Thiophenols were found in wines exposed to smoke and not in control samples.
Israel: the origin of the world's grapevines
A recent study on the genetic makeup of grapevine has revealed that it was domesticated around 11,000 years ago in the Near East (Israel) due to a harsh climate. The research team sequenced the genomes of 3525 grapevine accessions and found that the Israeli wild grapevine population is the source for the domestication of table grapes.
New method can provide rapid detection of food adulteration
Scientists at the University of Missouri have developed a novel method to detect food adulteration using nuclear magnetic resonance (NMR) spectroscopy. The technique can identify vegetable oil adulterants in hard cheese products with high accuracy, leading to improved consumer safety and product authenticity.
Mothers’ alcohol consumption before and during pregnancy is linked to changes in children’s face shapes
A recent study published in Human Reproduction found a significant association between prenatal alcohol exposure and changes in children's facial features. The research used AI to analyze three-dimensional images of children's faces at ages nine and thirteen, revealing that mothers' alcohol consumption before and during pregnancy can h...
Wine forecast: Britain could be Chardonnay champions by 2050
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.
UBC Okanagan team examines the roots of great wine tourism
Research from UBC Okanagan suggests that wineries can revive lagging tourism by focusing on multi-sensory experiences, such as participation in agricultural activities and workshops. This approach helps create memorable and authentic experiences for visitors, setting wine destinations apart from one another.
Nanomagnets can choose a wine, and could slake AI's thirst for energy
Researchers at NIST have developed a new type of hardware for AI that uses magnetic tunnel junctions, which are less energy-intensive than traditional silicon chips. The new technology has already passed a virtual wine-tasting test and shows promise for reducing energy use in AI systems.
Moderate drinking linked to brain changes and cognitive decline
A study of almost 21,000 people found that moderate drinking is associated with higher iron levels in the brain and poorer cognitive function. Iron accumulation is a potential mechanism for alcohol-related cognitive decline, which can lead to Alzheimer's and Parkinson's diseases.
THE LANCET: Alcohol consumption carries significant health risks and no benefits for young people; some older adults may benefit from drinking a small amount of alcohol
Young people face higher health risks from alcohol consumption, while older adults without underlying conditions may benefit from small amounts. The study recommends age and region-based guidelines to minimize risks and maximize potential benefits.
Study predicts growth in UK wine production due to climate change
A study predicts UK wine production will increase due to climate change, with areas in England and Wales becoming suitable for sparkling wine grape varieties. The research highlights the potential for high-quality still wine production, particularly for Pinot Noir and other disease-resistant varieties.
Wine as scapegoat in trade disputes means consumers pay the price
A new study from the University of Illinois finds that wine tariffs imposed during trade disputes have substantial economic costs for producers and consumers. The study estimates that the U.S.-EU dispute cost $190 million in lost trade, while the China-Australia dispute cost $149 million annually.
Four-year college students drink more, use marijuana less than community college peers
A survey of Seattle area college students reveals that four-year college students drink nearly twice as much alcohol as their community college peers, while using marijuana nearly twice as often. The study suggests that perceptions of peer use may play a role in these differences.
Vine removal technique foils devastating grape disease
A new vine removal technique called spatial roguing can significantly reduce the incidence of leafroll disease in commercial vineyards. Removing two vines on either side of a diseased grapevine creates a barrier that eliminates the mealybugs' means of transporting the virus, leading to a rapid decline in disease incidence.
Alcohol, tobacco, and junk food common on reality TV shows
A new study found that reality TV programs in the UK exhibit frequent displays of alcohol, tobacco, and unhealthy foods, raising concerns about youth exposure. The research estimates that these shows delivered millions of impressions to children, highlighting the need for revised regulations.
Can computers write product reviews with a human touch?
Researchers from Dartmouth College used artificial intelligence to draft wine and beer reviews, finding agreement between human and machine-generated reviews. The team also developed a system to write review syntheses, aggregating elements from existing reviews to provide limited but relevant information about products.