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 found that regional microbial imprints in wine can remain detectable under commercial winemaking conditions, shaping fermentation dynamics and wine aroma. The study, published in Applied and Environmental Microbiology, suggests that vineyard management and environmental conditions play a crucial role in the quality of wine.
A new study suggests that California's wine industry is under threat from climate change and wildfires, particularly in established regions like Napa and Sonoma. However, areas like Mendocino and Monterey are expected to become increasingly favorable for premium vintages due to their projected increasing climatic suitability and decrea...
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.
A new study found that updated alcohol warning labels, including those highlighting cancer risk, can better motivate consumers to cut back on drinking. The study used a nationally representative sample of adults and found that the new labels outperformed the current U.S. warning label in encouraging participants to drink less.
Researchers at Adelaide University found that combining spinning cone column distillation with activated carbon remediation reduces smoke taint's impact on wine. The treatment method improved fruit expression and reduced sulfur dioxide levels without affecting sensory perception.
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.
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.
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.
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.
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.
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.
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.
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...
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.
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.
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.
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.
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.
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, ...
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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...
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.
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.
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.
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.
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.