Articles tagged with Wines
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A new study led by Phil Crews at UC Santa Cruz identifies a method to measure smoke-derived compounds directly, providing practical guidelines for winemakers. The analysis of over 200 samples found that two biomarkers were not useful and recommended replacing them with different ones.
An analysis of data from 16 US states reveals a major increase in wine and spirit sales during the COVID-19 pandemic, accompanied by changes in the relationship between alcohol sales and business visits. Sales of spirits and wine increased by as much as 20-40% in some states, while beer sales declined overall.
A team of researchers, including Elizabeth Tomasino, will investigate the effects of smoke exposure on grapes and wine production. The project aims to provide critical knowledge to grape growers and winery owners affected by widespread wildfire smoke.
A new study by Cornell University researchers reveals that the pulp from red grapes used in wine production contains beneficial stilbenes that can positively affect human intestines and the stomach's microbiome. The findings suggest a potential link between grape consumption and reduced risks of cardiovascular disease and diabetes.
During the COVID-19 pandemic, U.S. alcohol retail store sales increased compared to usual trends, indicating a rise in home drinking and potential higher alcohol consumption. The study found that beer, wine, and liquor store sales increased by 17%, while food services and drinking places sales decreased markedly.
A recent study published in BMC Medicine found that drinking moderate amounts of alcohol daily can decrease the risk of heart attacks, strokes, angina, or death among individuals with cardiovascular disease (CVD). Those who consumed between six and eight grams of alcohol per day had significantly lower risks compared to non-drinkers.
Researchers slow down grape ripening to increase compounds associated with floral and fruity notes, improving wine quality. The technique involves thinning vines and more intense irrigation during the later growing season.
A new review by UC Davis researchers provides guidelines for growers to utilize machines in pruning, canopy management, and harvesting. Machines can save up to 80% of labor costs per acre and improve grape quality, particularly when used for mechanical canopy management.
Researchers at Cornell University have identified DNA markers that determine grape flower sex and pinpointed the genetic origins of the perfect flower. This study provides breeders with a tool to screen seedlings for flower sex, reducing waste and increasing efficiency in breeding programs.
Researchers in the European Diverfarming Project introduced herbaceous species and aromatic plants to Mosel vineyards, reducing soil erosion and increasing biodiversity. The results show improved wine quality without negative effects on yield, suggesting a positive relationship between soil mineral acidity and wine quality.
Researchers at RMIT University have developed a method to predict and control the ripening process of cheese, allowing for earlier detection of quality issues. This new approach uses biomarkers and multi-omics analysis to compare cheese samples, enabling more accurate grading and reducing waste.
A new study by Oregon State University researcher Dustin Herb found that environmental conditions in which barley is grown significantly impacts the flavor of whiskey. The study, published in the journal Foods, used gas chromatography mass spectrometry and sensory analysis to determine the role of terroir in whiskey production.
A study found traces of grapevine products in Sicilian amphorae, suggesting local wine trade persisted during the Byzantine-Islamic transition. Grape syrup and vinegar were also detected, used as preservatives in medicinal purposes and cuisine.
The study reveals chemical traces of grapes in medieval amphorae, suggesting a prosperous wine trade across the Mediterranean. The discovery implies that the Islamic community in Sicily produced and exported wine, contradicting previous assumptions about their consumption habits.
Scientists have created an automated process to analyze thiols at very low concentrations in beer, shedding light on the compounds responsible for hoppy flavors. The new method uses tandem mass spectrometry and meets requirements for detecting thiols while processing samples in a safer and quicker manner.
Researchers found that grapevines from hot and dry regions have water-saving traits that conserve water and extend the growing season. These traits could help vines cope with climate change, but may also limit future photosynthesis and sugar production.
New computational research by UMBC's Can Ataca and Daniel Wines predicts desirable properties of new 2D materials, saving experimental researchers time and money. The study focuses on group III nitrides, identifying stable alloys with tunable electric and thermoelectric properties.
A novel method of authenticating wine using fluorescence spectroscopy has been developed by University of Adelaide researchers, offering a potential solution to the estimated billions of dollars' worth of wine fraud globally. The technique provides a unique 'fingerprint' of wine samples and has been proven effective in detecting region...
Researchers at Tel Kabri in Israel discovered evidence that an earthquake may have destroyed a flourishing Canaanite palace around 3,700 years ago. The team found warping of plaster floors, tilted walls, and mud bricks that collapsed into rooms, suggesting a rapid collapse without fire or combat.
The analysis found that adherence to the Mediterranean diet was associated with a decreased risk of rheumatoid arthritis in women who smoked or used to smoke. Among these individuals, high adherence to the Mediterranean diet resulted in 383 cases per 1 million people per year compared to 515 cases per 1 million people per year.
Researchers from the University of Adelaide and Australian Wine Research Institute discovered complex microbial communities associated with natural fermentation of Eucalyptus gunnii sap. The study sheds light on traditional Australian Aboriginal practices and identifies new strains of yeast and bacteria unique to Australia.
A study published in Production and Operations Management reveals a new methodology behind the Bordeaux pricing model, which uses four factors to estimate prices for fine wines. The model provides a transparent approach to setting realistic prices, reducing opportunistic behavior and adding systemic structure to decision-making.
A new Boston University study finds that inflation has reduced American alcohol tax rates by 70% since 1933, with the average tax rate now lower than its 1933 value. The study suggests that revamped taxes could provide governments with much-needed revenue without harming industries.
New Cornell research found a link between exposure to TV alcohol ads and drinking behavior, with higher ad exposure correlating to more drinks consumed. The study estimated that nearly 55,000 adults were exposed to over 576 alcohol ads per year.
Researchers at Université de Montréal have created a colorimetric test that detects changes in colour to show how maple syrup tastes, validated by analyzing 1,818 samples. The artificial tongue can distinguish between 60 categories of taste and is useful for producers.
Scientists used gas chromatography and sensory panel analysis to uncover volatile compounds in aged cognac, finding terpenoids for the first time. The study reveals how specific compounds enhance or suppress flavors, shedding light on aging's impact on aromas.
Researchers created a new model to account for wine tears' complex fluid structures, which form due to changes in surface tension induced by alcohol evaporation. The study reveals the interplay between gravity, surface tension, and fluid physics leading to these unusual phenomena.
Researchers at Cornell University are developing a portable imaging system that uses thermal and multispectral imaging to detect live and dead buds on grapevines. The system aims to increase profits and yields by guiding more efficient pruning practices.
Researchers used mathematical models to simulate social interactions and found that people's decisions can be influenced by others' indecisiveness. The study's findings could inform strategies to combat misinformation on the internet and provide insights into how people make choices in real-world scenarios.
A new study from the University of Cambridge found that serving wine in larger glass sizes (370ml) led to increased wine sales, while reducing the size to 250ml resulted in lower sales. The researchers suggest that the perception of a 'standard' glass size plays a significant role in influencing drinking habits.
A team of UBC Okanagan researchers has developed a preventative strategy for protecting grapes from volatile phenols in smoke, which can impact wine flavor. Applying an agricultural spray composed of phospholipids to wine grapes one week before exposure to simulated forest fire smoke significantly reduces smoky flavor compounds.
A study found that increasing wine grape cultivar diversity can reduce agricultural losses from global warming, with a 4 °C warming scenario expected to still cause significant declines in vulnerable regions. The research suggests that 85% of all identified wine-growing regions would be lost if cultivar turnover did not occur.
A new study finds that climate change could shrink wine-growing regions by up to 56% unless growers swap varieties. By reshuffling where certain grape varieties are grown, losses can be reduced by half or a third, according to the research.
A new UBC study finds that swapping out grapes for more drought and heat-tolerant varieties can ease the transition to a warmer world, with up to 51% of current winegrowing regions potentially lost to climate change. Diversification may limit losses to 24%, with specific regions like Burgundy and Bordeaux adapting to new varieties.
Scientists at Shinshu University discovered a compound in grape stems that induces cell cycle arrest and suppresses the invasive activity of prostate cancer cells. The study found significant anti-cancer activity, with potential applications for metastasis prevention and cancer treatment.
Researchers surveyed consumers in the mid-Atlantic region to investigate wine preferences, recycling attitudes, and behaviors. The study found that about 85% of participants were willing to bring empty wine bottles to a winery for recycling. Wineries can attract younger customers by offering sustainable practices, such as recycling and...
Analysis of 126 local vessels and seven imported Attic ceramics revealed the presence of Mediterranean grape wine earlier than expected. This suggests that wine was available to all members of the community, at least early in Heuneburg's history, complicating previous assumptions about elite consumption practices.
Researchers have discovered seven distinct combinations of yeast species in bottles of beer, wine, and cider, highlighting the complexity of brewing traditions. The study found that some yeasts were hybrids of as many as four species, and that specific genetic traits contribute to the characteristics of fermented beverages.
A new study published in Climate of the Past reveals that Burgundy wine grapes have been picked 13 days earlier on average since 1988 than in the previous six centuries. This accelerated warming trend is consistent with a hotter and drier climate in recent years, which has become more common in the past 30 years.
Research from Indiana University Kelley School of Business suggests that marketers can use local identity to shape consumers' price perceptions and behavior. Local products are often preferred over national brands due to perceived quality, while global brands may be favored in low-price categories.
Researchers analyzed ceramic vessels from Mont Lassois to determine ancient Celtic drinking habits. They found that the Celts consumed imported Mediterranean wines and local beers, contradicting the assumption that only elites drank foreign wine.
The study found that Early Celts in Burgundy imported Mediterranean pottery, olive oil, and wine, and adapted them to their own culture. They used foreign vessels to drink local beers spiced with pine resins, as well as home-grown beverages like millet-based beer.
Scientists have discovered that a grape variety still used in wine production today can be traced back 900 years to just one ancestral plant. The study, which analyzed 28 archaeological seeds from French sites dating back to the Iron Age and medieval period, found genetic connections between ancient seeds and modern-day grape varieties.
In 18th-century Russia, a Spanish diplomat's initiative to establish an informal men's club called the 'Order of the Anti-Sober' aimed to foster socialization and political discussion among elites. The club's rules promoted camaraderie, excluding prejudices and encouraging close relations among members.
A new study estimates the risk of cancer associated with moderate levels of alcohol consumption and compares it to the risk of smoking. The study found that drinking one bottle of wine per week is equivalent to smoking five cigarettes for men and ten cigarettes for women.
Researchers found that non-expert consumers in Pennsylvania were more tolerant of methyl anthranilate, a compound causing the 'grapey' odor, due to frequent exposure to grape flavors. In contrast, wine experts in California rejected wines with high levels of methyl anthranilate. The study supports the idea that liking native grapes may...
A recent study published in PLOS Biology found that modern beer yeast emerged from the mixing of European grape wine and Asian rice wine yeast. This discovery sheds light on the historical origins of brewing and the transfer of fermentation technology along the Silk Route.
Researchers tested three types of food-grade diatomaceous earth used to filter beer and wine, finding that all contained arsenic and smaller amounts of lead and cadmium. Altering filtering conditions or washing the DE before use reduced arsenic transfer.
Researchers developed a scientific approach to create deliciously melted fondue by balancing cheese, wine and starch. The study found that adding potato starch and ethanol decreased the fondue's viscosity for optimal mouthfeel and dipping coverage.
A study suggests that older adults with newly diagnosed heart failure can continue to drink moderate amounts without worsening their condition. Moderate drinkers had an average survival benefit of over a year longer than abstainers.
Researchers found that polysulfanes decompose during wine storage, releasing hydrogen sulfide and causing the smell of sewage or rotten eggs. The study suggests that antioxidants like sulfur dioxide can help manage the release of stinky sulfur compounds in wine.
Researchers have discovered that certain naturally occurring yeast strains can produce beneficial acids, improving wine taste and quality. The study focused on Lachancea thermotolerans yeast, which can be used in conjunction with traditional wine yeasts to enhance the flavor profile.
Researchers have identified nearly 35,000 hectares of prime viticultural land in the UK, particularly in Kent, Sussex, and East Anglia, suitable for new and expanding vineyards. The areas found to be ideal for vineyard investment are drier, warmer, and more stable than established locations.
A Baltimore study found that liquor stores have a stronger association with violent crimes, including homicides and aggravated assaults, compared to bars and restaurants. The researchers found that low-income neighborhoods have higher access to liquor stores and beer wine stores, which are linked to increased violence
Researchers have developed a magnetic treatment to isolate and remove unwanted substances in cabernet sauvignon wine. This technique, using polymers with magnetic nanoparticles, shows promise in removing off-tasting compounds without altering the desired flavors.
Researchers found that participants who received smaller servings consumed less alcohol, with a 20.7% - 22.3% decrease in one study and a 32.4% - 39.6% decrease in another. Reducing serving sizes could lead to 1,400 fewer deaths and 73,000 fewer hospital admissions annually.
Scientists are making progress in understanding 'smoke taint' in wine after wildfires, discovering links between volatile phenols and glycoconjugates. The study found that fermentation can increase smoky compounds, complicating efforts to remove taint from tainted wines.
A study published in Health Psychology found that labeling alcoholic drinks as lower in strength increased the total amount of alcohol consumed. Participants who tasted drinks labeled with lower strength labels consumed more than those who didn't have any label or had a regular label.
Researchers have identified useful commercial applications for grape waste, such as prolonging the shelf life of fatty foods. Grape pomace is rich in natural antioxidants like proanthocyanidins, anthocyanins, and ellagic acid, which can be used to substitute artificial antioxidants in food products.
Researchers have created a model predicting the velocity and height of jet aerosols produced by bubbles in seawater and sparkling wine. The study found that viscosity is crucial in determining aerosol production, with optimal bubble sizes ranging from 10-20 microns.