Articles tagged with Wines
Researchers discovered that grapes experience internal oxygen shortage during ripening, leading to cell death and potentially affecting wine quality. The study's findings suggest that manipulating oxygen supply can reduce cell death, and may lead to new ways of selecting grape varieties for warmer climates.
A study found that marketing messages for lower strength wines and beers are often associated with healthier habits, despite containing less alcohol. This can paradoxically lead to increased consumption, as consumers mistakenly believe these products are suitable for all occasions.
Engineers at Rigetti Computing have developed a technique to reduce qubit interference, allowing for the creation of larger practical quantum processors. This breakthrough enables the retention of logical operations independent of the state of a large quantum register.
A sugar tax on soft drinks might increase alcohol consumption due to similar sugar content in many alcoholic beverages. Research suggests that a more nuanced approach to pricing across a range of beverages may be more effective than a single tax.
A new study suggests that climate change could force winemakers to switch from traditional grape varieties to more drought-tolerant and heat-resistant ones. Researchers at Harvard University are exploring the potential of lesser-known grape varieties to adapt to changing weather patterns.
Researchers found that wine glass capacity in England increased from 66ml in the 1700s to 417ml in the 2000s, with the mean size being 449ml. This gradual increase was followed by a rapid rise since the 1990s, which may have contributed to the steep increase in wine consumption.
Research suggests that larger wine glasses may be linked to increased drinking in England over the past two decades. The average capacity of wine glasses in England has increased from 66 mL in 1700 to 449 mL in 2017, a sevenfold rise.
State alcohol excise taxes have declined by 30-32% since 1991, making them incredibly low. Raising these taxes could increase revenues while improving public health outcomes and reducing excessive consumption-related harms.
Researchers investigated the sounds made by champagne bubbles to determine if they could infer bubble size and ultimately assess wine quality. By analyzing acoustic properties, they found that bubble size distribution can be obtained from simple measurements, potentially aiding in quality assurance testing of sparkling wines.
A recent Australian discovery identified genes expressed in grapevine roots that limit sodium uptake, leading to more robust salt-tolerant rootstocks. This breakthrough allows for early screening of new genotypes at the seedling stage, supporting the local wine sector's sustainability.
Researchers Lidong Zhang and colleagues developed a new method for propelling tiny motors using the Marangoni effect, eliminating expensive catalysts. The droplets rotate rapidly on water, propelled hundreds of centimeters without pollution, with added electromagnetic generator converting kinetic energy to electrical energy.
Researchers discovered chemical evidence of grape wine in Georgia as early as 5400-5000 BC, and radiocarbon age determinations confirm Neolithic hunter-gatherers innovated viniculture around 5800-6000 BC. The study also found abundant grapes in the region during this period, highlighting deep historical roots of Georgian wine culture.
Researchers have identified specific yeast genes responsible for producing phenylethyl acetate, a flavor compound imparting a hint of rose or honey to alcoholic beverages. The study uses CRISPR/Cas9 to precisely engineer desirable traits in yeasts, potentially leading to the creation of new flavors.
Researchers found high levels of lead and cadmium in 139 and 134 cases, respectively, on drinking glass products, including tumblers, beer and wine glasses. The study highlights the need for safer alternatives and greater industry awareness of toxic substances used to decorate glassware.
A UC-led genomic study suggests that humans gathered wild grapes for centuries before cultivating them as a crop. The research found evidence of human consumption of grapes dating back approximately 22,000 years, prior to the traditional domestication period of around 7,000-10,000 years ago.
Researchers at UBC Okanagan campus have created a definitive method to detect wildfire-tainted wine grapes, providing accurate and quick results. The new test detects volatile phenols present in the fruit prior to wine production, helping wine producers and grape growers manage the impact of smoke exposure on wine flavor.
Researchers studied the movement of acetone droplets on water using a simplified model and three independent approaches, finding that ignoring surface tension's curvature leads to accurate calculations. The study has implications for understanding complex phenomena like droplet gliding and measurements like the Langmuir balance.
Glycosylation of smoke-derived volatiles in grapevine is catalyzed by a promiscuous resveratrol/guaiacol glucosyltransferase, leading to undesirable aromas in wine. The study provides insight into the molecular mechanism behind this phenomenon and potential counter-measures for vintners.
A recent study found that gaining distribution in small retail formats, such as Save-A-Lot and Aldi, can lead to significantly higher sales increases compared to larger assortment stores. The study, published in Marketing Science, analyzed data from Systembolaget, a Swedish state-owned monopoly, and found that a 10% widening in retail ...
A study in the journal Temperature found that high temperatures can lead to a 27% labor loss and 15% decrease in work time for grape-picking workers in European wine production. The research highlights the potential negative impact of global warming on the industry, which is a significant contributor to world GDP.
Researchers at FAU investigated the formation of rot in grapes and found that certain mould fungi can produce a range of aromas, including fruity and floral notes. The study suggests that wine producers may be able to harness these alteration processes to create new, desirable flavors.
Researchers used multispectral imaging to discover a previously invisible Hebrew inscription on the back of a pottery shard dated to the eve of Judah's destruction by Nebuchadnezzar. The inscription features an administrative text, including a request for wine and a guarantee for assistance.
The global wine industry suffers over $10 billion in losses annually from natural disasters and extreme weather events. A new risk index for wine regions reveals the most vulnerable areas, with Argentina's Mendoza and Georgia's Kakheti being top-risk zones.
Research by Tufts University shows that paper wasps facilitate grape sour rot disease, causing millions of dollars in losses. The study found that wasps carry polymicrobial communities and disperse live microorganisms, increasing disease incidence.
Researchers discovered that yeast breaks down amino acids to create a pool of nitrogen for use in protein synthesis, contrary to conventional wisdom. This finding could lead to better control of fermentation and improved wine quality.
The taste of champagne is influenced by the complex interplay between CO2 levels and volatile organic compounds within bubbles. The collapse of these bubbles releases wine aromas into the air.
The Tennessee wine industry has seen significant growth, with 435 direct workers in the winery industry, an increase of 20% from the previous year. The state now has 72 bonded wineries, providing well over 500 jobs, mainly in rural areas where job options are limited.
Research reveals that consumers use different criteria when buying for themselves versus others, with 'scarcity' cues driving self-purchases and 'popularity' cues influencing gift-buying. Online retailers can tailor promotions to optimize sales by highlighting best-selling products on their website.
A recent genome study reveals that beer yeasts exhibit a surprisingly high level of genetic diversity, forming multiple groups beyond the main subgroup. The research sheds light on the complex history of beer production, suggesting separate domestication events for beer and wine/sake yeasts.
Researchers found that beer yeasts have been domesticated in the 16th century, leading to stronger signs of adaptation. In contrast, wine yeasts show fewer signs of domestication due to their limited interaction with humans.
Researchers at UBC Okanagan campus have developed a novel DNA analysis technique that identifies the full spectrum of yeast and bacteria in wine samples. This breakthrough allows for faster and more efficient monitoring of micro-organisms affecting wine quality, paving the way for improved wine production.
A study published in the Journal of Personality and Social Psychology found that upward changes in probability make events feel closer and more likely than downward changes. This phenomenon, known as psychological momentum, influences people's behavior and decision-making regarding uncertain events.
Researchers found that microbes in must can be used as biomarkers to predict metabolite abundances in finished wine. This study could lead to improved winemaking by identifying bacteria and fungi associated with desirable metabolites or detecting troublesome taxa before spoilage occurs.
Researchers found that larger wine glasses led to an almost 10% increase in wine sales, with consumers drinking more due to perceived volume changes. The study suggests that avoiding larger wine glasses could reduce consumption, but further research is needed to confirm this effect.
The taste of wine is influenced by soil properties, particularly pH, which modify the wine's chemistry. Researchers found a correlation between specific soil characteristics and Pinot Noir vintages in the Willamette Valley.
A study by the Johns Hopkins Bloomberg School of Public Health found that Maryland's 2011 increase in alcohol sales tax led to a 3.8% decrease in total alcohol sales. Sales of spirits were 5.1% lower, beer sales were 3.2% lower, and wine sales were 2.5% lower.
Sequencing hundreds of wine yeast strains revealed low genetic diversity and high levels of inbreeding, making it challenging to develop improved wine yeasts. Scientists hope to introduce new genes from diverse strains to create hybrids with unique flavor profiles.
Experts predict a rise in alcohol-related deaths in England due to income growth outpacing tax increases, but Scotland's minimum unit pricing law may lead to a decrease. In contrast, Ireland, Northern Ireland, and Wales are likely to follow Scotland's lead, resulting in lower death rates.
UK wine producers face challenges due to climate variability and extreme weather events, which can impact productivity year-to-year. The study found that June rainfall is the most powerful weather indicator in explaining yield variability.
A new study reveals that yeast strains in coffee and cacao beans exhibit greater diversity than those in wine production. The findings suggest that these differences may impact the characteristics of chocolate and coffee from various regions.
A new NASA-Harvard University study finds that climate change has diminished the connection between droughts and wine grape harvest timing in France and Switzerland. Earlier harvests are often associated with higher-quality wines, but recent changes may impact wine production.
A study finds that global warming has largely removed drought from the centuries-old early-harvest equation, pushing French grape growers to adapt to hotter climates. As a result, some regions may no longer be suitable for traditional wine varieties, forcing vineyards to change their methods or relocate.
Researchers analyzed over 500 years of harvest records, finding that climate change has caused winegrape harvests in France to occur two weeks earlier than in the past. The trend is expected to continue due to increasing temperatures, which can negatively impact wine quality.
Researchers at the University of Liverpool found that heating magma leads to gas bubble formation, triggering explosive eruptions. The study suggests temperature is more important than pressure in generating bubbles.
The Danish berry industry is adopting more sustainable practices, including organic farming, to increase competitiveness and profitability. The project aims to expand organic blackcurrant and sour cherry production, while developing high-value products such as cherry wine and gourmet juices.
Researchers at the University of Adelaide have discovered that grape waste can be converted into a competitive biofuel, producing up to 270 litres of ethanol per tonne of grape marc. The process involves fermentation and pre-treatment with acid and enzymes, which increases yields to 400 litres per tonne.
Researchers at Texas A&M AgriLife Research have discovered a natural cocktail of four bacteriophages that can prevent and treat Pierce's disease in wine grapes. The phage treatment offers an alternative to pesticides for disease control, with promising results in both greenhouse experiments and field testing.
Researchers at University College London developed a novel AI approach to predict fine wine prices more accurately, outperforming traditional methods by 15% on average. The new method uses machine learning to learn relevant information from data and improve predictive accuracy.
Researchers found that American grapes have low levels of metabolites crucial to fine wine, but are high in anti-fungal compounds. The study suggests using chemical profiling to design a better grape breed for the wine industry.
Regular alcohol consumption is associated with lower levels of disability in individuals with chronic widespread pain. Those who drank moderate amounts (21-35 units/week) were 67% less likely to experience disability compared to non-drinkers.
A team of Belgian researchers has discovered a yeast species that significantly improves chocolate fermentation, resulting in better and more consistent chocolate. The new method allows for the creation of specialty chocolates with unique flavors.
Researchers found that adding certain yeast autolysates can enhance fruity aromas in sparkling wines without affecting foam quality or phenolic compound content. The study provides new insights into the impact of commercial yeast products on bubbly wines.
A new study published in BMC Medicine found that people in England consume an additional 12 million bottles of wine each week due to holidays and special occasions. This increase in alcohol consumption can lead to health issues, highlighting the need for more accurate measurement and targeted interventions.
Research shows preconceived beliefs create a strong placebo effect, changing brain chemistry and altering taste experience. Marketing actions can harness this effect to influence purchasing decisions.
Scientists investigate how cheese affects gut health and cholesterol levels, finding a link between high cheese consumption and reduced 'bad' cholesterol. Recent studies have cast doubt on the notion that saturated fats are harmful, and this research further supports a role for dairy products in maintaining heart health.
A new study found that children who get a taste of their parents' wine are more likely to start drinking by high school. Of the 561 students surveyed, those who'd 'sipped' alcohol by sixth grade were five times more likely to down a full drink and four times more likely to binge or get drunk.
Illinois' 2009 increase in alcohol tax led to a 26% decline in fatal alcohol-related car crashes, with similar reductions for young people and extremely drunken drivers. The study suggests that similar tax hikes across the US could prevent thousands of deaths annually.
Researchers at the University of Florida found that an increase in alcohol taxes led to a significant reduction in fatal car crashes. After Illinois raised its excise tax on beer, wine, and spirits by 2009, fatal alcohol-related car crashes decreased by 26%. The decrease was even more marked for young people, with a 37% reduction in fa...
Researchers found that soil microbes are the primary source of bacteria colonizing grapevines, affecting disease resistance, stress tolerance, and productivity. The study's findings could lead to biotechnological advances in producing hardier crops and improving wine quality.
University of Illinois scientists have engineered a 'jailbreaking' yeast that increases wine's health benefits and reduces toxic byproducts. The new technology allows for precise metabolic engineering, enabling the addition of bioactive compounds from other foods and improving malolactic fermentation.