Articles tagged with Wines
A study by Yale University found that capuchin monkeys do not assume a higher price tag means better quality, unlike humans. Monkeys showed more rational behavior when making choices in an experimental market.
Researchers tested whether monkeys show a common human bias towards confusing price with quality. Contrary to expectations, capuchin monkeys did not exhibit this bias, unlike humans.
The new software analyzes the life-cycle of products and their carbon and water footprint, allowing producers to improve management and reduce environmental impact. The tool provides a web platform for companies to calculate 15 environmental indicators and link their results with improvement guidelines.
Researchers at University of Sussex have found that fruit flies can identify odours from illicit drugs and explosive substances as accurately as wine, a natural attractant. The study brings scientists closer to developing electronic noses (e-noses) that closely replicate the sensitive olfactory sense of animals.
A new study shows that consumers won't judge products by their country of origin if the products are well-made. Consumers consider a country's reputation when evaluating its products, but this doesn't mean negative stereotypes always harm business. Instead, countries with poor reputations can promote superior product features to succeed
Beer yeasts produce chemicals that mimic fruits to attract flies, which carry them to new food sources. This attraction allows yeast cells to disperse into broader ecosystems, influencing the flavor of beverages like beer and wine.
A new study published in Psychological Science found that sharing extraordinary experiences can lead to feelings of social exclusion, even if they are pleasurable in the moment. The researchers suggested that this is because these experiences often separate us from others, making it difficult to connect with them on an ordinary topic.
A new study found that increases in state cigarette prices and restrictions on indoor smoking lead to decreases in beer and spirits consumption, but not wine. People who prefer beer or liquor are more likely to be smokers, suggesting a link between tobacco and alcohol use.
A Bronze Age wine cellar was uncovered at an ancient Canaanite palace in modern-day Israel, showcasing wine residue from over 40 jars. The jars contained chemical compounds indicative of wine, as well as subtle differences in ingredients or additives such as honey and cedar oil.
A study in Journal of Consumer Research finds that former churchgoers experience deep identity crises due to the loss of morality and day-to-day guidance. As they navigate a broader marketplace, they must assume personal responsibility for their choices and reassemble their lives from new ideas, experiences, and services.
A study published in Psychological Science found that individuals with high subjective knowledge are more prone to choice overload and are less likely to purchase products with numerous options. In contrast, those with low subjective knowledge tend to prefer a wide range of choices when the information is easily understandable.
A new study found an association between moderate alcohol consumption and an increased risk of atrial fibrillation. The research followed 79,016 adults in Sweden over 12 years and found that binge drinking was associated with an increased risk for drinkers of wine and liquor.
A range of food descriptors is used in medicine to identify conditions and ailments, from 'anchovy sauce' to 'oat cell carcinoma.' Dairy products and fruit also feature prominently in the medical lexicon., These time-honored allusions serve as a lively learning inducement for generations of physicians.
Researchers developed a new methodology to study yeast changes during wine fermentation, which can predict yeast behavior and improve wine quality. The study found that simulating yeast metabolism and understanding chemical composition of grape must are crucial for developing a forecasting model.
Researchers found that customer service is key to boosting tasting room sales, with staff expertise and ambience creating a more intimate experience. The study also discovered that sensory descriptions of wine flavors can be off-putting for consumers, especially tourists.
A study published in Psychopharmacology found that even moderate alcohol levels can affect driving abilities of older adults, potentially leading to reassessment of legal blood alcohol limits. Researchers tested two age groups, ages 25-35 and 55-70, and found that a single drink impaired older drivers' skills
Researchers at the University of Adelaide have developed a web-based tool to examine the genetic interactions behind grapevine development. The 'VTCdb' database enables scientists to identify genes working together in networks, leading to better understanding of complex traits and improved wine production.
Researchers developed a mathematical model that predicts the shelf life of sparkling wines based on storage temperature, which can help wineries and consumers determine when bubbly has gone bad. The study also found that refrigerating sparkling wines almost completely prevents browning.
Researchers studied fruit fly behavior in wind tunnels, finding that they use a combination of smell and vision to locate food. When an attractive odor is present, flies begin to explore roundish objects with visual contrast, such as fruit or wine glasses, before landing on potential sources.
Researchers have found concrete evidence for a long-lived Nordic grog tradition in northernmost Europe during the Bronze and Iron Ages. The discovery highlights innovative uses of local ingredients to create unique fermented beverages.
Researchers identified a special yeast, Metschnikowia pulcherrima AWRI1149, that can produce wine with reduced ethanol concentration. Sequential inoculation of this yeast with Saccharomyces cerevisiae resulted in an alcohol content reduction of up to 1.6%.
The largest and oldest ancient wine cellar in the Near East has been discovered in northern Israel, containing 40 jars of strong, sweet wine dating back to around 1,700 B.C. The team found molecular traces of key wine-making ingredients, including honey, mint, and resins, indicating a consistent recipe was followed in each jar.
A team of researchers at George Washington University and the University of Haifa have uncovered a 3,000-year-old wine cellar in Israel, containing jars holding nearly 2,000 liters of liquid. The contents are believed to be ancient medicinal wines, with a recipe similar to those used for 2,000 years in ancient Egypt.
Consumers compare prices differently depending on their self-perceived power status, with those feeling powerful experiencing unfairness when paying more than others. The study suggests marketing strategies to engage customers of different power statuses.
A new study published in Journal of Consumer Research found that making specific plans to implement a goal can increase the likelihood of success. In contrast, relatively rigid structures can simplify goal pursuit by eliminating demanding choices and make it easier to achieve goals.
A study by Mauricio M. Palmeira and Joydeep Srivastava found that consumers perceive a free gift as more valuable when paired with an expensive product, not a low-discounted one. This suggests that promotions with low discounted prices devalue products more than free offers.
A gene expression study highlights genes that help buffer grapevines against environmental change and may explain the different quality performances of grapevine when grown in different terroirs. The research could be used to identify and breed grapevine varieties better suited to climate change.
Researchers have discovered biomolecular archaeological evidence of grape wine and winemaking in southern France, dating back to the 6th-5th century BCE. The findings confirm that ancient Etruscan amphoras introduced wine to the region, leading to the establishment of a native Celtic or Gallic vinicultural industry.
Scientists have developed a test to detect smoke taint in grapes and wines, which can be used to manage the production of smoky-tasting wines. The test uses laboratory tests to identify substances formed in grapes after exposure to smoke.
Research reveals that yeast species and fungal communities on grape surfaces can create differences in wine flavor even among grapes from the same vineyard. The study's findings suggest that viticulturalists and winemakers can plan microharvests better and implement more consistent wine blending strategies.
A new study found that bag-in-box wines are more prone to developing unpleasant flavors and aromas when stored at warm temperatures. Storing these wines at cooler temperatures can help preserve their taste and aroma.
A new study reveals that consumers use different naive theories to interpret the same information, influencing their perceptions of product quality and value. The findings suggest that subtle tactics used by companies can backfire if they assume a single naive theory is driving consumer evaluation.
A new study reveals that astringent wines and teas can counter the slippery sensation of fatty foods, promoting balance in meal consumption. This opposition between astringent and fat sensations may help maintain dietary diversity.
Researchers developed a cost-efficient method to convert grape pomace into antioxidants and dietary fiber, enhancing nutritional value in yogurts and salad dressings. The methods involve drying at low temperatures, offering an economically feasible solution for large-scale industrial applications.
A new study finds that environmental cues like queue guides can serve as virtual boundaries, dividing those waiting into in-system and out-system categories. This divide is associated with increased action initiation, persistence, and optimism.
Researchers found that dark chocolate fans have a higher tolerance to bitter tastes than milk chocolate fans. The study used rejection thresholds to test food acceptability and could lead to cost-savings for the industry by identifying product rejection levels.
Researchers have discovered compounds in berry wines that inhibit enzymes responsible for carbohydrate absorption, which could lead to a tasty and effective treatment for diabetes. The drinks contain high levels of anthocyanins, which have been shown to reduce inflammation and may have positive effects on cognitive function.
Researchers at UBC's Wine Research Centre created a strain of yeast that prevents allergic reactions, producing hypoallergenic wine. The team aims to improve Canadian wines' competitiveness globally by sequencing the genome of Chardonnay grapes.
Research highlights suggestion's wide-ranging impact on human memory, learning, and behavior. The 'response expectancies' phenomenon explains how anticipating outcomes influences thoughts and actions.
A recent study published in International Review of Financial Analysis warns fine wine investors not to put all their eggs in one basket by focusing on French wines. Diversification across Italian, Australian, and Portuguese wines could prove a shrewd move for investors looking to minimize risk.
A new study reveals that juvenile steelhead trout are more likely to die when water levels are low in California's wine country. The researchers found that the amount of vineyard acreage upstream is linked to higher death rates, with only 30% survival rate in dry summer seasons.
Patients with relapsing onset MS who consumed alcohol, wine, coffee and fish took four to seven years longer to reach a walking aid than those who did not consume these items. In contrast, patients with progressive onset MS showed no significant differences in disease progression rates based on lifestyle factors.
Scientists have attributed early grape ripening in wine grapes to climate warming and soil water content declines. The study reveals that management factors also influence the shift, providing opportunities for growers to develop adaptation strategies. Human-induced climate change is a key driver of this trend.
Researchers found that wine experts were more sensitive to bitter tastes than non-experts, suggesting their ability to discern small differences in wine may be innate. This could mean that expert recommendations are too subtle for average consumers to sense.
A study by Gérard Liger-Belair reveals the role of carbon dioxide in champagne bubbles, from second fermentation to gas escape through tiny bubbles popping on the surface of wine. The research provides clues for fine-tuning champagne production, including adjusting bubble size based on fermentation sugar levels.
Researchers found that early defoliation of Great Lakes wine grapes significantly reduces fruit set, cluster weight, and berries per cluster. The study suggests that retaining non-fruiting shoots with all leaves could mitigate the negative carryover effect on vine performance.
A recent study published in Cornell Hospitality Quarterly found that novice wine consumers can be swayed by advertising and create stronger memories when they have a better understanding of the product's background. To combat this, wine producers are advised to combine tasting experiences with educational materials.
Researchers used state-of-the-art instrumentation to track wave motion and measure liquid velocity, discovering that orbital shaking enhances mixing near the glass wall. The study suggests optimal shaking diameter and rotation speed for improved mixing and oxygenation in bioreactors.
A study published in the European Journal of Epidemiology found that moderate beer consumption can lower cardiovascular disease risk by up to 31% compared to non-drinkers. The research also revealed a dose-dependent effect for beer, with maximum protection observed at approximately one English pint per day.
Researchers will present groundbreaking studies on fluid dynamics at the APS conference, covering topics from mosquito flight in rain to wine swirling mechanisms and mechanical heart valve design. The meeting aims to bring together experts from around the world to share their findings.
A new study by Boston College and the University of Houston found that fine art in advertising can be demoted to a mere product illustration, leading consumers to take a critical view of its message. Art loses its unique powers of communication when viewed as an ordinary image.
Consumers tend to focus on quality when faced with many choices, leading them to be willing to pay more for high-quality products. The study found that in controlled experiments and natural experiments, participants were prepared to pay up to 40% more for high-quality chocolates and wine when presented with a large assortment of options.
A study published in the British Journal of Surgery found that drinking just one measure of spirits can increase the risk of acute pancreatitis. The research followed 84,601 people and found that high single occasion spirits consumption was associated with higher levels of diabetes.
A nationwide study in China found that 55.6% of men and 15% of women are current drinkers, with frequent binge drinking among males and women averaging 5.6 and 2.4 binges per year, respectively. Cultural factors, such as social pressure and entrenched customs, contribute to the problem.
A study found that consumers prefer Chinese chocolate over Swiss when informed about its origin after tasting, contrary to expectations. The preference reversed when participants were told the country of origin before consuming the chocolate, suggesting a strong association between Switzerland and high-quality chocolate.
Researchers captured high-speed images of fluid-filled Tibetan bowls to quantify how droplets are propelled from the water's surface as the bowls are excited. The unique singing properties of Tibetan bowls were used to investigate a liquid's interaction with solid materials, a situation that arises in many engineering applications.
A new Stanford University study projects that global warming could reduce the suitable land for premium wine grape cultivation in high-value areas of northern California by 50% by 2040. Meanwhile, some cooler parts of Oregon and Washington State may see an increase in premium grape-growing acreage due to warming.
A new study reveals archaeobotanical evidence of beer brewing in Mediterranean France, dating back to the 5th century BC. The findings suggest that the French had an early passion for beer brewing, alongside regular wine making.
Two wine yeasts, S. cerevisiae and Dekkera bruxellensis, have been studied to reconstruct the evolutionary history of ethanol production. They developed similar abilities around 100-150 million years ago, likely driven by environmental pressures such as competition from other microbes.
The article reviews the composition and flavor chemistry of the Bloody Mary, highlighting key components and their sensory attributes. Researcher Neil C. Da Costa provides insights on how to make a good Bloody Mary, including using fresh ingredients, ice, and high-quality tomato juice.