Unlike humans, monkeys aren't fooled by expensive brands
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.
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Unlike people, monkeys aren't fooled by expensive brands
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.
Software to improve horticultural, grape and wine-growing, and sugar beet production
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.
Country of origin: Are negative stereotypes always bad for business?
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
How the fruit fly could help us sniff out drugs and bombs
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.
Scientists reveal why beer tastes good to us and to flies
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.
Trying to share our 'epic' moments may leave us feeling left out
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.
Higher cigarette taxes and stronger smoke-free policies may reduce alcohol consumption
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.
Bronze Age wine cellar found
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.
How do former churchgoers build a new moral identity?
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.
Knowledgeable consumers more likely to buy when given fewer options
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.
Moderate alcohol use associated with increased risk for atrial fibrillation
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.
Food imagery ideal for teaching doctors... who must have strong stomachs
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.
New methodology to find out about yeast changes during wine fermentation
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.
Service is key to winery sales
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.
For older drivers, study finds, 1 drink may be 1 too many
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
New tool to unlock genetics of grape-growing
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.
How to tell when bubbly goes bad before popping the cork
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.
Fruit flies -- fermented-fruit connoisseurs -- are relentless party crashers
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.
Penn Museum team finds evidence for 3,000+-year-old 'Nordic grog' tradition
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.
Special yeast reduce alcohol, improve wine
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%.
Found: 1 of civilization's oldest wine cellars?
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.
Archaeologists discover largest, oldest wine cellar in Near East
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.
How do consumers compare prices? It depends on how powerful they feel
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.
When do consumers think a freebie is more valuable than a discounted product?
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.
Ironic outcomes: Being specific, not flexible, helps consumers achieve their goals
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.
Very berry study aims to improve wine quality
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.
New biomolecular archaeological evidence points to the beginnings of viniculture in France
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.
New way to identify 'smoked' grapes and wines
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.
Even in same vineyard, different microbes may create variations in wine grapes
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.
Advice for bag-in-box wine drinkers: Keep it cool
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.
High quality or poor value: When do consumers make different conclusions about the same product?
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.
Why wine and tea pair so well with a meal: It's all in the mouthfeel
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.
Cost-efficient method developed for maximizing benefits from wine waste
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.
Virtual boundaries: How environmental cues affect motivation and task-oriented behavior
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.
Bitter tastes quickly turn milk chocolate fans sour
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.
Drink made from berry wine may provide tasty drug for diabetes
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.
Winemaking goes high-tech at the University of British Columbia
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.
The power of suggestion: What we expect influences our behavior, for better or worse
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.
Research from University of East Anglia shows fine wine investors should diversify
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.
Steelhead trout lose out when water is low in wine country
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.
Lifestyle study highlights key differences in relapsing and progressive onset MS
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.
Vineyard records link early grape ripening to climate change
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.
Wine experts' ratings may be a wash for many consumers
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.
The indiscretions of a champagne bubble paparazzi
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.
Early defoliation of Great Lakes wine grapes tested
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.
The best way to market fine wine: Teach and learn or wine and dine?
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.
Mechanism of wine swirling explained
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.
Moderate drinking and cardiovascular health: here comes the beer
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.
Compelling research will flow at fluid dynamics meeting
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.
Fine art in advertising can backfire
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.
How consumers discriminate
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.
Drinking just 1 measure of spirits increases the risk of acute pancreatitis
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.
Chinese culture encourages binge drinking in middle-aged men
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.
Does Chinese chocolate taste better than Swiss? Depends on when you find out
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 map the physics of Tibetan singing bowls
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.
Global warming could alter the US premium wine industry in 30 years, says Stanford study
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.
Early French had a taste for beer
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.
Wine yeasts reveal prehistoric microbial world
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.
Creating the perfect Bloody Mary: Good chemistry of fresh ingredients
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.