Articles tagged with Wines
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.
A study of 23 longitudinal studies found that light-to-moderate alcohol consumption was associated with lower incidence rates of overall dementia and Alzheimer's disease. However, the impact on vascular dementia and cognitive decline is unclear.
A magnetic resonance scanner is being developed for airport security to detect explosives in liquids, a technology originally created to analyze wine quality. The system uses high-frequency radio waves to identify chemical structures, and has shown promise in early tests.
The discovery of an ancient wine production facility in Armenia has confirmed that humans were producing wine 6,100 years ago. The facility, dated between 4100 B.C. and 4000 B.C., included a wine press, fermentation vats, and storage jars, providing the oldest complete archaeological picture of wine production.
Researchers analyzed wine drinking cups used in ancient Athens, finding that changes in cup forms marked significant social and political shifts. The study reveals how the democratization of symposia led to equal consumption and loss of inhibitions among attendees.
Scientists identified 28 glycoproteins in Italian Chardonnay, similar to known allergens, sparking hope for low-allergenic wine development. The discovery could lead to reduced allergy symptoms in millions of wine drinkers worldwide.
The USDA has awarded $3.8 million to Virginia Tech to improve grape and wine quality in the eastern US through research-based practices. The project aims to create a robust and sustainable industry by integrating research with market drivers, focusing on challenges such as unpredictable weather and high production costs.
Researchers at the University of Illinois St. Charles Horticulture Research Center are developing new wine grape varieties that can grow in cooler climates with reduced disease resistance. The goal is to create a good wine grape that requires less use of pesticides, improving profits for the Illinois wine industry.
Researchers from the University of Missouri have introduced a new variety named 'Wyldewood', which consistently produces heavy yields, is efficient to harvest, and produces fruit well-suited for processing. The cultivar outperforms standard 'Adams II' in yield potential and berry size.
A 7-year study found that moderate wine consumption, especially among women, is associated with better performance on cognitive tests. The study suggests that polyphenols and other microelements in wine may help reduce the risk of cognitive decline with ageing.
A small multi-center study found that stroke risk temporarily increases for an hour after consuming one drink of alcohol, doubling the risk. However, consistent use of small amounts of alcohol may reduce overall risk due to beneficial changes in blood lipids and flexible blood vessels.
A new study found that providing wine aficionados with accurate sensory descriptors improves their ability to resist misleading advertising and form accurate memories. This research has implications for other products like music, gourmet food, or movies, where multisensory advertising can engage and direct the learning process.
A new portable device can determine the strength of alcoholic drinks rapidly and easily, using a simple infrared sensor. The technique has been shown to be just as accurate as traditional lab-based methods and can be used in developing countries.
Researchers measured the rate of destruction for sulfuryl fluoride, nitrogen trifluoride, and trifluoromethyl sulfur pentafluoride by reacting them with atomic oxygen. The results suggest that these compounds will remain in the atmosphere for long periods, potentially increasing global warming.
A study found that retail environments organized in a way that caters to consumers' knowledge levels can increase product learning and satisfaction. Highly knowledgeable consumers prefer novel formats, while novice consumers benefit from familiar groupings.
A new study by Stanford University researchers suggests that global warming could significantly impact US wine and corn production. The study uses high-resolution computer models to project future climate change impacts on agriculture in the United States over the next three decades.
A new study from Research Australia found that moderate to heavy alcohol consumption during pregnancy increases the risk of behavioral issues in children, including anxiety, depression, and aggressive behaviors. The study suggests that both timing and intensity of alcohol exposure affect the type of behavior problems expressed.
The symposium emphasizes the complex interaction of grape variety, viticulture, and soil to produce great wines. Experts will discuss factors such as soil surface color, drainage, and chemical composition to understand terroir, a term defined as vineyard site, soil, and climate.
Researchers have successfully produced renewable hydrogen from wastewater using a microbial electrolysis system at a Napa Valley winery. The process uses bacteria to convert organic material into electrical current and then produces hydrogen gas, which can be used as a clean energy source.
Research from the University of Alberta found that sold-out products create a sense of urgency, increasing consumer demand for similar items. Consumers infer that if a product is sold out, it must be good and therefore desirable.
German researchers have uncovered new details about the heredity of Vitis varieties in cultivation today, potentially breaking a bottleneck in the progress of the wine industry. They discovered a double mutation that could lead to more accurate classification tools and effective marker-assisted breeding methods.
Researchers are harnessing genomics to improve wine production techniques, reducing costs and spoilage by monitoring protein biomarkers in grapevine and yeast cells. The project aims to develop a handheld device for growers to monitor proteins in vines or berries, allowing for more precise management practices.
Researchers have identified genes in yeast that enable it to respond to stress and are investigating ways to improve its performance by modifying its stress response mechanism. By manipulating these genes, they found a family of enzymes called sirtuins plays an important role in controlling wine yeast lifespan.
Researchers compared e-nose sensors with those of the common house fly, finding that fly receptors outperformed MOx sensors in terms of independence and specificity. The findings will help improve the design of electronic noses for various applications.
A new study in the Journal of Consumer Research found that drawing consumers' attention to opportunity costs leads to different purchasing decisions. By explicitly naming opportunity costs, consumers become more price sensitive and tend to choose cheaper options.
A study of 1,373 men found that light long-term alcohol consumption, especially wine, was associated with a lower risk of dying from cardiovascular disease and death from all causes. Moderate wine consumption was linked to an extended life expectancy of around five years in men.
A study found that moderate wine consumption can reduce the risk of death and relapse in non-Hodgkin's lymphoma patients. The researchers analyzed data from 546 women with the disease, revealing a 76% five-year survival rate among those who drank wine.
The new muscadine grape 'Delicious' has been introduced with exceptional taste and texture, making it well-suited for fresh fruit consumption. Preliminary trials have shown that the flavor of its wine is equal to that of popular cultivar 'Carlos', offering potential for wine production.
A recent study published in AJCN found that moderate alcohol consumption is associated with higher bone mineral density in older adults. The research suggests that moderate drinking may help preserve bone health, with silicon in beer and resveratrol in wine contributing to the positive effects.
Regular moderate consumption of beer or wine may have protective effects on bone, while heavy drinking contributes to bone loss. Moderate alcohol intake was associated with greater bone mineral density in men and post-menopausal women.
Research shows that portrayals of alcohol in films and TV commercials immediately lead to increased drinking behavior. Participants who watched movies with prominent alcohol scenes drank an average of 1.5 bottles more than those who watched neutral ads.
A new study suggests that drinking alcohol in early adulthood may increase the risk of reflux esophagitis (RE) and Barrett's esophagus (BE), while wine consumption may reduce this risk. Higher education levels are also inversely associated with BE risk, suggesting socioeconomic status plays a role in the development of these conditions.
A study by Rachel Smallman and Neal J. Roese found that people with positive preferences sort items into finer, more specific categories compared to those with negative preferences. This suggests that our likes can shape how we categorize information, particularly in consumer psychology where this can influence brand perceptions.
Researchers found that moderate wine consumption is associated with increased levels of omega-3 fatty acids in the body, considered protective against coronary heart disease. The study suggests that compounds other than alcohol may be responsible for this effect, and polyphenols in wine are a potential key player.
A new study has found that US Hispanics, belonging to four national groups, prefer beer as their beverage of choice. The study, published in Alcoholism: Clinical & Experimental Research, revealed that beer was the preferred beverage among all Hispanic respondents, with variations in preference across ethnic subgroups.
A new study in the Journal of Consumer Research found that consumers more strongly associate common attributes with early-learned brands and unique attributes with late-learned brands. This means that late entrants can gain an advantage if their unique attributes are more valued than those of the pioneer brand.
A handheld device, 'electronic tongue', can identify grape variety and vintage of wine at the press of a button. It uses six sensors to detect substances characteristic of specific wines, preserving quality and preventing fraud.
A study of Japanese people found that men who drink heavily have a lower risk of coronary heart disease, while women quadruple their risk. Women also show a higher risk of hemorrhagic and ischemic strokes with heavy drinking.
A recent study published in PLOS ONE found that a significant proportion of Chinese consumers admit to purchasing tiger products, despite widespread support for the country's ban on selling these products. The researchers also discovered that 71% of respondents preferred products made from wild tigers over those from farmed tigers.
The 1600 Huaynaputina eruption in Peru led to a cold year worldwide, causing crop failures and famine in Europe, China and Japan. The study also reveals exceptional cold winters in Russia, late peach blooms in China, and a record-breaking early freezing date in Japan.
A Swedish study found that women who consumed wine regularly had a lower risk of developing dementia compared to those who drank beer or liquor. The study, which followed 1,458 women over 34 years, suggests that moderate wine consumption may have protective effects against dementia.
A study published in Alcoholism: Clinical & Experimental Research found that binge drinking is on the rise in Mediterranean countries, especially among younger adults. The prevalence of binge drinking was highest among men aged 18-24 years, and was more frequent among those with higher education levels.
A Cornell University study found that changing the label on a wine can significantly impact diners' perceptions of the wine and their overall meal experience. Diners who were given wine from California rated it higher in quality, enjoyed more of their meal, and were more likely to return to the restaurant.
A recent study published in The Lancet found that hazardous drinking is responsible for 43% of deaths in Russian men aged 25-54. This includes both excessive consumption of regular beverage-alcohol and drinking of non-beverage alcohol such as colognes, medical tinctures and cleaning agents.
Women who drink in moderation have a significantly lower risk of heart attack compared to abstainers, with daily drinkers experiencing the most benefits. Moderate drinking reduces heart attack risk regardless of beverage preference or pattern.
Excluding consumers from promotions can actually increase their interest in a product, as they perceive others as more savvy buyers. In experiments conducted by Duke University's Fuqua School of Business, researchers found that naive consumers are attracted to products with freebies not available to them, leading them to believe that e...
Researchers at Iowa State University identified four chemicals in ladybugs that cause a foul smell, which can lead to 'ladybug taint' in wine. These compounds, including a new one not previously reported in ladybugs, are potent odor-producing molecules also found in other animals and plants.
A new study by Northwestern University researchers shows that the brain learns to differentiate between similar smells simply through passive experience. Prolonged sensory exposure induces 'expertise' in specific smell categories, leading to improved odor discrimination and retention of this expertise for at least 24 hours.
A study by the Catholic University of Campobasso confirms that moderate alcohol consumption reduces all-cause mortality and cardiovascular disease. Drinking in moderation (2 glasses a day) leads to a 18% reduction in mortality for men, while women's protection disappears after 2 glasses.
A California winemaker is using advanced spectroscopy and chromatography techniques to analyze grapes for optimal aroma, color, taste, and mouthfeel. This technology complements traditional methods like tasting grapes, allowing for more accurate predictions of when to harvest for better wine quality.
A study found that across-the-board price increases may not lead to a decrease in alcohol sales. Instead, individuals tend to switch to cheaper alternatives, potentially increasing overall consumption. The research highlights the importance of considering consumer choice and beverage quality when implementing policy interventions.
A recent study found considerable variation in drink size, particularly for spirits and wine, which can affect individuals' ability to track their alcohol consumption. The study suggests that using a single standard drink size of 0.6 ounces may be helpful for simplifying messages about safe drinking limits.
A new study compares the environmental and health risks of nanomaterials production to those of conventional industries. The research suggests that the risks associated with making nanotubes are comparable or lower than those of wine production.
Researchers found that bacteria dominate Cava wines after yeast fermentation, affecting aroma, flavor and bubble size. The products released by yeast cells serve as nutrients for bacterial growth, influencing sensory quality and consumer acceptability.
A multi-university team is working to transform tourism on the Greek island of Santorini, focusing on economic and environmental sustainability. The team aims to reduce tourist numbers while promoting high-quality services and supporting local businesses.