Articles tagged with Wines
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A 12-year study found that drinking alcohol increases the risk of gout, with daily consumption between 30-50g increasing risk by 2.5 times. Beer consumption was linked to the strongest association, while wine showed no increased risk.
Researchers found that smaller bubbles in champagne release more flavor and aroma molecules, creating a better-tasting wine. The study suggests that dissolved salts, carbohydrates, and minerals play a major role in bubble formation.
Scientists review state-of-the-art ground-penetrating radar methods for measuring water content in vineyard soil, offering improved precision irrigation approaches and optimizing grape crop prediction. The technology provides high-resolution information to develop uniform blocks of optimal soil properties, enhancing overall wine quality.
A Danish population study of over 29,000 individuals found that alcohol, particularly beer and spirits, increases rectal cancer risk. In contrast, moderate wine consumption appears to have a protective effect, with those drinking around a third of their intake as wine being less likely to develop the disease.
A study using an electronic nose found good correlation between actual and predicted pneumonia scores in critically ill patients. The device can help diagnose ventilator-associated pneumonia more quickly than traditional methods.
The study found that wine drinkers consumed less saturated fat, cholesterol, and smoked less than those who preferred other beverages or abstained. Women in the group also reported healthier dietary habits than men. The authors suggest further research on lifestyle differences between drinkers and non-drinkers.
Research found moderate alcohol intake reduces risk of cognitive impairment in elderly individuals, particularly those consuming less than 40g daily. Conversely, high levels of alcohol consumption increase the risk of cognitive dysfunction.
A study of over 19,000 adults in Spain found that moderate to high alcohol consumption, including beer and spirits, was associated with lower levels of subjective ill health. Wine drinkers had less ill health than non-wine drinkers, but this association varied by age.
A new study by CSIRO, Southcorp Wines Pty Ltd, and the Viticulture CRC has found that grape yield and fruit quality can vary widely within small areas of vines. Precision viticulture offers a low-cost way to optimize both yield and quality, leading to improved financial outcomes and environmental sustainability.
US cirrhosis mortality rates have increased and declined in tandem with hard liquor consumption, contrary to the expected association with beer and wine. The study found that excluding beer and wine from analysis revealed a strong correlation between hard liquor consumption and cirrhosis mortality trends.
Wine flavor and aroma are influenced by grape composition and tannins, according to Dr. Ernie Simpson. The presentation will also explore the potential health benefits of moderate wine consumption.
A study of 52 healthy volunteers found that a single pre-luncheon drink of wine or beer delayed mealtime satiety and increased 24-hour calorie intake compared to non-alcoholic drinks of equal calories. This suggests that alcohol consumption before lunch may play a role in weight gain among moderate drinkers.
Archaeologists discovered that Greek colonists exploited native villages in southern Italy for resources such as bronze cauldrons, olive oil, and wine. The Enotrians, indigenous to the area, had already developed these skills before the Greeks arrived, highlighting a previously overlooked aspect of ancient history.
Moderate wine consumption is linked to a healthier diet and reduced incidence of ischemic heart disease. A study of 48,763 Danish men and women found that moderate wine drinkers (1-3 glasses/day) consumed the most heart-healthy diet.