Grapevine & Wine30/09/2014

Alcohol sensations is influenced by genes

People may differ in the sensations they experience from a food or beverage, and these perceptual differences have a biological basis. Normally, sweet and bitter sensations suppress each other, so in foods and beverages, genetic differences in bitter perception can also influence perceived sweetness

di R. T.
Grapevine & Wine29/09/2014

Good weather great news for winegrowers

di S. C.
Grapevine & Wine14/09/2014

Counterfeiting in the wine sector, growing phenomenon but without statistical

The report comes from France with a voluminous paper prepared by Eric Przyswa. The real risk for the future is represented by China, where today 25% are counterfeit bottles of high-end European

di Graziano Alderighi

Grapevine & Wine11/09/2014

Prions can trigger stuck wine fermentations

A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to instead be consumed by bacteria that can spoil the wine

di T N
Grapevine & Wine04/09/2014

Wine only protects against cardiovascular disease in people who exercise

Some retrospective studies have found that wine increases levels of HDL, the "good" cholesterol. But until now there has been no long-term, prospective, randomised study comparing the effects of red and white wine on HDL cholesterol and other markers of atherosclerosis

di R. T.
Grapevine & Wine03/09/2014

French harvest 2014: Bordeaux crop up

di S. C.

Grapevine & Wine31/08/2014

French wines and spirits contaminated by phthalates, according British research

The scientists reveal that the packaging of these drinks may be just as damaging. The use of phthalates is regulated on an international level and includes those likely to come into contact with food and drink packaging

di T N
Grapevine & Wine31/07/2014

Red wine flavonoids could help vascular health

Many epidemiological studies have now evaluated the relationship between alcohol intake and health outcomes. There is increasing evidence that a higher flavonoid intake is associated with a lower risk of cardiovascular disease in populations

di R. T.
Grapevine & Wine30/07/2014

The revolutionary new process for extracting the wine must

An innovative procedure for pressing white grapes and extracting and clarifying the must. The Alfa Laval Foodtec Centrifuge reduces drastically the amount of fermentation residue produced compared to conventional processes, but the same system also extracts the wine

di S. C.

Grapevine & Wine14/07/2014

How to manage in vine the green aroma in wines

Abiotic factors such as light and temperature at the bunch level, vine water status and various viticultural practices can influence the concentration of 3-isobutyl- 2-methoxypyrazin in the berry and the wine

di R. T.
Grapevine & Wine30/06/2014

A glass of Champagne every day for women

Moderate wine consumption is associated with lower hemostatic and inflammatory risk in women. Although white wines are generally low in polyphenol content as compared to red wines, Champagne wine has been shown to contain relatively high amounts of phenolic acids

di R. T.
Grapevine & Wine18/06/2014

".wine” “.vin”, towards a green light to a global extortion scheme

The wine sector denounces some governments’ intervention that lead to the failure of negotiations between the sector and the candidate companies to the “.wine” and “.vin”

di S. C.

Grapevine & Wine13/06/2014

Cold pasteurization for preservation of wine instead sulphite addition

The sulphites that dissolve in wine can cause allergic reactions, including asthma. Within the EU they must therefore be declared as an ingredient on the label and the limits for sulphites in wine have been reduced. The TÜV-approved pilot plant can treat up to 120 litres of wine per hour at a pressure of 250 to 500 bar and at temperatures below 40°C. The results are promising for the treatment of white wine as well as red wine

di R. T.
Grapevine & Wine31/05/2014

How to preserve the freshness of a young wine?

The use of preparations of inactive yeast rich in glutathione may be a more sustainable alternative to preserving the aroma of young wines compared to sulfites

di R. T.
Grapevine & Wine23/05/2014

Organic control of Plasmopara viticola on grapevine with new biofungicide

Lysobacter capsici AZ78 and thiamine, for different reasons, could be two suitable candidates for developing a new biofungicide to be used in combination with copper to control grapevine downy mildew

di R. T.

Grapevine & Wine21/05/2014

Wine prices outperformed art, stamps and bonds throughout 20th century

New research reveals that investors who have so far left wine out of their portfolio may want to think again

di S. C.
Grapevine & Wine16/05/2014

Frog eggs help to find new information on grapevine disease

Research has shown that grapevines are susceptible to powdery mildew, a plant disease, which contributes to significant crop loss for most commercial wine varietals that are cultivated each year

di S. C.
Grapevine & Wine07/04/2014

How many bubbles are in your bubbly?

A scientist has now closely examined the factors that affect these bubbles, and he has come up with an estimate of just how many are in each glass

di S. C.