Beer and Wine News
September 9, 2016
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September 9, 2016

How Aged Wine Gets Its Aroma

Aug. 29, 2016 — Researchers have discovered an enzyme that plays a leading role in the formation of compounds that give aged wines their sought-after ... read more

Crown Gall Disease: A Tumor Home to a Varied Bacterial Community

Aug. 11, 2016 — At present, an early diagnosis of the tumor-like crown gall disease affecting grapevines seems out of reach. Two researchers have taken a closer look at the tumors and found a very special ... read more

New Probiotic Identified in Fermented Japanese Vegetable: Enzyme Improves Colon Health in Rats

July 4, 2016 — An enzyme produced by fermenting a vegetable common in Japanese cuisine may be responsible for increasing the amount of at least one beneficial bacterium associated with healthy colons in a study ... read more

Grapevines of Southern Spain Will Suffer More from the Impact of Climate Change

June 29, 2016 — Researchers are studying the effects of climate change on Spanish vineyards and they suggest adopting adaptation choices of crops in order to make premium wines more globally ... read more

Hops Could Help Reduce Breast Cancer Risk

June 22, 2016 — Hops, the flower cones used in beer-making, are also found in dietary supplements designed to help treat post-menopausal symptoms and other conditions. Scientists are now investigating whether an ... read more

Microbes in Pressed Grapes May Predict Flavor Metabolites in the Finished Wine

June 14, 2016 — The microbial mix found in grape juice during the winemaking process may help shape the terroir of a finished wine, report food scientists. Researchers have found that the microorganisms found in ... read more

'Foreign' Crops, from Maize to Mangoes, Dominate National Food Consumption, Farming Practices Worldwide

June 7, 2016 — The origins of over two-thirds of the grains, legumes, fruits, vegetables, and other agricultural crops countries grow and consume can be traced to ancient breadbaskets in distant parts of the world, ... read more

Weed Stems Ripe for Biofuel

May 30, 2016 — A weedy plant found on the roadside in northern Australia has stems ripe for biofuel production. Scientists have discovered that a variety of sorghum growing wild in Australia, Arun, has the ... read more

An App Knows If a Beer Has Gone Stale

May 19, 2016 — Chemists have developed a method that allows brewers to measure the freshness of beer, using a polymer sensor that changes color upon detecting furfural, a compound that appears when this beverage ... read more

Another Reason for Wine Lovers to Toast Resveratrol

May 13, 2016 — Red wine lovers have a new reason to celebrate. Researchers have found a new health benefit of resveratrol, which occurs naturally in blueberries, raspberries, mulberries, grape skins and ... read more

Roman Imperial Leaders Had Wine Empire Away from the Battlefield, Study Suggests

Apr. 11, 2016 — Archaeologists have uncovered a unique insight into the life of one of the Roman Empire's most prominent ... read more

Wine Yeast Genomes Lack Diversity

Apr. 7, 2016 — Sequencing the genomes of hundreds of strains of the wine yeast <em>S. cerevisiae</em> has revealed little genetic diversity and high levels of inbreeding. In many cases, yeast strains ... read more

Targeting Gut Microbiome to Fight Heart Disease

Apr. 5, 2016 — A compound found in red wine, resveratrol, reduces the risk of heart disease by changing the gut microbiome, according to a new study. Cardiovascular disease remains the leading cause of death in ... read more

Climate Change Drives UK Wine Production but Not Without Weather Shocks

Apr. 1, 2016 — The idea of climate change turning the UK into a viable wine-making region may have boosted the industry in recent years. But cold snaps, sharp frosts and downpours threaten productivity. Research ... read more

Is Moderate Drinking Really Good for You? Jury's Still out

Mar. 22, 2016 — Many people believe a glass of wine with dinner will help them live longer and healthier -- but the scientific evidence is shaky at best, according to a new research ... read more

Biochemist Finds Solution to 'Acid Shock' in Craft Brewers' Sour Beer Production

Mar. 21, 2016 — Conditions common in the production of certain types of craft beers can inhibit the successful production of these brews, risking a growing segment of an industry whose economic impact was recently ... read more

Global Warming Pushes Wines Into Uncharted Terroir

Mar. 21, 2016 — In much of France and Switzerland, the best wine years are traditionally those with an exceptionally hot summer and late-season drought. Now, a study out this week shows that warming climate has ... read more

Getting Closer to Using Beer Hops to Fight Disease

Mar. 14, 2016 — Hops, those little cone-shaped buds that give beer its bitter flavor, pack a surprisingly healthful punch. They are widely studied for their ability to halt bacterial growth and disease. Now, ... read more

Increased Education Could Help Adolescents Limit Caffeine Consumption

Mar. 8, 2016 — Caffeine is the most available and widely used psychoactive substance in the world and is the only drug legally accessible and socially acceptable for consumption by children and adolescents. Some ... read more

Light-to-Moderate Drinking Good for Your Heart

Feb. 18, 2016 — People who drink wine, liquor or beer regularly are less prone to heart failure and heart attacks than those who rarely or never drink. Three to five drinks a week can be good for your ... read more
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