Over the last few decades,wine makers have been producing wines with a higher alcohol content, assuming that they are more appreciated by consumers. To test this hypothesis, we used functional magnetic imaging to compare reactions of human subjects to different types ofwine, focusing on brain regions critical for flavor processing and food reward. Participants were presented with carefully matched pairs of high- and low-alcohol content red wines, without informing them of any of thewine attributes. Contrary to expectation, significantly greater activation was found for low-alcohol than for high-alcohol content wines
The results of the 22nd ProWein are certainly positive: More than 52,000 international trade visitors, 47% international professionals, came to the nine exhibition halls from 15 to 17 March 2015 to form an overview of the range from 5,970 exhibitors from 50 countries and place their orders for the current year.
A ‘jailbreaking’ yeast has been developed that could greatly increase the health benefits of wine while reducing the toxic byproducts that cause your morning-after
A yeast engineered by scientists could increase the health benefits of wine and reduce its toxic byproducts, decreasing the risk of a hangover.
En EE.UU. existen diversas normativas de comercialización de vinos pudiendo variar desde un régimen capitalista hasta un estricto régimen comunista estatal
This document reached stage 90.60 on 2015-03-18 , TC/SC: ISO/TC 34, ICS: 03.120.10; 67.020
A new report reveals that the prices of popular consumer goods in Australia, including beer, wine and chocolates, will increase due to the severe climate change being experienced in the country. The report, entitled Appetite for Change, was prepared by Richard Eckard and David Karoly, both of which are climate scientists from the University of Melbourne. The report looked to explain the effects of the climate change that Australia is currently experiencing.
Oak maturation plays an important role in the production ofwine and traditionally involves aging in oak barrels. During barrel maturation, volatile compounds are extracted from oak wood and impart aroma and flavor towine, enhancing its character and complexity. However, barrels contain a finite pool of extractable material and so the volatile compounds available for extraction diminish with time. As a consequence, most barrels are decommissioned after 5 or 6 years. This study sought to investigate whether or not decommissioned barrels can be ‘reclaimed’ and utilized as a previously untapped source
Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring and tartrates but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and …
A global survey into wine retailing trends has identified three key challenges – the rise of convenience purchasing, online sales and store consolidation. The survey, undertaken by Wine Intelligence, was commissioned by the organisers of the world’s largest wine and spirits trade fair – ProWein – which is taking place in Düsseldorf this week. The survey represents data from eight separate markets accounting for half of the wine consumed globally.
An alcohol sensor was developed using the solid-state fluorescence emission of terphenyl-ol (TPhOH) derivatives. Admixtures of TPhOH and sodium carbonate exhibited bright sky-blue fluorescence in the solid state upon addition of small quantities of …
Screw caps are catching on in some countries while others are slow to adapt the closure often poo-pooed by purists.The news comes on the heels of a…
The wine aroma loss as a consequence of treatments with bentonite is due to the occurrence of multiple interaction mechanisms. In addition to a direct effect of bentonite, the removal of aroma compounds bound to protein components adsorbed by the clay has been hypothesized but never demonstrated. We studied the effect of bentonite addition on total wine aroma compounds (extracted from Moscato wine) in a model solution in the absence and presence of total and purified (thaumatin-like proteins and chitinase) wine proteins. The results showed that in general bentonite alone
Advances in technology, including the use of satellite and GPS tracking data, are helping winemakers in South Africa make the best wines of their generation, according to Bruce Jack, head winemaker for Accolade Wines.
Continuing their commitment to innovation in wine packaging, G3 Enterprises introduced their newest solutions at the Unified Wine and Grape Symposium. Among the products on display were G3’s new GTWIST 30×60 Cap Collection which is the latest addition to the existing GFRESH caps for lightly carbonated wines, G INK decorative ink effects, and new GSEAL […]
El balance de la Cumbre del Vino deja buenas cifras: 1.800 personas asistieron a la Conferencia Internacional; 600 participaron en las actividades paralelas y culturales del viernes 13 en el Palacio de Congresos de Toledo; 400 universitarios en las catas realizadas en cinco campus de la región y 820 personas en las catas de La […
Sales of single serve bottles of wine are soaring at UK supermarkets due to a consumer desire to control their weekly unit intake and avoid wastage.
Those of you, who read my review of the crush report for the Wine Industry Advisor, may have noticed that I gave limited analysis of the crush report by geographic location. In this article, I’ll take a look at each district one at a time. District 1: Mendocino County, Average Price Per Ton: $1,493.10 Overall Price […]
Milo’s supposedly biggest market, Malaysia, was dealt a scare over the weekend after thousands of packs of the exceptionally popular chocolate milk powder were seized by inspectors in Negeri Sembilan….
Si preguntan por envases para vino, la mayoría pensará en la tradicional botella de vidrio, muy eficaz, pero en esta ocasión nos salimos de la ruta habitual para mostrar otras posibilidades igual de válidas. Es el caso del vino Bag-in-Box o de un nuevo packaging de 2 litros y también de botellas de vidrio, pero […