Productos y Procesos

21 marzo, 2015

Wineries deny allegations, insist their products are safe and plaintiffs’ research is flawed

“The plaintiffs “decided to file a complaint based on misleading and selective information in order to defame responsible California winemakers, create unnecessary fear, and distort and deceive the public for their own financial gain”

Productos y Procesos

21 marzo, 2015

List of wines cited in lawsuit as having high arsenic levels

LOS ANGELES- The 83 bottles of wine cited in a lawsuit this week as having dangerously high levels of arsenic came from 28 California wineries and were bottled under 31 different brand labels. Some of the labels included several different types of wine, such as merlot, chardonnay, burgundy, rose, etc. Those labels and the types of wine cited in the complaint:.

Ambiente y Sostenibilidad

21 marzo, 2015

New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection.

During the production of sparklingwine,wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercialwine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were firstly subjected to the influence of increasing concentrations of ethanol to cluster the yeasts using discriminant function analysis. Afterwards, non-inhibitory concentration (NIC) and minimum inhibitory concentration (MIC) were estimated, revealing some differences between 24 of these strains. Meanwhile, this study confirms the negative synergistic effect

Consumidor y Mercado

20 marzo, 2015

Diageo to globally provide calorie labelling on all beers, wines and spirits

Diageo will be the first drinks company to globally provide consumers with alcohol content, nutritional information and calories per typical serve across all beers, wines and spirits either through their responsible drinking website DRINKiQ.com or on-pack subject to local regulatory approval

Consumidor y Mercado

20 marzo, 2015

Vinos y botellas livianas, las recetas de las especialistas para las bodegas argentinas

Doce mujeres, doce paladares y doce formas de sentir, catar el vino y doce puntos de vistas sobre lo que tiene que hacer el exportador argentino para ganar mercados en el exterior. La excusa para su reunión fue el noveno Argentina Wine Awards que se celebró en Mendoza. Jancin Robinson (Reino Unido), Essi Avellan (Finlandia), […]Ver más…

Productos y Procesos

20 marzo, 2015

Class Action Lawsuit Claims: “Very high levels of arsenic” in top-selling wines

Thursday, he plans to file a class action lawsuit in California accusing more than 24 California winemakers and sellers of misrepresenting their wine as safe.

Ambiente y Sostenibilidad

20 marzo, 2015

We’re Pumping So Much Groundwater That It’s Causing the Oceans to Rise

This article was originally published by Reveal from the Center for Investigative Reporting and is republished here as part of the Climate Desk collaboration

Ambiente y Sostenibilidad

20 marzo, 2015

El sector del vino recibe 18,25 millones de euros de fondos europeos en lo que va de 2015

El sector del vino recibe 18,25 millones de euros de fondos europeos en lo que va de 2015 El sector del vino ha recibido durante el mes de febrero 6,25 millones de euros del Fondo Europeo Agrícola de…

Consumidor y Mercado

20 marzo, 2015

Devaluación de Brasil complica más la venta de vinos al exterior

Los productos argentinos llegarán con valores más elevados y no podrán competir con los precios que tendrán los del país vecino.Ver más…

Consumidor y Mercado

20 marzo, 2015

Champagne Makers See Opportunity in Weak Euro

Makers of French bubbly hope to gain market share; lower prices yet to appear in U.S.

Productos y Procesos

20 marzo, 2015

Hangover-free wine could Soon be a reality *takes giant swig from bottle*

If you love wine, but hate hangovers then prepare to get the next round in… because hangover-free wine could soon be on the menu. Scientists believe they may have discovered the key to reducing that awful morning-after feeling, by removing toxic byproducts found in fermented goods, such as beer and wine, using a “genome knife”. And the breakthrough may not just ease hangovers, but could boost the health benefits of wine and even make it smoother to the taste.

Productos y Procesos

20 marzo, 2015

En Chile productores de uva viven su peor vendimia de las últimas décadas

Una caída de 30% frente a los precios tradicionales para las uvas tintas de nivel reserva y ausencia de compradores a días de que parta el grueso de la cosecha golpean a los agricultores. En el gremio de los productores creen que se deben arrancar 30.000 hectáreas de viñedos que no tienen viabilidad técnica y económica frente al actual escenario.Ver más…

Productos y Procesos

20 marzo, 2015

Científicos descubren un método para hacer un vino que no deja resaca

Científicos descubren un método para hacer un vino que no deja resaca Investigadores de la Universidad de Illinois descubren cómo modificar un componente de la levadura utilizada para fermentar los…

Ambiente y Sostenibilidad

20 marzo, 2015

Little Fly-Big Problem for Wine

Little Fly-Big Problem for Wine

Productos y Procesos

20 marzo, 2015

How Real is the Danger of Arsenic Poisoning from Wine?”

by Kim Johannsen Thursday morning CBS News broke the story about high levels of arsenic in top-selling wines and the ensuing class action lawsuit filed against 24 California winemakers. The levels of arsenic in the tested wines were compared with the EPA’s limits for drinking water, because there is no standard for arsenic in wine […]

Consumidor y Mercado

20 marzo, 2015

ABC News Puts Decanting To The Test With Expensive, Cheap Wines

“Elegance” isn’t the first word that comes to mind with the current craze of hyper-decanting, a process by which wine is blended for 30 seconds to add…

Productos y Procesos

20 marzo, 2015

Desarrollan un nueva técnica para mejorar el aroma y sabor del vino

Investigadores de la Universidad de Córdoba desarrollan una técnica que analiza las proteínas implicadas en la fermentación para mejorar el aroma y sabor del vino fino. El método permite identificar, por primera vez, las proteínas que se encuentran en las levaduras del velo de flor y hará posible modificar estos microorganismos característicos de los vinos […

Ambiente y Sostenibilidad

20 marzo, 2015

β-cyclodextrin assisted extraction of polyphenols from vine shoot cultivars.

This work optimized the β-cyclodextrin (β-CD) assisted extraction process of polyphenols from vine shoots. The efficiency of β-CD was compared to that of ethanol in terms of the quantity and antioxidant capacity of the extracted polyphenols. Response …

Productos y Procesos

20 marzo, 2015

Arterial compliance may be reduced by ingestion of red wine.

The aim of this study was to assess the effect of alcohol on blood pressure and arterial compliance over 24 h in a group of volunteers, comparing the same group of subjects on two consecutive but separate days, one with alcohol intake (alcohol day) and one free of alcohol (control day). We studied 18 healthy subjects (mean age 34.2 years, range 25-53). The subjects received the two days in random order. On the alcohol day, the subjects were asked to drink two glasses of redwine (12% ethanol) between 1830 hours and

Consumidor y Mercado

20 marzo, 2015

Mendel Unus – an exceptional Argentine red

See this guide to our extensive recent coverage of Argentine wine.