Beer and Wine News
July 5, 2015

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updated 3:43pm EDT

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July 5, 2015

China to Dominate Asia's Growth in Wine Imports

May 6, 2015 — New projections of growth in global wine markets to 2018 show Asian countries will dominate global wine consumption and import growth, led by a surge in wine consumption in ... read more

Surviving the Heat for a Good Beer

Apr. 16, 2015 — Beer brewers face a tricky problem. The high level of activity in the yeast used to produce beer generates a lot of heat during the brewing process raising the temperature at the bottom of brewing ... read more

New Piece in the 'French Paradox' Diet and Health Puzzle: Cheese Metabolism

Apr. 8, 2015 — Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the 'French ... read more

Through the Grapevine: Molecular Mechanisms Behind Pinot Berry Color Variation

Apr. 2, 2015 — Variations in the color of grapevine berries within the Pinot family result from naturally-occurring genetic mutations that selectively shut down the genes responsible for the synthesis of red ... read more

Critical Windows to Turn Away Junk Food Craving

Apr. 2, 2015 — Researchers have shown there are two critical windows during the developmental pathway to adulthood when exposure to junk food is most harmful, particularly for female ... read more

Component of Red Grapes, Wine Could Help Ease Depression

Mar. 30, 2015 — A link between inflammation and depression, which affects approximately 148 million people in the United States, has been identified by researchers. A new study finds that resveratrol -- a natural ... read more

Mar. 26, 2015 — Straw-powered cars could be a thing of the future thanks to new research. A new study pinpoints five strains of yeast capable of turning agricultural by-products, such as straw, sawdust and corncobs, ... read more

Vineyard's Soil Microbes Shape Grapes' Microbial Community

Mar. 24, 2015 — In the first study of an entire wine grapevine's microbiome, researchers have found that the microbes associated with the grapes, leaves and flowers are largely derived from the soil microbes ... read more

Jailbreaking Yeast Could Amp Up Wine's Health Benefits, Reduce Morning-After Headaches

Mar. 16, 2015 — 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 ... read more

Mar. 11, 2015 — A new computer vision system has been developed that helps to determine the compactness of bunches of grapes, a characteristic that strongly influences the quality of the grape and the ... read more

New Flavors for Lager Beer: Successful Generation of Hybrid Yeasts

Mar. 5, 2015 — Researchers have developed hybrid lager yeasts. For centuries the same few yeast strains have been used in the production of lager beer, in contrast to ale, whisky, wine and cider, for which there is ... read more

Mar. 4, 2015 — Some breweries have taken to resurrecting the flavors of ages past. Adventurous beer makers are extrapolating recipes from clues that archeologists have uncovered from old and even ancient brews ... read more

Feb. 27, 2015 — To guarantee a high quality of their beer, breweries monitor the production process very closely. With a new polymer powder, this monitoring will be able to be faster and simpler in the future. ... read more

Oat Breakfast Cereals May Contain a Common Mold-Related Toxin

Feb. 25, 2015 — Oats are often touted for boosting heart health, but scientists warn that the grain and its products might need closer monitoring for potential mold contamination. They report that some oat-based ... read more

New Products from Bark to Replace Fossil Compounds: Adhesives and Insulating Foams from Softwood Bark Tannins

Feb. 23, 2015 — Scientists have developed tannin extraction from softwood bark. At least 130 kg of crude tannin powder can be produced from one ton of dry wood bark, still leaving 87% of the original bark mass ... read more

First-of-Its-Kind Discovery of 1,500 Year-Old Grape Seeds May Answer the Question: Why Was the Wine of the Negev So Renowned in the Byzantine Empire

Feb. 12, 2015 — For the first time, grape seeds from the Byzantine era have been found. These grapes were used to produce "the Wine of the Negev" -- one of the finest and most renowned wines in the whole ... read more

New Woods to Make New Wines

Feb. 10, 2015 — A new methodology will allow people to make wine more quickly with less cost and having similar sensorial profiles to the wine obtained by the traditional aging method, experts report. The new ... read more

Compound Found in Grapes, Red Wine May Help Prevent Memory Loss

Feb. 4, 2015 — A compound found in common foods such as red grapes and peanuts may help prevent age-related decline in memory, according to new ... read more

Feb. 3, 2015 — Sulfites are sulfurous substances that occur naturally. They are poisonous for many life forms even at small concentrations. Sulfites and sulfur dioxide are also added to wine and dried fruit as ... read more

Jan. 28, 2015 — The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows. But scientists are discovering new ways in which the latter could be a more healthful beverage ... read more

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