Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the 'wine yeast' and is widely preferred for initiating wine fermentations. The primary...

Wine is not only consumed with food, but drinkers are now more often choosing wine by itself while patronizing bars and nightclubs. In the fast growing US wine market, this phenomenon has received little scholarly research. Using both quantitative data from an online survey and qualitative data gathered from a focus group, this study explores how situational factors motivate and influence wine ...

The Tetherless World (TW) Wine Agent extends the original Stanford Knowledge Systems Laboratory (KSL) Wine Agent to support collective recommendations on food-wine pairings. This is done to (1) demonstrate the advance of Semantic Web technologies, including OWL DL reasoning, SPARQL, provenance explanation, and semantic wikis, and (2) show how the Semantic Web can be integrated into Social Web a...

At a wine tasting event with live classical music, we assessed whether participants would agree that certain wine and music pairings were congruent. We also assessed the effect of musical congruency on the wine tasting experience. The participants were given two wines to taste and two pieces of music-one chosen to match each wine-were performed live. Half of the participants tasted the wines wh...

It was an unexpected pleasure to be invited to write a Perspectives in Diabetes article considering the proposition that moderate consumption of red wine provides health benefits for people with diabetes. At the outset, I want to make clear that since Perspectives in Diabetes are not review articles in the conventional sense, this one does not exhaustively analyze the effects of beer, hard liqu...

Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenolic acid at 40 ppm. Immediately after the addition of each wine extract or phenolic acid, no effect on the concentration of linalool was observed, but it decreased from the initial 470.9 to 223.3 μg...

AIMS Increases in glass sizes and wine strength over the last 25 years in the UK are likely to have led to an underestimation of alcohol intake in population studies. We explore whether this probable misclassification affects the association between average alcohol intake and risk of mortality from all causes, cardiovascular disease and cancer. METHODS Self-reported alcohol consumption in 199...

The potential risk of exposure to fumonisin B(2) (FB(2)) in the grape-wine chain has recently been revealed after a report of Aspergillus niger in grapes and its ability to produce FB(2) and FB(4). The occurrence of these two fumonisins in wine was investigated by LC/MS/MS in 51 market samples (45 red, five white and one rose wine) produced in various Italian regions. Nine samples of red wine w...

There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and mol...

The purpose of this paper is to characterise the demand for wine. In contrast to the majority of current research efforts this paper treats wine as a heterogeneous good with a range of inherent characteristics. Each wine included in the study is described by twelve variables including, among others, price, quality, sensory attributes and country of origin. Using unique data that cover 90 percen...