Aim of this study was to analyse the relationship between the plasma levels of polyphenols and the antioxidant activity of red and white wine. Twenty healthy subjects (HS) were randomly allocated to drink 300 ml of red (n = 10) or white n = 10 wine for 15 days. Ten HS who refrained from any alcohol beverage for 15 days were used as control. Urinary PGF-2alpha-III, a marker of oxidative stress a...

The aim of the paper is twofold. Firstly, to show that the mathematics can also be used to describe many facts and aspects related to wine and especially wine tasting. Secondly, we would like to show that the wine is a chaotic dynamical system that, thanks to the mathematics, can be properly studied. This can help wine makers and wine tasters to understand more about it.

History For millennia, physicians used wine for its medicinal qualities. 2 Receipts for wine based medicines dating back 4000 years have been discovered in Egypt and Sumeria. The Greeks used wine extensively. Hippocrates, one of their most respected physicians, in the fifth century BC, used wine for many ailments, diarrhoea, diYcult childbirth, and lethargy included. He also used it as a disinf...

Wine-blogs are important for the information provision and promotion of wine industry and tourism activities related to wine. The paper records 1305 wine-blogs and their inter-linkages through their blogrolls. It uses Social Network Analysis to study blogs’ networking characteristics and connectivity. The study proposes five graph-theoretic indexes and explores whether wine-blogs are making use...

Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to sh...

Bacteria are part of the natural microbial ecosystem of wine and play an important role in winemaking by reducing wine acidity and contributing to aroma and flavour. Conversely, they can cause numerous unwelcome wine spoilage problems, which reduce wine quality and value. Lactic acid bacteria, especially Oenococcus oeni, contribute positively to wine sensory characters, but other species, such ...

Osmotic distillation technique was used for the total dealcoholization of a red wine (Aglianico grape variety) up to 0.19 vol.%. The dealcoholization process was performed in subsequent cycles which gave rise wine samples at different alcoholic degrees. The effect of processing on the main chemical and physical properties of Aglianico wine was evaluated. Among wine samples, no significant diffe...

The Prädikat Wine Estates (VDP), a German wine producer organization, representing about 200 wine estates and about 3 percent of wine grape area in Germany, holds a number of regional wine auctions every year. They differ from those auctions held through regular auction houses, because while at the regular auction houses private and corporate owners sell older, collectible wines, the VDP auctio...

As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consi...

There are many factors, which are important in the evolution of wines during aging in bottle. Whilst it is accepted that the interaction of limited amounts of oxygen with bottled wine (via closure ingress) will not benefit white wine, it is widely held that limited amounts of oxygen will benefit robust red wines. As consumer acceptance continues of many different forms of wine bottle closures, ...