Wine News and Research

RSS

Novel process turns waste materials into nutritional supplements

The shells of crustaceans and wood waste such as branches pruned from trees usually end up in landfills. These waste materials are given a new lease of life to become nutritional supplements and medicine, with the help of a novel process developed by researchers from the National University of Singapore (NUS).

30 Oct 2020

Why a diet high in flavanols may lower blood pressure

In this interview, AZoLifeSciences speaks to Professor Kuhnle about his latest research which showed that a diet high in flavanols may lower blood pressure.

From University of Reading 28 Oct 2020

Cornell researchers aim to help vineyard growers identify nutrient deficiencies

The U.S. Department of Agriculture's National Institute of Food and Agriculture has awarded a $676,000 grant to a pair of Cornell University researchers aiming to use high resolution sensors to help vineyard growers identify nutrient deficiencies.

14 Oct 2020

Novel tool can screen cereal crops for frost damage

Agricultural scientists and engineers at the University of Adelaide have identified a potential new tool for screening cereal crops for frost damage.

5 Oct 2020

Pesco-Mediterranean Diet May Lower Risk for Heart Disease

Dr. O'Keefe speaks to AZoLifeSciences about his latest research that investigated how the pesco-mediterranean diet may lower the risk for heart disease.

From University of Missouri-Kansas City 22 Sep 2020

Study finds agricultural additions as largest human source of sulfur in the environment

A new paper out today in Nature Geoscience identifies fertilizer and pesticide applications to croplands as the largest source of sulfur in the environment--up to 10 times higher than the peak sulfur load seen in the second half of the 20th century, during the days of acid rain.

11 Aug 2020

Scientists map the genome of aphid-like pest that decimates vineyards

Following a decade-long effort, scientists have mapped out the genome of an aphid-like pest capable of decimating vineyards. In so doing, they have discovered how it spreads -- and potentially how to stop it.

29 Jul 2020

Oak coumarins could produce bitter taste in spirits,wine

Wine and spirits are complex mixtures of flavor and aroma compounds, some of which arise during aging in wooden barrels.

16 Jul 2020

Plant tissue succulence engineering can be used to improve drought and salinity tolerance

After several years of experimentation, scientists have engineered thale cress, or Arabidopsis thaliana, to behave like a succulent, improving water-use efficiency, salinity tolerance and reducing the effects of drought.

3 Jul 2020

Flame sterilization of shake-flasks affects cell culture

Researchers commonly culture bacteria for many purposes, such as to screen pharmaceuticals and manufacture vaccines. In these cases, shake flasks have been commonly and generally used for over 90 years to cultivate microbes.

2 Jul 2020

More Berries, Apples And Tea May Have Protective Benefits Against Alzheimer's

Older adults who consumed small amounts of flavonoid-rich foods were two to four times more likely to develop Alzheimer's disease and related dementias.

7 May 2020

Excess alcohol consumption can increase risk of stroke, peripheral artery disease

Higher alcohol consumption was shown to be associated with an increased risk of having a stroke or developing peripheral artery disease, according to new research published today in Circulation: Genomic and Precision Medicine, an American Heart Association journal.

5 May 2020

Study pinpoints a key brain region for controlling binge drinking

A team of National Institutes of Health-funded researchers at the Medical University of South Carolina has found that deactivating a stress-signaling system in a brain area known for motivation and emotion-related behaviors decreases binge drinking.

20 Apr 2020