Monthly Archives: February 2012

Wine Preferences are Dictated by Past Alcohol Consumption Patterns

Posted on February 28, 2012 by Becca| Leave a comment

For nearly 30 years, research has suggested that there is a learning curve of wine preferences, starting off with new wine drinkers consuming sweeter wines and lower alcohol white wines, and eventually moving toward more complex red wines.  More current research suggests that learning through these past experiences and behaviors may guide current and future consumption patterns.  Somewhat related research has shown that past drinking experience in high school had a significant and positive influence on drinking patterns during college.  Similarly, “binge drinking” has been shown to be associated with the age of first drinking wine and spirits.

http://s7d5.scene7.com/is/image/wasserstrom/wineglasses

Even though this type of wine preference and behavior research has been studied for over 30 years, no studies have examined current wine sensory preferences based on consumers’ past alcoholic beverage preferences and behaviors.  The main objective of the study presented today was to evaluate whether consumers’ red and white wine preferences can be explained by their past alcoholic beverage consumption patterns or not.

Methods

Study participants were chosen from the general population throughout Adelaide, South Australia and were divided into two age groups (30-40 years old, and 50-60 years old).  Criteria for being a study participant included the consumption of at least one bottle of wine per week.  Participants were excluded if they worked in the wine industry, or if they were (or possibly were) alcohol-dependent.

Data were collected to two separate stages: the first being the participants drinking histories in the form of a questionnaire; and the second being a sensory evaluation where participants tasted different types of red and white wines.

For the participants drinking histories and current drinking patterns, the following information was evaluated:  socio-demographics, frequency and quantity of alcohol consumption, the type of beverage (and type of wine), “belief evaluations”, and wine involvement for each phase of drinking history.  Other questions asked were current wine consumption patterns, average glass volume, and the weekly drinking frequency and quantity.

Drinking history phases included: Phase 1 (start of drinking history to age 29 years); Phase 2 (30-45 years); and Phase 3 (46-60 years).  Due to the age of the participants and the ages selected for each phase, participants in this study were all either Phase 2 or Phase 3 drinkers.

Based on previous knowledge of the general progression of wine sensory preferences, the following categories were examined for wine: sweet to non-sweet, and light to heavy.  20 white wines and 20 red wines were selected to cover the sweet to non-sweet and light to heavy dimensions of wine sensory characteristics.  Trained panelists blindly sorted the wines into three categories for each of the two dimensions: sweet, mid-sweet, not-sweet; and light, mid-light, heavy.

The participants returning for the sensory analysis were divided into two groups, with one group tasting the white wines (72 Phase 2 participants and 76 Phase 3 participants), and the other group tasting the red wines (63 Phase 2 participants and 72 Phase 3 participants). 

Each participant evaluated nine wines, and indicated their acceptance of the wine on a 9 point hedonic scale.  Each wine was presented blindly, without any label information available.  Tastings were carried out in individual air-conditioned booths.  Crackers and water were available for palette cleansing.  Participants were told to sip and spit, and afterwards underwent an alcohol intoxication test before leaving the facility.

Participants were also asked to rank each wine from the least sweet to the sweetest, and also the lightest to the heaviest, the results of which were compared to the results concluded by the trained panelists who chose the wines to begin with.

Participants also filled out believe evaluation questionnaires to determine the importance of various factors that could influence one’s acceptance of a particular wine.  Participates were shown a statement to which they indicated how much they agreed or disagreed.  For example, for the factor of “taste”, one statement could read “I usually drank the wine at the time because of its taste” and “At the time, taste was important to me when choosing an alcoholic beverage”.  With the first statement, participants would indicate how much they agreed or disagreed.  With the second statement, participants would indicate how important or unimportant it was to them.

The belief evaluation factors that were studied in this analysis were: 1) “Social & Pleasure” (social life, parties/celebration, fun/relaxing time, outdoor BBQ’s, business meals); 2) “Detail” (region of origin, new experiences with wine, knowledge of wine, grape variety, experts’ opinions, country of origin); 3) “Regular” (regular meals at home, complementing food, health benefits, routine/habit, taste, treat); 4) “Intimate” (family or friends’ suggestions, higher prices for special occasions, intimate dinner, dinner with friends); 5) “Sensory” (dry, sweet, light, heavy); and 6) “Value” (price, value for the cost).

Results

  •       White wines were analyzed by 148 participants (75 male, 73 female) and red wines were analyzed by 135 participants (73 male, 62 female).
  •       White wine consumers were able to distinguish between the sweet and non-sweet wines.
  •       White wine consumers could not distinguish wines on the light-heavy dimension.
  •       Red wine consumers were able to distinguish between both the sweet-non-sweet dimension and the light-heavy dimension.
  •       There were no differences in acceptance scores in either of the dimensions.
  •       Multiple linear regression analysis showed that current wine acceptance is a function of past consumption history.

o   There was a tendency for past consumption history to influence white wine acceptance, whereas more recent consumption history influences red wine acceptance.

  •       More recent consumption history belief evaluations were important for predicting current wine acceptance.

White Wines

  •       Phase 2 participants’ (younger) mid-sweet and mid-light white wine scores were positively predicted by the previous phase total number of drinks of white wine consumed and also the male gender.

o   In essence, men consuming more white wines in their younger years preferred wines mid-sweet and mid-light in the current time period.

  •        Phase 2 participants’ sweet and mid-light white wine scores were positively predicted by the previous phase total number of drinks of white wine consumed, and negatively predicted by income, previous red wine consumption, and the most recent “Regular” belief evaluation score.

o   In essence, participants consuming more white wines in their younger years, with lower income, less red wine consumption, and less regular consumption of wine preferred sweet and mid-light white wines in the current time period.

  •       Phase 3 participants’ (older) sweet and light white wine scores were positively predicted by the most recent “Regular” belief evaluation score, the male gender, and the previous phase total number of drinks of beer, and was negatively predicted by the most recent “Value” belief evaluation score.

o   In essence, men currently consuming wine in regular situations, who historically consumed greater amounts of beer, preferred sweet and light wines in the current time period.

  •       Phase 3 participants’ sweet and heavy white wine scores were positively predicted by the previous phase total number of spirits consumed, and was negatively predicted by the belief evaluation factors “Sensory” and “Regular”, their current employment situation, and their previous beer consumption.

o   In essence, participants consuming more spirits in their younger years, currently not consuming wine in regular situations, less employed, and less beer consumed in their younger years preferred sweet and heavy white wines in the current time period.

Red Wines

  •       Phase 2 participants’ not sweet and heavy red wine scores were positively predicted by living with others, and negatively predicted by income, the number of people living at home, and the current consumption of spirits per year.

o   In essence, participants who lived with fewer numbers of people, lower income, and less spirit consumption per year, preferred not sweet and heavy red wines in the current time period.

  •       Phase 2 participants’ mid-sweet and heavy red wine scores were positively predicted by age and the current number of spirits consumed per year, and negatively predicted by the number of people living at home.

o   In essence participants who were older, consuming more spirits per year, and living with fewer numbers of people at home preferred mid-sweet and heavy red wines in the current time period.

  •       Phase 2 participants’ sweet and heavy red wine scores were positively predicted by education.

o   In essence, participants were higher education levels preferred sweet and heavy reds in the current time period.

  •       Phase 3 participants’ not sweet and mid-light red wine scores were positively predicted by the current amount of white wines consumed per year, the belief evaluation factors of “Detail” and “Social & Pleasure”, and negatively predicted by current red wine consumption per year and the “Regular” belief evaluation factor.

o   In essence, participants consuming greater amounts of white wine per year, who prefer to know more details about the wine itself, who drink wine in many different social situations, who drink less red wine per year, and who do not drink wine as frequently in regular situations, preferred to drink not sweet and mid-light red wines in the current time period.

  •       Phase 3 participants’ sweet and light red wine scores were negatively predicted by income and the current numbers of beer consumed per year.

o   In essence, participants consuming more beer and who do not take in as much income as others preferred sweet and light red wines in the current time period.

  •       Phase 3 participants’ sweet and mid-light red wine scores were positively predicted by the belief evaluation factors “Detail”, “Value”, and “Sensory”, and the number of people living at home, and were negatively predicted by the belief evaluation “Regular” factor and the current number of beers consumed per year.

o   In essence, participants who prefer greater detail in their wines, a great value for the money, more people living at home, consuming wine not frequently in regular situations, and consuming more beers per year preferred sweet and mid-light red wines in the current time period.

  •       Phase 3 participants’ sweet and heavy red wine scores were positively predicted by the “Regular” belief evaluation factor, and negatively predicted by the “Detail” belief evaluation factor and income.

o   In essence, participants who drink wine during regular situations, who do not prefer to know many details about the wine, and who have lower income preferred to drink sweet and heavy reds during the current time period.

Conclusions

According to the authors, this study is the first attempt to explain wine sensory preferences based on past alcohol consumption information and associated behaviors.  Based on their analysis this historical consumption and behavior information explained a medium to high percentage of the variation of the population.

Major results indicated that consumers have a stronger association between white wine sensory preferences and alcohol consumption history compared to red wine.  The study also found that current wine preferences are better explained by drinking history when the participants were older (in Phase 3).  Another important piece of the puzzle found by the study was that white wine’s acceptance is more influenced by an individuals’ past drinking history, while red wine’s acceptance is more influenced by an individuals’ current drinking habits.  Based on these results, it is likely that marketing strategies will be more effective for red wine than white wine, since red wine consumption appears to be more tied to current habits.

I’d love to hear what you all think of this study and the results!  Also, if you think I made any mistakes with my “in essence” assumptions, feel free to discuss! 

Source: Melo, L., Delahunty, C., and Cox, D.N. 2011. A new approach using consumers’ ‘drinking histories’ to explain current wine acceptance. Food Research International 44: 3235-3242.

DOI: 10.1016/j.foodres.2011.08.016
I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!

Posted in Marketing

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Infusions of Grape Skins to Green Tea Increase Overall Health Benefits; Including Antiviral Activity Against Influenza

Posted on February 23, 2012 by Becca| Leave a comment

One consequence of the wine making process is a large amount of “winery waste” (skins, seeds, water, winemaking byproducts, etc).  In the interest of recycling or reusing this waste, there have been many studies examining potential used for it, including turning it into fertilizers, incorporating them into meat preservers, using them as alternative fuels, and also as potential therapies for disorders such as diabetes. 

http://www.greenteatruth.org/wp-content
/uploads/2009/05/green-tea.jpg

It is well known that the skins and seeds of grapes are loaded with health beneficial polyphenols, which possess many important properties such as functioning as an antioxidant, anti-inflammatory, anti-carcinogen, and possessing antibacterial activities.  These polyphenols in the skin vary widely, depending upon a host of factors, including grape variety, terroir, vintage, geographic origin, and winemaking process.

Some studies have shown that grape skin extracts (red grapes) can protect against many different diseases, particularly when combined with green tea.  Other studies found that also including hibiscus in the mix greater increased the potential health benefits of the resulting beverage.  The study presented today aimed to examine the antiviral activities (against influenza) of hot water grape skin extracts and also the use of grape skins as tea infusions by measuring the antioxidant activities, color, and sensory characteristics.

Methods

To prepare the tea infusion samples, first two batches of wine wastes (30kg each) were collected from a commercial winemaking facility in New Zealand.  Pinot noir (after fermentation) and Pinot gris (no fermentation) were the grape variety sources of the wine waste.  Wastes were freeze dried, and then the seeds manually removed.  They were stored at -20oC until ready for use.

Commercial green tea leaves and dried hibiscus petals were purchased from local markets.

Grape skins, green tea, and hibiscus petals were ground to a smaller size for packaging.  Five formulations of tea infusions were created for analysis: 1) 100% Pinot Noir skins (100PN); 2) 100% Pinot Gris skins (100PG); 3) 50% Pinot Noir skins + 25% green tea + 25% hibiscus (50PN25GT25H); 4) 50% Pinot Gris skins + 50% green tea (50PG50GT); and 5) 50% Pinot Noir + 50% Pinot Gris skins (50PN50PG).

The following were measured/performed/assayed for each formulation: antiviral activity, cytopathic effect inhibition assay, in vitro cytotoxicity of skin extracts in MDCK cells, antioxidant activity, total phenolic content, superoxide anion radical scavenging activity, free radical scavenging activity (DPPH), and objective color.  A sensory evaluation was also performed.

For the sensory evaluation, the five formulations of skins/tea were packed into teabags (6.5cm x 5.0cm at about 2g each).  Each teabag was sealed in individual plastic packaging and then used in the sensory evaluation.

The sensory evaluation consisted of two sessions with the same panelists.  During each session, panelists were given an envelope containing the 5 tea infusions, 5 sets of questionnaires, and an instruction sheet on how to brew the tea infusions.  They then brewed each tea infusion and were told to consume them using their normal tea consumption patterns.  Panelists answered a questionnaire regarding demographics, as well as their attitudes toward health, life style, tea consumption habits, and environmental awareness.

Panelists were asked to evaluate the tea using a 9 point hedonic scale for overall acceptability, aroma, flavor, aftertaste, color, astringency, and bitterness.  The panelists also were told to indicate if the tea infusions had a satisfactory complex flavor profile that did not require the addition of milk or sugar.  In addition to the sensory characteristics, the panelists’ purchase intention was also evaluated.

One or two weeks after the first session, the second session occurred.  The same procedures were followed during the second session as in the first session, except this time, panelists were given a brochure listing the ingredients and possible health benefits of the grape skins, along with copies of abstracts from published papers showing these results.  This information was read before the sensory and purchase intention evaluations.

Results

Reminder of tea infusion codes:

  •       100% Pinot Noir skins = 100PN
  •       100% Pinot Gris skins = 100PG
  •       50% Pinot Noir skins + 25% green tea + 25% hibiscus = 50PN25GT25H
  •       50% Pinot Gris skins + 50% green tea = 50PG50GT
  •        50% Pinot Noir + 50% Pinot Gris skins = 50PN50PG.

Antiviral Activity

  •       100PN and 100PG extract demonstrated complete protection of MDCK cells from influenza virus, without any negative cytotoxic effects on the cells.

o   These effects were dose-dependent, ranging from 0.1-100mg/mL.

o   There were no varieties differences regarding antiviral activity.

Color Measurements

  •       The order of lightness were found to increase in the following order: Hibiscus (darkest) < 50PN25GT25H < 100PN < 50PN50PG < Green Tea < 50PG50GT < 100PG (lightest)
  •       There was a negative correlation between lightness and redness.
  •       Grape variety contributed to the final color of the tea infusions.

o   Infusions with Pinot Noir skins had higher red pigments than infusions with Pinor Gris.

Yield

  •       100PG, 50PG50GT, and 50PN50PG showed the highest yield of extracts compared to the other infusions.

o   This result may be due to the presence of residual soluble sugars in the Pinot Gris skins that did not undergo fermentation during the winemaking process.

Total Phenolic Content

  •       Total phenolic content of the tea infusions decreased as follows: 50PG50GT > 50PN25GT25H > 100PN > 50PN50PG > 100PG.

o   50PG50GT had a 9-fold higher total phenolic content level than 50PN25GT25H, and a 50-fold higher phenolic content level than the remaining three tea infusions.

o   The higher phenolics of the 50PG50GT and 50PN25GT25H were likely due to the green tea present in the infusions.

o   Total phenolic content of green tea alone was higher than all of the infusions tested.

o   Total phenolic content of 50PG50GT was higher than some commercial herbal infusions of peppermint and chamomile.

Antioxidant Activity

  •       Superoxide anion scavenging activity decreased in the following order: 50PG50GT > 50PN25GT25H > 50PN50PG > 100PN > 100PG.
  •       The addition of green tea increased total phenolic content proportionally in the 50PN50GT infusion and at a lower level in the 50PN25GT25H infusion, though the superoxide anion scavenging activity did not reflect this increase (did not increase in the same levels as the polyphenols did).

o   This may be due to an antagonist interaction between the grape skins and the green tea, instead of a synergistic one.

  •        Compared with standard controls, the superoxide anion scavenging activity of all of the tea infusions was relatively low, which may be due to low efficacy of the heating process used in the tea preparation.
  •       The DPPH radical scavenging activities of the tea infusions were similar to the superoxide anion scavenging activities, and decreased in the following order: 50PG50GT > 50PN25GT25H > 100PN > 50PN50PG > 100PG.

o   Stronger DPPH activity was noted in 50PG50GT and 50PN25GT25H due to the presence of green tea, which is rich in antioxidant polyphenols.

  •       Compared with standard controls, the DPPH scavenging activity of all of the tea infusions was relatively low, which may be due to low efficacy of the heating process used in the tea preparation.

Polyphenols

  •        Levels and composition of individual polyphenols were different for 100PN versus 100PG.

o   Catechin and epicatechin were 4 times higher in 100PN than in 100PG.

o   Rutin was found at high levels in 100PG only.

  •       The addition of green tea increased the content of epigallocatechin, epicatechin, epicatechin gallate, and gallocatechin.
  •       The addition of hibiscus increased the content of chlorogenic acid.

Sensory Analysis

  •       Only bitterness and color were significantly different between the 5 tea infusions.

o   50PN25GT25H and 50PG50GT were indicated as higher in bitterness, likely due to the presence of green tea.

  •       Most of the panelist found infusions with Pinot Noir more refreshing than calming, whereas most of the panelist found infusions with Pinot Gris more calming than refreshing.

o   This difference could be attributed to the winemaking process, with Pinot Noir undergoing a fermentation step that results in more diverse acids, compared to Pinot Gris which would have more sugars.

§  This could result in a more sharp taste for Pinot Noir versus a softer taste for Pinot Gris.

  •       Gender did not play any role in purchase intention of any of the tea infusion samples.
  •       Purchase intention was moderate and there were no preferences for one tea infusion over another.
  •       Information on the health benefits of the tea infusions before consumption increased their overall acceptability and purchase intention.

Conclusions

The overall results of this study showed that grape skins, regardless of the variety, are rich in antiviral activities.  As a result of this, they may provide some protection against influenza, or other viral diseases.  The results also showed that when green tea was added to the grape skins, polyphenol content markedly increased.  Antiradical/scavenging activity also increased to some degree, though not in the proportion that was to be expected, which the authors attribute to possible antagonistic effects instead of synergistic effects.  Also, due to the heating of the tea preparation process, some of the antiradical/scavenging activity may have been lost.

More work should be done to study other combinations of grape skins and green tea, and to further evaluate the influence of hibiscus addition, which was not discussed in as great detail in this study (or which the results were more inconclusive).  I’d be curious to see how other grape varieties perform under these tests, and if their polyphenol content is an indication of their ability to protect against viral infections.

I’d also be curious to see a study where patients stricken with influenza are given one of the tea infusions, to see how effective they are in an actual person, instead of a petri dish full of cells.

Overall, I think this a great study that warrants further research to help develop the ideas and hypotheses set forth by the researchers.

I’d love to hear what you all think!  Please feel free to comment below!

Source:  Bekhit, A.E.A., Cheng, V.J., McConnell, M., Zhao, J.H., Sedcole, R., and Harrison, R. 2011. Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion. Food Chemistry 129: 837-845.

DOI: 10.1016/j.foodchem.2011.05.032

I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!

Posted in Environmental Science

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Are Copper Levels in Wine Safe for Human Consumption? Case Study: Croatia

Posted on February 21, 2012 by Becca| Leave a comment

It is well known that wine is composed of a complex matrix of chemical compounds, which vary widely depending upon the soil, pesticide or fungicide use, winemaking process, storage process, and other steps along the way.  Metals may also be found in wine, the levels of which again vary, depending on the aforementioned factors.  One study presented earlier in the year by The Academic Wino showed that arsenic levels in wine were highly dependent upon the arsenic levels in the groundwater, showing that higher groundwater levels of arsenic corresponded to higher levels of arsenic in the finished wine.  Copper is another metal of interest in these types of studies, as over exposure to this element can have detrimental effects on the environment and human health.

http://www.clevelandleader.com/files/
drink-wine-millennials.gif

In the environment, long-term and intensive use and exposure to copper can have severe consequences, including the toxicity to aquatic and soil organisms, by accumulating in the soil at a rate faster than can be flushed out by the environment.  In regards to human health, there is a whole host of negative effects from excessive copper exposure and/or ingestion.  Copper is absorbed mostly via the intestinal tract.  20% to 60% of dietary copper is absorbed by the body, with any excess excreted. 

Copper poisoning or toxicity occurs when there is an excess of copper coming into the body, or homeostatic control mechanisms are defective, and most often is a result of elevated copper levels in beverages (most often, the water supply).  Adverse effects of copper toxicity in humans include nausea, abdominal pain, vomiting, and diarrhea.  Also, long-term exposure to copper may cause severe damage to the kidneys and liver, with liver damaged reported as occurring under copper levels greater than 30mg/day.  Some studies have examined long-term copper exposure and brain function, and have speculated that this exposure may trigger or speed up many neurological ailments; including Alzheimer’s disease, familial amyotrophic lateral sclerosis, and Creutzfeldt-Jakob disease, though so far, results have been inconclusive.

In the United States, the National Academy of Sciences limited the intake of copper to 10mg per day.  In the EU, the EU Scientific Committee on Food set this level to 5mg per day.  The Recommended Daily Allowance of copper for adult men and women has been set to 0.9mg per day.

As a result of the many adverse environmental and human health effects of copper exposure, it is important to monitor its levels in food and beverage items, including wine.  In high wine-consuming countries, such as Croatia, where metal concentrations in the soil are relatively higher than other grape-growing regions, this type of copper monitoring is very important.  The International Organization of Vine and Wine and the Croatian government has put limits on the maximum allowed levels of copper in wine, which equates to 1000μg/L.

The goal of today’s study was to determine the contribution of Croatian wine to the dietary intake of copper and to make implications for possible human health risks for moderate wine consumers.

In order to evaluate this, one group of scientists from Croatia used data based on national estimates of average wine consumption rates (derived from the general population).  They analyzed 10 commercial and 15 homemade wines from 13 winemakers from 6 Croatian growing regions for copper levels using graphite furnace atomic absorption.  Using the levels of copper found in the wine, coupled with the data for average wine consumption in Croatia, they then compared these copper intake levels with the maximum permissible levels of copper and the highest tolerable levels of copper. 

Results

  •       Median copper levels in commercial wines were 180μg/L (range: 76μg/L to 292μg/L).
  •       Median copper levels in homemade wines were 258μg/L (range: 115μg/L to 7600μg/L).

o   In 10 out of the homemade wines, copper levels were below the upper threshold permissible limit of 1000ug/L.

o   Three of the homemade wines contained copper levels that were higher than the upper threshold permissible limit, which may have been due to very intensive use of copper-laden fungicides, too short of time between application and harvest, or ignoring the limits set forth by the government.

  •       There were no statistically significant differences in copper levels between the commercial and the homemade wines and between red and white wines.

Summary

The results of this study showed that for the most part, copper levels in Croatian wines are low, and are well below the established upper threshold permissible limits.  Even though the majority of the wines were low in copper, a small number of the homemade wines showed copper levels much higher than the upper threshold permissible limits.  This result indicates the need to be sure that winemakers are aware of the possible sources of the metal getting into their wines, and to use appropriate corrective techniques to avoid elevated concentrations in the finished wines.

Using the average wine consumption data collected from the general population (0.2L per day for moderate wine consumption) and the copper levels found in the wines studied, the authors were able to calculate that individuals consuming the commercial wines on average ingested between 0.04mg/day and 0.06mg/day of copper.  Examining the homemade wine with the highest copper levels, the authors calculated that individuals consuming this wine on average ingested 1.52mg/day of copper.  According to these values, even the wine with the highest level of copper would not pose any problems for moderate wine consumers (drinking an average of 0.2L per day).

However, individuals who are heavy wine consumers (those who consume over 0.5L/day) would end up ingesting copper at levels higher than the tolerable intake levels, if they were consuming some of the wines in this study (particular the wines with the higher copper levels), which could potentially result in harmful health consequences.

Overall, however, the study showed that for the most part, Croatian wines (or at least most of the wines studied in their experiment) are completely safe to consume for low to moderate wine drinkers.  However, since there are individuals who drink more wine than the average consumer, it’s important for winemakers to monitor the copper levels in their wines, and to take the necessary steps possible to minimize these levels in their finished wines.

I’d love to hear what you all think!  Please feel free to leave your comments below!

Source: Tariba, B., Kljaković-Gašpić, Z., and Pizent, A. 2011. Estimation of copper intake in moderate wine consumers in Croatia. Arhiv Za Higijenu Rada Toksikologiju 62: 229-234.

DOI: 10.2478/10004-1254-62-2011-2109
I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!

Posted in Health

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Book Review: Wine’s Hidden Beauty by Sondra Barrett, PhD.

Posted on February 17, 2012 by Becca| 2 Comments

Welcome to the first ever book review on The Academic Wino!  I would love the opportunity to intermix my usual research article reviews with my own reviews of books related to wine.  If you are an author and would like to have your book reviewed on this blog, please email Becca at becca@academicwino.com/.  I’m interested in all genres of books, however with the one stipulation that they be tied to wine in some way, shape, or form.

The book I’ve read for today is Wine’s Hidden Beauty, by author Sondra Barrett, PhD.

A little about the author:

Sondra Barrett received her PhD in Biochemistry from the University of Illinois Medical School, and then later pursued and finished her post-doctoral training at the University of California Medical School.  Barrett started off her professional career as a research scientist looking through the microscope trying to find cures for leukemia.  Throughout her years at the microscope, she perfected the art of molecular imagery.  Tired of being continually surrounded by pain and sadness, Barrett desired to give back to the children she studied by showing them beautiful images to them for hope and entertainment.

This love for both science and art eventually evolved into her fascination with photographing the molecular make-up of wine.  Noting that the pictures she created reminded her of her tasting experiences; Barrett showed her works to winemakers that sparked such an interest that she became the resident artist at Sterling Vineyards in 1984.  Hundreds or more of molecular photographs of wine were born over the years, further evolving her career into one that married all of her loves that coalesced into the field of psychoneuroimmunology, which is a body and mind sort of medicinal approach.

About the book:

Moscato Azul (cover image)

Now, I know you’re not supposed to judge a book by its cover, but without even opening up to the first page, I knew it was going to be awesome!  I’m sure you are all aware of, due to the sheer nature of this blog: I’m somewhat of a nerd, so seeing a magnified image of the molecules of wine, in full color and all its “butterfly glory” made my heart skip with excitement.  The book is loaded with big, beautiful photographs of all types of wine (old, young, red, wine, etc) that leave you stopping to try and “taste” the wine pictures with your minds’ palate.

The book is divided into 8 different chapters, nearly all of which flow together in a harmonious fashion.  In the first chapter, Barrett breaks it down and tells all why she put together this book, and what she hopes the reader will take from it.  The second chapter describes the early histor of grapes and wine, and then gracefully illustrates the tight analogies between the life and death of wine and the life and death of living beings, all the while supplementing the words with beautiful photographs.

The third chapter gets into the nitty-gritty of taste, as well as the viticultural and enological timeline of grape growing and winemaking.  Toward the end of the chapter, the topic evolves into shaping the language of taste, and does a nice job marrying taste and the images that are created under the microscope.  The fourth chapter introduces many of the wine legends in the industry, and ties it all into what makes your own life legendary.

Certified biodynamic Sauvignon Blanc
from Patianna Organic Vineyards

The fifth chapter introduces the concept of cultivation for well-being, and discusses organic and biodynamic viticulture in California vineyards.  Barrett ties in this concept with the effects of wine on human health, which further evolves into the relationship between not only wine and physical health, but wine with romantic and emotional health.  She ends the chapter reminding the reader that one of the major functions of wine is to cultivate healthy relationships, be it with each other or with the environment.

The final three chapters; “The Spirit of the Grape”, “The Soul of Wine”, and “Savoring Life” tie up the book wonderfully, exploring how the grape and wine are alive and evolving, and how our experiences with them allow us to become more in tune with our own spirit, as well as strengthen the relationships we have with others.

In a way, this book was almost just as much a journey through the personal evolution of Sondra Barrett as is was about the science and romance of wine.  Throughout the book, I frequently found myself reflecting on my own thoughts and my own experiences, and how wine has transformed the relationships in my life (to humans, animals, and nature itself).  The book almost had me in a state of bliss while reading it, which I think is partially owed to the mystical experiences one receives through wine.  I also found myself wanting to drink wine as I turned through the pages!

This book is great for both the wine expert and the wine novice, and provides a great many photographs of incredibly beautiful images of the molecular structures of wine.  It’s a book that won’t take you long to read and looks wonderful on the coffee table as a piece of entertainment for your guests.

I highly recommend this book, Wine’s Hidden Beauty, and encourage every wine lover to pick it up and give it a read.

To purchase the book, you may find it here on the Amazon website: Wine’s Hidden Beauty

You may also purchase the book directly from Sondra Barrett’s website at this link. 

I’ll leave you with one of my many favorite quotes from the book:

“The grape fulfills her promise to help us humans’ open to happiness and a deeper connection with all living things.  Her spirited life engages ours.  The spirit of the grape shows life in microcosm and macrocosm.  When we peek into the inner life of this spirited potion we see the story of life.  

Remember she is here to make us happy.”

A big “thank you” goes out to Sondra Barrett for sending me a copy of this book to read and to cherish.  You may read more about Sondra Barrett by visiting her website here.

2001 Quintessa “Bordeaux Blend”

I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!

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