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…
Month: February 2012
Infusions of Grape Skins to Green Tea Increase Overall Health Benefits; Including Antiviral Activity Against Influenza
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…
Are Copper Levels in Wine Safe for Human Consumption? Case Study: Croatia
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…
Book Review: Wine’s Hidden Beauty by Sondra Barrett, PhD.
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…