We’ve all seen evidence time and time again that red wine is good for your health when consumed in moderation. Scientists have even broken it down to the molecules, and have found that certain compounds are likely most responsible for the…
Author: Becca
Using Grape Seed Extract in Beef Patty Marinades: Evidence for the Reduction of Carcinogenic Compounds in Red Meat
It has been well established that consumption of red and processed meats increases the risks of developing colorectal cancer, as well as other negative health effects in humans. Specifically, studies have found that people should not eat more than 500…
Eliminating the Fishy Aftertaste of Wine-Seafood Pairings: A Novel Approach
There is a whole host of information, both scientific and anecdotal, on how to pair wine with food, which is in a continual state of flux. One example of a wine and food pairing that is often not recommended is…
The Effect of Irrigation on the Chemical Composition of Grapes
Every chemical compound in grapes and in wine play some role in the life of the grape/wine, be it during physiological processes during the growth stage, or in the finished wine itself, where it may contribute to the taste and…