Tag Archives: environment

Wine Literature Review Lightning Round: 4th Edition

 

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Normally, I save this series for Fridays, however, I was surprised by a marriage proposal (of which I said yes!) by my now-fiancé this weekend and didn’t end up having time to write anything else :)   Enjoy this post a few days early!

There’s no way one single person (even if that person is The Academic Wino!) can possibly review every single piece of peer reviewed literature related to wine that is published every day. This series presents multiple new papers (within the past year or so) in one post by briefly summarizing the research and linking to the source in order for you to pursue further if you’re interested. If there is enough interest, be it through comments or emails, I can review any of the papers introduced to you in this post in a more critical assessment.

WINEMAKING

“An assessment of using ground thermal inertia as passive thermal technique in the wine industry around the world”. This article, published in 2012, aimed to use a mathematical modeling approach to confirm the benefits of using underground cellars for aging wine, and to promote the use of this type of cellar when constructing new wineries. Basically, the model employed during this analysis used thermal inertia (i.e. how temperature moves in a given medium or space) of the ground in order to provide protection to the wines during the aging process. The characteristics of these underground cellars allow for good ventilation as well as good temperature control for the wines during the aging process.

By Philip Larson (originally posted to Flickr as DSC02022) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

By Philip Larson (originally posted to Flickr as DSC02022) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

According to the model results, the inputs of which were based on real underground wine cellars in Spain, the ideal temperature for storing wine is easily reached inside these underground cellars without the need for supplemental air conditioning. Eliminating the need for air conditioning is beneficial for multiple reasons, one being the savings on one’s electric bill, while the other being a savings for the environment in regards to a reduced carbon footprint. Finally, according to the authors of this study, the model the used in this analysis could be helpful for those designing or constructing new wine cellars, which based on the specific measurements and layout planned, could estimate the indoor temperature of the cellar and possibly allow for infrastructure changes if need be prior to completion of the facility if the temperature based on current specs was not up to acceptable standards.

Source: Mazarrón, F.R., Cid-Falceto, J., and Cañas, I. 2012. An assessment of using ground thermal inertia as passive thermal technique in the wine industry around the world. Applied Thermal Engineering 33-34: 54-61.

VITICULTURE

“Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties”. This paper, published in 2012, aimed to examine the aromatic characteristics of Gran Negro grapes, and to specifically test if grapes from different parts of the cluster (shoulders and tips) would yield different aromatic compounds that could be taken advantage of when trying to create a unique wine in a highly competitive market. GC-MS spectroscopy was used to determine the aromatic chemical profile of the grapes from both the shoulders and the tips of the clusters.

The results of the study showed significant variation in aromatic compounds of grapes, depending upon where in the cluster the grape was located. For those grapes located at the tip of the cluster, volatile phenols and aromatic alcohols were 2 and 15 times higher in the flesh of the grape than in the skins, respectively, whereas for those grapes located at the shoulder of the cluster, volatile phenols were 2 times higher in the skins of the grapes compared with the flesh. Also, aldehydes and C6 alcohols were 4 and 3 times higher in the skin than in the flesh for those grapes located at the tips of the clusters. C6 alcohols were found to be 40% lower in the tips than in the shoulders.

Overall, this study showed that there is significant variation in the volatile composition of grapes, depending upon where in the cluster the grape is located, which could allow winemakers to create even more unique wines which could give them a market advantage in this competitive industry.

Source: Noguerol-Pato, R., Gónzalez-Barreiro, C., Cancho-Grande, B., Martínez, M.C., Santiago, J.L., and Simal-Gándara, J. 2012. Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties. Food Chemistry 135: 2771-2782.

“RECYCLING”/ENVIRONMENTAL SCIENCE

“Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing”. Grape pomace has already been shown to improve the shelf life and/or nutritional quality of many food products, including chicken, hotdogs, and green tea. This study, published in 2013, aimed to examine if grape pomace added to yogurt and salad dressing could be beneficial in this same manner, and whether or not consumers would actually enjoy the taste of these products after the pomace was added. Dried grape pomace powder was added to yogurt, Italian salad dressing, and Thousand Island salad dressing and stored for 3 weeks at 4oC.

By Tricia (Flickr: saladdressing) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

By Tricia (Flickr: saladdressing) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Results showed that adding grape pomace to all samples resulted in a 35-65% reduction in peroxide values, indicating the potential benefit of grape pomace as a preservative in all three products. The samples also showed dietary fiber levels of 0.94-3.6%; total phenolic content of 958-1340 mg gallic acid equivalent/kg product; and DPPH scavenging activity (i.e. antioxidant capacity) of 710-936 mg ascorbic acid equivalent/kg product. Sensory analysis revealed the products with grape pomace added were nearly universally accepted as “likable”. Overall, the study results indicated that grape pomace could be a good additive to yogurt and salad dressing in order to prolong shelf life and improve the nutritional content of the products.

Source: Tseng, A., and Zhao, Y. 2013. Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry 138: 356-365.

I’d love to hear what you all think about any or all of these topics!  Please feel free to leave comments!

The Environmental Impact of Producing a Single Bottle of Wine in Nova Scotia, Canada

 

Climate change is a very real threat that has many industries concerned over how their businesses with be affected. More importantly, it’s this changing climate that has and continues to push many industries into developing better ways to function that has less environmental impact as well as developing ways to function under altered conditions. Prior to making any change, businesses and industries must step back and take a look at their current environmental footprint, and how their business practices and procedures impact the overall health of the environment.

When considering the wine industry, there has been a lot of work focus on the micro-scale of within the winery or vineyard, and what sort of a carbon footprint or environmental impact is left after all is said and done. However, outside influences that also heavily contribute to the overall carbon footprint or environmental impact have largely gone ignored; factors by which if one really wishes to improve their overall environmental impact, they need to take into consideration. These outside influences include, but are not limited to,

By James Ellison (Flickr: Gaspereau Vineyards, NS) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

By James Ellison (Flickr: Gaspereau Vineyards, NS) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

greenhouse gas emissions (think the emissions of machinery or transport vehicles), and total energy use (think all the gas, oil, or electricity that is used to create and distribute the product).

The Academic Wino reviewed one study in particular that examined the overall environmental impact of wine distribution in the United States, which is an important piece of literature examining the energy expenditure of the shipping and distributing side of the wine industry. However, a model incorporating both the distribution side of the industry as well as the grape growing and winemaking side of the industry is needed in order to get an accurate picture of the overall environmental impact of the wine industry as a whole. (See Part I and Part II here for the review of that piece of literature).

Life Cycle Assessment (LCA) is a tool that is used to determine the environment impact associated with a particular product “from cradle to grave”. In other words, using complex mathematically modeling, LCA takes into consideration the positive and negative energy inputs and outputs from the very beginning to when an individual product is first made, all the way through when that individual product is sold to the consumer. In terms of wine, the LCA starts from when the grapes are first grown (either starting from the planting of the vine or the start of the growing season the spring, depending upon the model), through harvest and winemaking, then finally through bottling, storing, shipping, and purchase by the consumer.

The study presented today used LCA to determine the energy inputs and environmental emission of one complete life cycle of one standard sized 750mL wine bottle, from grapes grown and wine made in Nova Scotia, Canada all the way through the recycling of the bottle, which could have potential implications for other vineyards and wineries trying to minimize their carbon footprint on the world.

Methods

The mathematical model created included the “material and energy flows associated with”: growing the grapes, making the wine, making of the bottle, transporting the wine to the store, the consumer transporting the wine home, refrigeration of the wine, and the recycling of the bottle. Also included was energy associated with the vineyard equipment, as well as the emissions related to pesticides. Energy related to the following was also included: corks, sugar, labels, and heat-shrink capsules. Only the energy related to transport of the following items were included: yeasts, filtering agents, clarifying agents, bacteria, enzymes, and antioxidants. Water consumption was not included in the model, as the data were not available. The authors note that irrigation is not needed in Nova Scotia due to ample rain during the growing season, so omitting the water component may not be as bad as it would be if a lot of water was required for irrigation.

For space considerations, I will omit some of the details on the breakdown of exactly what went into the model and under what conditions, but if there is a certain item you’d like me to elaborate on or you have questions as to whether it was in the model and what assumptions were outlined for the model, please feel free to comment and I’ll clarify that for you.

The following categories were examined during the analysis: “abiotic resource depletion potential, freshwater acidification potential, eutrophication potential, global warming potential, stratospheric ozone depletion potential, aquatic eco-toxicity potential, terrestrial eco-toxicity potential, photo-oxidant formation potential, and cumulative energy demand”.

Three different scenarios were tested to evaluate how each would alter the life cycle assessment of the bottle of wine, and if one scenario were superior over

By Patrick Heusser, www.x8ing.com (own work, www.x8ing.com) [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC-BY-SA-2.5-2.0-1.0 (http://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons

By Patrick Heusser, www.x8ing.com (own work, www.x8ing.com) [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC-BY-SA-2.5-2.0-1.0 (http://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons

any others in regards to improving the energy usage or carbon footprint of the bottle. The following scenarios were tested: 1) an organic viticulture scenario; 2) a lighter bottle scenario; and 3) an increased transport distance and new transport mode scenario. Again, due to space considerations I’m leaving out the specific changes made to create these scenarios, but once again, just ask if you have specific questions regarding any one of them.

Results

This paper is chock full of interesting results, though I will just highlight some of them.

• Taking into account the energy and emissions of all categories related to producing and distributing a bottle of wine, the two categories with the highest relative impact were vineyard activities and consumer shopping.
• Recycling of the glass bottle and refrigeration at home contributed very little to the life cycle impact of a single bottle of wine.
• In regards to the vineyard activity category, the majority of the impacts were associated with nutrient management activities and fuel usage.
o The trellis system itself was responsible for half of the vineyard activity impacts (related to toxicity) due to the energy and emissions required for making the steel posts and the use of chromium copper arsenate to preserve the wood.
• Most of the categories were impacted mostly by the manufacturing process related to that particular category.
• Consumer shopping represented between 8% and 58% of the total life cycle impacts of a single bottle of wine.
o Nearly all of this was a result of the use of the car to pick up the bottle at the store and bring it back home.
• The glass bottle impact (between 3% and 24% of the total life cycle impacts) resulted mostly from the electricity used to create the bottles.
• Winery impacts were mostly derived from the electricity needed to run all of the equipment (note: Nova Scotia electricity is primarily coal-fired) as well as the ethanol emitted during fermentation.

Scenarios

• Organic viticulture practices only improved the life cycle impacts of 3 of the categories by 0.14% and 3%.
o Organic viticulture practices resulted in an increase in the following categories: freshwater acidification potential, eutrophication potential, and global warming potential.
o Organic viticulture significantly decreased the aquatic eco-toxicity potential and the terrestrial eco-toxicity potential as the toxic wood preservatives were no longer used in this scenario.
• Creating bottles that are 30% lighter than the typical bottle results in an improvement in life cycle category impacts between 2% and 10%.
o These improvements were found mostly from the reduced energy and emissions needed to produce the lighter bottle, though some of it was found in the transportation of the bottle from winery to store as well.
• Using a larger shipping truck reduced the life cycle impacts of a single bottle of wine. Using a ship or a larger transport truck was more environmentally friendly than using a small “domestic” transport vehicle.
o It was more environmentally friendly on a per bottle basis to ship a bottle of wine from Nova Scotia to Australia on a container ship than it was to ship a bottle from Nova Scotia to Vancouver in a small transport truck.

Conclusions

According to the results of this study, in regards to the environmental impact of the life cycle of a single bottle of wine produced and sold in Nova Scotia, improvements on carbon footprint and emissions would be most felt in the vineyard practices (i.e. grape growing) and consumer shopping areas. While the electricity required to produce the wine and many of the materials needed for the production of the wine and the bottle itself, improving upon the vineyard practices and the consumer shopping experience will produce the most significant results.

In regards to vineyard management practices, the results indicated that most of the energy and emissions comes from nutrient usage. The authors of the study suggested that switching to or incorporating organic fertilizers or using methods to increase nutrient-uptake efficiencies by the plant could result in significant

By Huhu Uet (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

By Huhu Uet (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

improvements in emissions from this area. The authors noted that simply switching to manure would not be an appropriate solution, as they found that manure emits significantly more nitrous oxide, ammonia, and nitric oxide than synthetic fertilizers, and that the nitrogen in manure is not as easily taken up by the plants.

In regards to the consumer shopping experience, the authors noted that a consumer driving 5km to the store to buy a single bottle of wine had a greater negative environmental impact than the vineyard practices and winemaking practices combined. The authors suggest that trying to avoid these consumer car trips by implementing more direct-to-consumer shipping options (where a more efficient transport truck would be used) as well as car-pools or purchasing multiple bottles at a time could reduce the emissions produced from this category.

Finally, using lighter weight bottles would significantly reduce the environmental impact of a bottle of wine, thus incorporating these into a winery’s arsenal would likely be effective in reducing the negative environmental impact produced by that particular winery.

It is important to keep in mind that these results are based on the wine industry in Nova Scotia, which is a relatively small industry. Thus, some of the factors may be different when scaled up to a wine region with significantly greater production and output. It would be interesting to apply this same model using data from larger wine regions to see if the same trends hold, or if other categories or management practices were more or less efficient when scaled up.

I’m leaving out a lot of details in this study, so if there is any clarification that you need or you have additional questions, please feel free to ask. Do you think the authors missed any important potential emissions creators in this model? Please leave your comments!

Source: Point, E., Tyedmers, P., and Naugler, C. 2012. Life cycle environmental impacts of wine production and consumption in Nova Scotia, Canada. Journal of Cleaner Production 27: 11-20.

Examining the Phenolic Content and Antioxidant Capacity of Grape Leaves: Possible Implications for Recycling and Sustainability in the Wine Industry

 

The majority of research papers published focusing on wine industry wastes or wine industry by-products have focused primarily on grape marc or grape pomace.  However, in the spirit of sustainability, should we only be considering the fruits themselves as the only source for recycling in the wine industry?  Of course not!  Not only can the fruits (in the form of skins and seeds, primarily) be recycled into other uses, such as for medicinal purposes or for use in other industries (i.e. leather production, food preservatives, additives to wine, etc), but also the water waste produced from wine making as well as the grape leaves from the vines can be utilized and reused for other purposes.

In regards to grape leaves, research has been more limited compared to research on grape pomace.  Studies have shown that the juices obtained from grape leaves can be used for many medicinal purposes due to several biological activities including antibacterial, antifungal, anti-inflammatory, and antiseptic properties.

By Dianakc (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

By Dianakc (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

Grape leaves are also used frequently as food in Greek cuisine, as well as additives in other foods due to the leaves known antioxidant properties.

The ability to recycle the whole plant, and not just from grape skins and seeds, is just another step toward sustainability for the wine industry as a whole.  By reusing and recycling all parts of the plant, the amount of potentially toxic waste entering the environment is dramatically reduced.

The article presented today examined the antioxidant properties of grape leaves in order to confirm if grape leaves are appropriate for use in other industries.

Methods

Leaf samples were collected in July of 2006 from an experimental vineyard in Sendim, Bragança in NE Portugal.  Twenty varieties of Vitis vinifera were studied: 9 white and 11 red.  Each variety was grown in two adjacent rows, all of which underwent the same viticultural treatments (no irrigation or soil treatments).  5 plants in the center of the two rows we selected for each variety, and 4 leaves were harvested from each plant.  Leaves were freeze-dried and then ground into a powder for further analysis.

The following were analyzed for the leaf samples: phenolic content and antioxidant activity (total reducing capacity, reducing power, and scavenging ability).

By user:yelod - wikimedia commons משתמש:ילוד - ויקיפדיה העיברית (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikimedia Commons

By user:yelod – wikimedia commons משתמש:ילוד – ויקיפדיה העיברית (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikimedia Commons

Results

  • Extraction yields were greater for red varieties than white varieties.
    • For whites, the highest yields were found in Chardonnay and Samarrinho.
    • For reds, the highest yields were found in Alicante, Bouchet, Bastardo, and Trincadeira.
  • All samples contained the following compounds: trans-caffeoyltartaric acid and trans-coumaroyltartaric acid (both hydroxycinnamic acids) as well as myricetin-3-O-glucoside, quercetin-3-O-glucoside, quercetin-3-O-galactoside, and kaempferol-3-O-glucoside (all flavonoid glycosides).

Why are the leaves be so high in phenolic content?

The authors speculated that the grape leaves were likely rich in polyphenols, specifically flavonoids, since these compounds are known to act as UV filters.  The UV protection characteristic of flavonoids functions to protect the plant cells (particularly chloroplasts) from the damaging effects of UV rays.  In effect, flavonoid function as a part of the plants’ defense mechanisms against harmful UV rays, thus their high levels in the leaves of the plants.

  • Total phenolics were found to be higher in the leaves of red varieties than the leaves of white varieties.
    • For red varieties, Tinto Cão had the highest levels of polyphenols whereas Mourisco had the lowest (3.5 times different).
    • For white varieties, Codega had the highest levels of polyphenols, whereas Gouveio had the lowest.
  • For all leaf samples, quercetin-3-O-glucoside and quercetin-3-O-galactoside made up 64-73% of the total phenolics.
  • Grape leaves appear to have higher polyphenol levels than grapes themselves.

Antioxidant Capacities

  • White varieties had higher antioxidant capacities than red varieties.
    • The white varieties showing the highest reducing capacity were Viosinho, Rabigato, Côdega, and Malvasia Fina.
    • The red varieties showing the highest reducing capacity were Tinto Cão and Alicante Bouchet.
  • In regards to reducing power, for white varieties, Côdega showed the strongest levels, with Chardonnay and Samarrinho following behind it.
    • For red varieties, Tinto Cão, Rufete, and Touriga Francesa showed the strongest levels.
    • Both Côdega (white) and Tinto Cão (red) showed similar levels, thus there was no clear difference between red and white varieties in terms of reducing power.
  • In regards to scavenging activity, there were no clear differences between red and white varieties.
    • For white varieties, Malvasia Rei showed the highest scavenging activity.
    • For red varieties, Tinta Gorda showed the highest scavenging activity.

Why did the varieties with the highest polyphenol content not have the higher antioxidant capacities?

It is typically thought that those items possessing high polyphenol levels will also have high antioxidant capacities.  However, the results of this study found nearly the opposite.  The authors speculated that this result was likely due to the fact that it isn’t all about polyphenols.  There is clearly some other compound or compounds that are interacting with either the polyphenols or other compounds to determine antioxidant capacity.

Conclusions

The results of this study indicate that grape leaves are good sources of polyphenols and antioxidant capacity to be utilized in a multitude of industries.

By Philip Larson (originally posted to Flickr as DSC01975) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

By Philip Larson (originally posted to Flickr as DSC01975) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

It was also clear from the results that there was no relationship found between total polyphenol content and antioxidant capacity.  According to the authors, this is likely due to the involvement of one or more other compounds acting either alone, or more likely in concert, with polyphenols or some other compound to affect the antioxidant capacity of the leaves.  These results suggest more work needs to be done to tease out what is the mechanism behind antioxidant capacity in grape leaves.

Overall, this was a straightforward study that clearly shows that grape leaves are an excellent source of polyphenols that could be utilized for multiple industries.  By recycling not only the grapes themselves but also the grape leaves, the wine industry can move one step closer to a more globally sustainable industry.

Source: Fernandes, F., Ramalhosa, E., Pires, P., Verdial, J., Valentão, P., Andrade, P., Bento, A., and Albert Pereira, J. 2013. Vitis vinifera leaves toward bioactivity. Industrial Products and Crops 43: 434-440.

Environmental Context Determines Self-Administered Alcohol Consumption Rates in Rats

Clinical research indicates that environmental context plays a very important role in altering individual responsiveness to addictive drugs.  For example, traumatic life experiences have been shown to be associated with the development of a drug addiction, or a relapse back to a former drug addiction.  This type of environmental influence on drug self-administration has also been seen in laboratory animals, such as rats.  Previous studies have found that non-resident rats (rats transferred to a separate chamber different from the one they were living in) self-administered higher levels of cocaine and amphetamines than resident rats that were presented with the drugs in their chamber of residence.  Conversely, the same study found that the opposite was found for heroin, where resident rats self-administered higher levels of the drug than non-resident rats.  Based on these results, it is suggested that environmental context and the drug type play important roles in self-administration in the rat model.

http://deerfieldranch.com/Linkimages/rats2.jpg

 

These differing responses between resident and non-resident rats and their self-administration rates of different types of drugs may, according to researchers, reflect an influence of contextual stimuli on the evaluation of the drug reward.  More specifically, researchers speculate that the environmental setting provides an ecological background against which drugs are rated as more adaptive or less adaptive.  What this means in plain English is that the sedative/depressive effects of heroin (or other depressants) are more suitable for a safe at-home environment, whereas activating/stimulating effects of cocaine (or other stimulants) are more suitable in unfamiliar, exciting environments.

For the current study presented today, the authors built upon this previous knowledge of self-administration of various drugs in different environmental contexts in the rat model, and expanded it to include alcohol.  Simply put, this study aimed to evaluate the oral self-administration of alcohol in resident and non-resident rats.  The authors predicted that alcohol self-administration in rats should be similar to heroin administration in rats, as both as depressants that display very similar symptoms in the consumer.  Specifically, the authors predicted that self-administration of alcohol would be higher in resident rats than non-resident rats.

Methods

167 male Sprague-Dawley rats between the weights of 220 and 240 grams were used for this study.  They were housed and tested in a single temperature and humidity controlled room, with continual access to food and water, except during the experimental sessions, and were kept under a 14 hour dark and 10 hour light cycle.  Rats were housed individually, and randomly assigned as resident or non-resident.

Experiment 1

Goal: To measure the intake of different solutions of alcohol in resident and non-resident rats. 

There were 12 groups of rats tested for 14 consecutive sessions.  Sessions lasted 3 hours each and took place during the dark cycle between 12pm and 3pm.  At the start of each session, food was removed, and then replaced immediately after the session ended.  Alcohol solutions were prepared fresh and at room temperature.  Bottles of solution were weighed before and after each session.

Baseline Sessions: One week after arriving at the facility, non-resident rats underwent 3 sessions to measure baseline water intake in their home cages (to compare when in non-resident cages)

First Baseline Session: Non-resident rats were given the alcohol test solution in their home cages to measure their baseline intake (to compare when in non-resident cages).  Three groups of rats received three ethanol solutions using 95% ethanol diluted with tap water: 2.5%v/v, 5%v/v, and 10%v/v.  Three other groups of rats were given a commercial white wine (Castellino, 11% alcohol by volume) diluted with tap water to produce the same levels of alcohol as the ethanol solutions: 2.5%v/v, 5%v/v, and 10%v/v. 

One Bottle Test Sessions:  Immediately before the experiment, non-resident rats were transferred into the testing chamber.  One bottle containing the same alcohol solution as the baseline session was provided to each rat.  At the end of each session, non-resident rats were returned to their home cages.

Two Bottle Test Sessions:  These sessions were nearly identical to the one bottle sessions, however during these sessions, two bottles of water were provided to each rat (choice), with one containing the alcohol test solution, and the other containing water.

Procedures for Resident Rats:  The procedures for resident rats were nearly identical to those for the non-resident rats, except that resident rats were tested in their home cage and were not transferred into any other cages throughout the experiment.  There was the same number of groups of resident rats as there were non-resident rats.

Experiment 2

Goal:  After analyzing Experiment 1, the researchers found that there were significant differences between the resident rat groups and the non-resident rat groups.  Therefore, the goal of Experiment 2 was to determine if these groups also differed in their intake of water.

Procedures for Experiment 2 were almost identical to the procedures for Experiment 1, except that the alcohol test solution was replaced by water.

Experiment 3

Goal:  The goal of Experiment 3 was to determine if there were any differences between resident and non-resident rats in the intake of a saccharine-quinine solution.

This was the goal of Experiment 3 since research has shown that there is a relationship between the preference for ethanol and a preference for bitter-sweet solutions in the rat model.  Some studies suggest that saccharine-quinine solutions more approximately reflect the bitter-sweet taste of alcohol solutions.

The procedures of Experiment 3 were nearly identical to the procedures in Experiments 1 and 2, except during this experiment, the alcohol (or water) solution was replaced by a saccharin-quinine solution.

For All Experiments

Each bottle that contained test solutions or water was checked repeatedly for any dripping.  For 7 days in a row, each bottle was weighed before being placed in a cage, and again after the 3 hour experimental session.  The average differences between the weights of the bottles were subtracted from the raw data.  Intake data was corrected by body weight, which was measured twice per week.  Intake of pure ethanol in Experiment 1 was calculated after correcting for concentration and relative density.

Results

Experiment 1

  •       There were no significant differences in body weights at the beginning of the experiment between resident and non-resident rats.
  •       All groups increased body weight throughout the duration of the experiment.
  •       Weight gain was significantly greater in the resident group than the non-resident group.

o   This was expected, as alcohol intake was higher in the resident group than the non-resident group.

§  Weight gain x environment interactions were not quite significant (approaching significance).  This means weight gain was similar between resident and non-resident rats.

§  There were no other significant interactions.

  •       During the 1 bottle test, alcohol intake was a function of environmental context, with no significant differences in the baseline intake between groups.
  •       Alcohol intake was significantly greater in the resident group than in the non-resident group.
  •       Alcohol intake was a function of concentration, though there was no environment x concentration interaction.
  •       Differences between resident and non-resident groups appeared to be greatest at the 5% concentration (up to 2 times greater).
  •       There was a significant effect of session, though no significant interactions with session and environment, session and concentration, or session and test solution.

o   As sessions wore on, resident rats greatly increased their alcohol intake, whereas non-resident rats greatly reduced their alcohol intake.

  •       There were no differences between ethanol solution intake and wine solution intake.
  •       For the 2 bottle tests, preference for alcohol over water was a function of both the environment and the concentration.

o   Intake of alcohol solutions relative to intake of water was greater in the resident rat groups than the non-resident rat groups.

§  This was due to a preference for alcohol over water in the resident rat group.

  •       The effect of environment was greatest at 5% alcohol concentrations.

o   Alcohol was preferred to water at concentrations of 2.5% and 5%.

o   Water was preferred to alcohol at the 10% concentration.

Experiment 2

  •       There were no significant differences between resident and non-resident rats in the intake of water at baseline or the entirety of the experiment, nor were there any significant interactions between any of the other variables.

Experiment 3

  •       There was no effect of environment on saccharin-quinine intake between resident and non-resident rats.

o   Resident and non-resident rats differed when non-resident rats were transferred into another cage during the first session of the one bottle test.

o   There was a significant effect of session, but not a significant effect of environment, and nor were there any significant interactions between the two.

  •       During the 2 bottle test sessions, there was a significant effect of choice, but not of environment, and there was only one significant interaction between them (the three-way choice x environment x session interaction).

Conclusions

Based on the results of this study, the authors concluded that alcohol self-administration in the rat is influence by the environmental setting in which that alcohol is consumed.  Specifically, they found that alcohol intake was greater for those rats living in the experimental chambers than those rats temporarily moved into an experimental chamber while living in a completely separate chamber while not undergoing testing. 

As far as the type of alcohol is concerned, it didn’t seem to matter if the rats were consuming ethanol alone or wine.  In regards to the saccharin-quinine results, it appears as though this choice was influenced in a different manner than the alcohol solutions.  Resident rats increased their intake of the test solution during Experiments 1 and 3, while non-resident rates decreased their intake of the test solution during the experiments.  During later sessions of the experiment, this effect of changing intake preferences rapidly declined when it came to testing the saccharin-quinine solutions, but not the alcohol intake.  The authors suggest this means that when exposed to new tastes, the rats are a little cautious, but then this cautiousness wears off over time.

As the authors predicted, resident rats consumed greater amounts of alcohol than non-resident rats, which they attribute to the depressant characteristics of the drug and the results of previous studies with heroin.  While a stimulating drug, such as cocaine, would be more likely experienced as more suitable in a strange, exciting environment, a depressant such as heroin (or in this case, alcohol), would be more suitable for safe, comfortable environments such as the home.

Overall, the authors of this study claim that based on these results, this paper shows at the preclinical level that setting or environment plays a very important role for the self-administration of alcohol.  These results seem to complement the one survey study of humans that concluded that there was a clear preference for heavy drinkers to consume larger amounts of alcohol in the comfort of their own home.  These results could have many implications in the health and psychological fields.

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

Source: Testa, A., Nencini, P., and Badiani, A. 2011. The role of setting in the self-administration of alcohol in the rat. Psychopharmacology 215: 749-760.

DOI: 10.1007/s00213-011-2176-9
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!