Robert Joseph looks at a phenomenon that rarely gets discussed — the discomfort some people, including wine professionals, suffer after drinking a glass or two of red.
The terms New World and Old World have been used for decades to distinguish between countries of origin. M.Sc. Melissa Lohmeyer, Prof. Dr Gergely Szolnoki and Prof. Dr Siegfried Pöchtrager ask if these terms are still meaningful.
Becca Yeamans-Irwin takes a scientific look at the credibility of health claims that are made about wine, and the possible impact of a changing climate.
An all-day forum presented various blockchain applications and their relevance to marketing. Michael Paul Kramer offers us a look to the most inspiring research and developments to come.
Origin is often touted as an important quality feature for sparkling wine. Whether Austrian consumers also see it that way was investigated in a study at the University of Applied Sciences Burgenland. Bettina König, Christian Pfeiffer and Marcus Wieschhoff report.
A Greek intervention study investigates the effect of alcohol on oxidative stress. The results are interesting, even though only 64 patients were studied.
At the In Vino Analytica Scientia (IVAS) conferences, young scientists in wine analysis are regularly awarded prizes by a panel of experts. This year, four young scientists received an award for their outstanding work.
Interest in the Fine Wine Market seems to be at an all-time high if you look at the amount of investment as well as the attention the sector has attracted of late. In a series of articles, we will look at its various aspects, hear from different stakeholders and take a peek at where it may be heading. Isabel Kottmann, Jochen Heussner, Nikolay Chashchinov and Jon H. Hanf from Geisenheim University have 1001 questions.
Reading time: 4m
Click HERE for a brief survey. To answer these questions won’t take you any longer than 5 minutes.
Recently-created resistant PIWI – ‘pioneering wine’ – grape varieties that take their name from the German term pilzwiderstandsfähig (fungus-resistant), are increasingly seen by viticulturists as a viable solution to emerging environmental and climatic challenges.
