The latest report from the US National Academies of Sciences, Engineering, and Medicine may reduce the likelihood of a WHO-style alcohol warning in the next US Dietary Guidelines.
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.
