Monthly Assignment Challenge

By Daniele Del Rio
Ah, red wine! I have met this fantastic product for the first time when I was a little boy. The wine typically drunk in my area is called “Lambrusco”. Red and sparkling, not really too much alcohol in it. Very unusual, as I realized after growing up and tasting so many other reds in Italy and around the world. I still remember my father and my grandfather, both never drinking wine, telling us kids to drink a few drops of Lambrusco to get smarter. It was a joke back then, but what if this idea wasn't completely naïf? What if some molecules in red wine were actually able to interact with the brain….maybe even making us smarter? Find out more

New investigations shed new light on the destiny of sulfur dioxide in wine.

By Fulvio Mattivi
This is the confirmation that an online space aimed to discuss Science & Wine was needed and wanted. Science & Wine blog was lunched at 22 of January and in the first page are already 1 post with important information about Global Wine Statistics kindly suggested by Professor Kim Anderson. And now, besides the article of Professor Daniel Del Rio in the “Monthly Assignment Challenge” segment, another one written by Professor Fulvio Mattivi about the impact of SO2 on wine flavanols and indoles in relation to wine style and age. Thank you very much Professor Fulvio Mattivi for your contribution. All this feedback gives me confidence to continue. A series of paper released from Italian scientists are opening new doors for better understanding the chemical changes occurring in wine during ageing and offer new prospects for more precise use of SO2 in winemaking. The reaction of sulfonation could be a good news for wine lovers! Find out more

Moderate sparkling wine consumption and its role in the modulation of oxidative stress in neurodegenerative diseases

By Paula Silva
As the population life expectancies increases, so do the number of people diagnosed with neurodegenerative diseases, which are caused by degeneration of the central nervous system (CNS). This post rise questions about the possible beneficial effects of moderate sparkling wine consumption and its role in the modulation of oxidative stress in neurodegenerative diseases. Find out more

ABOUT ME

My name is Paula Silva, I am an assistant professor in the Institute of Biomedical Sciences Abel Salazar (ICBAS) of University of Porto (UPorto) and I decided to have this blog to share my love by Science & Wine Find out more

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