Viticulture is an area of global interest due to its long and glamorous tradition, to fascination that wine exerts on consumers and, last but not least, to the gains it provides. We find the same profile of viticulture all over the world: the clean green carpet of plantations in the summer and yellow-golden in the autumn; the ruby wine flashing in the crystal glass seen in the light of the candle; the nobility of the label and the elegance of the bottle bearing the mark of the waiting years in the timeless cooler of the cellar. These are the things that fascinate us all and bring us together in the deep knowledge of its components: vine, vineyard, wine cellar, wine.
Science & Wine – One Month
Yesterday, Science & Wine celebrate one month of existence, and I must share my happiness with all of you. I am not a professional blogger and my intention is to share understandable scientific information about wine with really interested people, i.e., those who can follow the link or spend a couple of hours trying to learn something they don’t know.
Moderate sparkling wine consumption and its role in the modulation of oxidative stress in neurodegenerative diseases
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 phenomenon, which mainly affects elder individuals, occurs in neurodegenerative diseases such as Alzheimer’s disease (AD), multiple sclerosis (MS), Parkinson’s disease (PD), amyotrophic lateral sclerosis (ALS).
Why wine tasters do not have oral cancer?
I am an enthusiastic about life experiences that involve all senses, tasting wine is one of them. To learn more about it I attended the Wine & Spirit Education Trust (WSET) Level 2 course. We taste a lot of different wines in three days. We taste a similar number of wines that a professional taste in a normal work day. I found myself thinking about why wine tasters do not have oral cavity cancer (OCC).
New investigations shed new light on the destiny of sulfur dioxide in wine
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!