Monthly Assignment Challenge - May

By Maria Ferrand
Yes, Paula Silva, I would be honoured to continue your post on ‘The science behind the wine label’. However, I have to admit that your solemn title left me a bit nervous. After all, I am not a scientist, and even as a researcher, I consider myself a novice in academic writing. So I thought it might be appropriate to borrow the words in my title from those of François Guichard in his essay on the language of labels (2000). Although it might sound provocative, it reflects my approach to this topic as both a researcher and a practitioner: wine labels are, indeed, ‘a modest piece of paper’ – yet they hold an enormous communicational and symbolic potential. Find out more

The role of the wine bloggers in science

By Paula Silva
Blogs are an easy way to access a large amount of cutting-edge information with some expert analysis on emerging and controversial issues. Now, exist about 1000 of wine blogs with different purposes. Since there are no official guidelines or rules regarding what can be published, I decided to explore the importance of scientific knowledge in the professional life of a blogger. I want to thank to Amanda Barnes, Andrew Graham, Bjarne Mouridsen, Hugo Sousa Machado, Leeann Froese and Magnus Reuterdahl for accepting to answer my questions. Find out more

Wine metabolome

By Panagiotis Arapitsas

According to the International Organisation of Vine and Wine (OIV), wine is defined as the beverage resulting exclusively from the partial or complete alcoholic fermentation of fresh grapes. Lately, scientist started to use holistic/untargeted analytical approaches and try to follow the largest number of metabolites possible, without pre-define the metabolites of interest. Researchers working in this field known as metabolomics, are usually surprised in front of the richness of the wine metabolic fingerprint. In fact, between others, wine is a unique food/beverage because of its wide metabolic space coverage. Wine could be the richest food/beverage in term of number of metabolites. Find out more

Madeira wine: A chemical perspective of its unique aging process

By Vanda Pereira

Despite Madeira wine being produced more than 500 years ago and being a wine, which history is as rich as its complexity, there is still much to reveal.This fortified wine (17-22% ABV) is produced in Madeira, which is a Portuguese island near the coast of Morocco and holds a complex bouquet, with distinctive aromas of oxidation and aging, and a characteristic freshness due to its surprising acidity derived from the volcanic soils. It is produced from red (Tinta Negra) and white (Sercial, Verdelho, Boal, and Malvasia) grapes, from vines planted in small terraces and manually cultivated on the steep slopes of Madeira Island. Find out more

Animal models of disease and their applications and utility in wine research area

By Paula Silva
Animal models are very useful in wine research area. To work with these animal models, it is necessary to have cognitive ability, heart and courage. A researcher with these personality traits knows that there is no place in science for ill-designed, poorly executed, and inadequately reported studies of any type. Consideration of the welfare of animals in biomedical research comprises the ethical responsibility of the scientific community. The concept of Replacement, Reduction and Refinement as guiding principles for humane in vivo research is the best strategy to address this responsibility.Find out more

Professional highlights in wine area

By Paula Silva
Today ended the “Mostra da Universidade do Porto” that is an annual exhibition where the University of Porto schools promote their educational offer. The most repeated question made by high school students was “What can I do with that degree?”. I always answer, “All that you want”. I really believe it! Someone with cognitive and hard work capacities, can do anything with the tools acquire during the course. Joining creativity and courage, then are congregated the conditions to a brilliant career. Of course, that a personal career also depends in the networks that each one can establish. Let me exemplify what I mean within wine work area. Find out more

Analysis of high cited papers: Part II – Viticulture

By Paula Silva

For the release of my blog, at January 22, I wrote an article about high cited papers in the Food Science and Technology and Nutrition Dietetics research areas. Now, I decided to analyse what researchers studying viticulture are publishing. I performed a search, in Web of Science Core Collection, using “viticulture” as topic word. Then, I ordered the papers according with the number of citations in the period between January 2015 and February 2018. The analysis of the top ten list of the most cited papers (see below), show that researchers are concern about water deficit and its effect in viticulture and wine quality.

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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