Wineries in the mid-Atlantic region should consider recycling and encouraging their customers to bring bottles to their tasting rooms for refilling to distinguish their businesses from so many others, according to a team of wine-marketing researchers who surveyed consumers.
Read moreAn international team of scientists has discovered that some of the most renowned classic Belgian beers, including Gueuze and Trappist ales, are fermented with a rare and unusual form of hybrid yeasts. These yeasts combine DNA of the traditional ale yeast, Saccharomyces cerevisiae, with that of more stress-resistant feral yeasts such as Saccharomyces kudriavzevii.
Read moreMuscadines are also known for being hearty grapes, with a tough skin that protects them from many fungal diseases. Bunch grapes are highly susceptible to damage from plant-parasitic nematodes (PPNs), which affect their health, quality, production, and maintenance. Now we know that PPNs also affect muscadines.
Read moreThe flavors of fermented foods are heavily shaped by the fungi that grow on them, but the evolutionary origins of those fungi aren't well understood. Experimental findings offer microbiologists a new view on how those molds evolve from wild strains into the domesticated ones used in food production.
Read moreThe researchers recruited healthy older participants to two groups according to their history of tea drinking frequency and investigated both functional and structural networks to reveal the role of tea drinking on brain organization.
Read morePeople who increase their consumption of sugary beverages — whether they contain added or naturally occurring sugar — may face moderately higher risk of type 2 diabetes.
Read moreBy rearing frogs with parents — or foster parents — of different colors, biologists discovered that behavior in response to color may be more important than genetics in the evolution of new species.
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Contrary to previous advice, five new systematic reviews suggest that most people can continue to eat red and processed meat as they do now. The major studies have found cutting back has little impact on health.
Contrary to previous advice, five new systematic reviews suggest that most people can continue to eat red and processed meat as they do now. The major studies have found cutting back has little impact on health.
A new study has found that halving the amount red and processed (RPM) meat in the diet can have a significant impact on health, reducing the amount of LDL 'bad' cholesterol in the blood which cuts the risk of developing heart disease.
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