Scholarly Wine Articles

I did a search on Google Scholar for wine. A lot of articles were returned in the search result. At first glance, I could not figure out why these results had been returned. At closer inspection, the author of the first few articles had the last name of Wine.

RH Wine has written many articles in the field of biology. JJ Wine has authored many papers on Cystic fibrosis. RN Wine writes on topics in the field of toxicology. These are just three of the authors with results dominating my search for wine on Google Scholar.

I changed my search in Google Scholar from wine to red wine. The first scholarly article returned in my search for red wine was “Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine”. This article was published in 1993 in the British edition of Lancet.

An article entitled “The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: implications for protection against coronary heart disease” was published in Clinica Chimica Acta in 1995. There were five authors cited on this paper.

The American journal of clinical nutrition published “Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation” in 1995. This paper has been cited over two hundred times. The author credited with writing it is B Fuhrman.

There

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Red purple with an intense violet rim. Clean, fragrant, fruity, intense smells of red and black fruits, powerful and very enjoyable. Big, smooth and warming, very fruity and well balanced acids. Mature tannins. Food Pairing: Roast sirloin steak, stewed meat, roast chicken, rice dishes, stews, vegetables and goat cured and semi cured cheese.
Mano a Mano 2007 La Mancha - Our Price $9.29
Dark cherry-red, with an intense purplish color round the edges. Aromas of ripe forest fruit, cocoa, violets and a balsamic flourish against a smoky background. Flavorsome, fresh, balanced and meaty, with good fruit on the palate. Forest fruits take the lead for the overture.
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Pacific Rim Sweet Riesling 2010 is moderately sweet and refreshingly low in alcohol with flavors of pineapple and peach. This Sweet Riesling brings perfect balance to all fiery fare – especially Thai, Szechwan, Mexican, Middle Eastern andCaribbean cuisine... or simply enjoy as an aperitif.
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This cuvée from Castaño is made from 100% Monastrell (Mourvèdre) from 30 year old vines. It is released young and is meant to be an easy drinking, everyday wine. It has a bright, fresh raspberry bouquet with dense, textured, cherry flavors on the palate. It is well structured with supple, integrated tannins. This wine is a great match to simple, bistro-style fare but has enough body to hold up to hearty dishes including beef, game, and strong cheeses.
Tilia 2010 Malbec - Our Price $9.79
Presents a dark purple color with violet highlights. The nose offers bright black cherry aromas with light floral notes and a touch of toast. The mouthfeel is full and rich, with ripe, concentrated casis and black raspberry fruit flavors interwoven with a touch of chocolate and sweet spice from light oak aging. This finish shows ripe, silky tannins.
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The Bells and Whistles is a blend made from 55% Cab/Sav, 20% Shiraz, 15% Cab Franc and 10% Merlot grapes grown at St Mary's vineyards. The palate is balanced with a rich smooth persistence.
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This unique white blend is a sensory revelation. We wondered what it would be like to blend grapes from three high-elevation vineyards from across Argentina from three talented growers, and we were happily surprised. This baby is bright, fresh, and crisp with floral aromas and citrusy flavors with plenty of body from the unoaked Chardonnay. For food partners, we're still pondering what food this wouldn't go with, but for sure it's a wine to keep in the fridge for all occasions between Easter and Halloween


were over sixteen thousand results returned when I did my Google Scholar search for red wine. The article entitled “Antiplatelet activity of synthetic and natural resveratrol in red wine” is another article that has been cited many times. The International journal of tissue reactions published this article in 1995 and now it has been cited 116 times.

The Journal of Agricultural and Food Chemistry published an article in 1980 entitled “Wine aroma composition: identification of additional volatile constituents of red wine”. The article has been cited five times. The author, P Schreier, has also written an article entitled “Flavor composition of wines: a review”.