wine

An online survey finds that people report feeling most relaxed with a glass of red wine or beer, and most aggressive when drinking spirits.

At low doses, resveratrol enhanced human T-cell activity in vitro, while at high doses it interfered with cell signaling. 

Sequencing more than 150 yeast genomes, scientists describe distinct lineages cultivated by humans for making beer and wine.

Yeast strains from different regions of New Zealand generate wines with varying chemistries.

The antioxidant found in red wine and some berries shows that small doses have more potent antitumor effects than large doses in a mouse model.

The earthiness of Merlot may have to do with grapevine-dwelling microbiota.

September 2014's selection of notable quotes

Scientists map the partial proteome of a common lactic acid bacterium.

Researchers show that microbes on the surface and stems of wine grapes are nonrandomly associated with the plant’s variety and geographic region.

The crop-destroying gray mold fungus uses RNA weapons to disable plant defenses and invade.

Wasps harbor yeast in their guts all winter long, then spread the microbes among wineries and vineyards.