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Resveratrol Redux: The Bad and the Good

This past week, Dr. Dipak Das, tenured research faculty at the University of Connecticut, was found guilty of 145 counts of research misconduct by an internal institutional review board. Das’s research findings had strongly supported the idea that resveratrol found in wine is capable of conveying health benefits to wine drinkers. It’s worth noting that even though Das was very prolific—that is, his lab turned out more than the average number of papers—Das didn’t publish in high-profile journals, whether because his work was rejected by the top-tier or because he chose to submit manuscripts only to less competitive publications. For more detail on Das’s scientific misconduct, see Tom Mansell’s piece published on Palate Press last week.
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Authentic is the New Natural: Reviewing Authentic Wine

The debate in wine geek circles surrounding the concept of “natural wine” seems to be unending. From the uselessness of the term “natural” to hyperbolic accusations on both sides (chemical agriculture and slaves of Monsanto vs. hippies and producers of flawed wines), the arguments for and against “natural wine” have almost become trite.
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Top Ten Microbes in Your Wine

From a certain point of view, winemakers don’t make wine; yeast and bacteria do. Juice becomes wine by the miracle that is fermentation, the conversion of sugar to alcohol and other compounds. Since I’ve yet to see a human person ingest sugar and expectorate alcohol (whoa…don’t follow that mental image), winemakers must delegate this key operation to yeast.