Recent scientific explorations continue to uncover new findings about beer and wine, which have been enjoyed for thousands of years. Four notable discoveries delve into the haziness and gluten content of beer, as well as the astringent taste and potential health implications of wine. This article highlights research published in the Journal of Agricultural and Food Chemistry.
1. Yeast Extracts Contribute to Hazy Lager Beer
Hazy beer styles have surged in popularity, primarily due to the presence of tiny particles derived from barley proteins and hop polyphenols. Researchers have also explored the addition of yeast extracts to two brands of clear lager to enhance haze. The resulting cloudiness was attributed to interactions between ribonucleic acids (RNA) present in the extracts and proteins in the beer. This discovery suggests that yeast RNA extracts could serve as an effective method to achieve desired haziness in beer.
2. Lateral Flow Test for Gluten Detection in Beverages
For individuals with gluten sensitivities or celiac disease, knowing the gluten content in beverages is crucial. A newly developed lateral flow strip can detect gluten in food and drinks, accurately identifying concentrations ranging from 0 to over 20 parts per million (ppm). With three lines indicating four levels below the U.S. Food and Drug Administration’s gluten-free limit (20 ppm), the test delivers results in under three minutes with 98% accuracy. Researchers have validated the device’s effectiveness using real-world samples, including gluten-free labeled foods and gluten-containing beers.
3. Tannins in Red Wine and Astringency
A recent small-scale study sought to understand the astringent taste commonly associated with red wine. Trained tasting panelists classified red wines with higher tannin content as more astringent. The findings indicated that tannins function similarly to a barrier for the aquaporin channels in the tongue and salivary glands, allowing water to exit more readily than it enters. This research provides insights into the drying mouthfeel of red wine and enhances our comprehension of the perceived characteristics of various beverages.
4. Impact of Wine Sulfites on Gut Microbiome
Sulfites are commonly used to preserve wine, though they may cause discomfort for some individuals. To investigate the effects of sulfites on gut bacteria, researchers conducted laboratory tests on wine and an ethanol-based liquid. The samples underwent a three-stage process simulating human digestion. The results revealed that samples with added sulfites showed lower levels of some beneficial bacteria and higher levels of bacteria potentially associated with adverse health outcomes. Interestingly, real wine samples exhibited less pronounced changes, indicating that protective compounds, such as polyphenols, may mitigate some negative impacts.
Key Health Takeaway
As research continues to evolve, our understanding of the health implications of beer and wine deepens. These recent findings emphasize the importance of transparency in gluten content, the role of tannins in taste perception, and the nuanced effects of sulfites on gut health. Staying informed can guide consumers toward healthier choices.
