Most Bottles Of Water Contain About A Quarter Million Nanoplastics, New Study Finds
Image Source: Emil Lippe
Using hyperspectral stimulated Raman scattering (SRS) microscopy, researchers at Columbia University and elsewhere found between 110,000 and 370,000 nanoparticles (mostly nanoplastics) per liter of water in three popular bottled water brands. The new SRS technology revealed nanoplastic content that is 10 to 100 times higher than previously estimated. The bottled water study follows new research from Consumer Reports that found microplastics in 84 out of 85 foods tested. While science hasn't yet found clear evidence of nanoplastics' human health effects, some researchers say nanoplastics may have a greater impact than microplastics because they enter cells more easily and in greater numbers. Want to avoid drinking excessive nanoplastics? Go for filtered tap water and use stainless steel or glass bottles when possible.
New Computer Model Defines Wine Terroir With Chemical Data
Image Source: AFP
"Terroir" is part soil, part microclimate, part winemaking method, and part marketing. A new computer model aims to clarify the muddy concept with objective measurements. Alex Pouget from the University of Geneva, and Stephanie Marchand from Bordeaux's Institute of Vine and Wine Science, began with a database of 80 wines of various vintages from seven chateaus, each with a unique chemical signature determined by gas chromatography. The researchers created an algorithm that spots patterns and groups wines into distinct clusters matching their geographic location. Essentially, the algorithm reveals the meaning of "terroir" in chemical detail, confirming what vintners have been claiming for centuries. Industry experts also hope the computer model will help root out fraud among expensive wines.
Penedès To Become World's First 100% Organic Wine D.O.
Image Source: Tim Mossholder
In 2025, the Spanish Penedès region, just south of Barcelona, will formalize the area's common production practices and become the world's first 100% organic wine-producing D.O. (Denominación de Origen, a regulated geographic designation). The region currently produces 18 million bottles of still wine and 1 million bottles of sparkling wine a year. In addition to the organic requirement, D.O. Penedès plans to prioritize its indigenous white Xarel.lo grape, which provides the acidic backbone to its famous Cava sparkling wine. Pop the cork for Penedès protecting its good name in the wine world.
Barcelona "Drinkery" Sips Named World’s Best Bar
Image Source: Sips
Step aside New York and London: the "World's Best Bar" has now resided in Barcelona, Spain, for two years running. This year, the "World's 50 Best" organization named Sips to the top spot. (Last year, Barcelona's Paradiso bar won the coveted title.) Judges loved Sips' inventive cocktails, multi-sensory drinking experience, and playful “bar without a bar,” where bartenders serve drinks from behind a futuristic workstation rather than a fixed counter. New York’s Double Chicken Please, which was recently crowned North America’s Best Bar, took the runner-up slot on the global list, while Mexico City’s Handshake Speakeasy rounded out the top three. Cheers y'all!
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Winemakers Explore The Science of Oxidative Wines
Image Source: Thomas Martinsen
Oxidized wine is considered flawed with muddied colors, muted flavors, and degraded aromas. However, "oxidative" wine can be completely delicious. The difference? A strategic employment of oxygen during the winemaking process. For instance, introducing the element early on can help remove excess thiolic (rotten egg) aromas while breaking down astringent tannins and softening the mouthfeel of wine. Some winemakers have even begun using oxygen instead of sulfites to create complex, cellar-worthy bottles of white wine. Read on to uncork the details.
New Synthetic Alcohol Promises The Buzz Without A Hangover
Image Source: Kobby Mendez
“It feels like what a glass of wine feels like,” says Dr. David Nutt, chief scientific officer at London-based GABA Labs. “It feels relaxing. It makes you a bit more chatty, a bit more socially engaged with people.” That's Alcarelle, Nutt's new synthetic alcohol which targets GABA (gamma-aminobutyric acid) receptors in the brain, releasing feel-good dopamine and serotonin but nothing more. Designed for nonalcoholic drinks, Alcarelle has no flavor and promises to get you tipsy without the headache. Nutt's GABA labs aims to complete U.S. food-safety testing by mid-2026 and launch in European markets soon thereafter. Here's to clear-headed drinking!
