【Native Speaker每日综合训练—41系列】【41-04】科技 Red wine

cherry6891

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Part I: Speaker

French Wine Had Italian Origins
France considers itself the world center of wine. But there may be some red faces in Burgundy today—because a study provides more evidence that the techniques for turning grapes into a glass of wine may have come over from what today is Italy. The research is in the Proceedings of the National Academy of Sciences. [Patrick E. McGovern, Beginning of viniculture in France]

Archaeologists have found containers, called amphoras, at sites along the French coast. The 2,500-year-old vessels had characteristics of wine bottles used by the Etruscans in what’s now Italy. But did these amphoras actually contain wine?

Researchers looked at 13 Etruscan amphoras that had been excavated whole in the French coastal town of Lattara, an ancient import-export center. They also examined a limestone platform that looked to have been a wine or olive press.

Based on chemical analyses, it’s likely that the amphoras contained wine. And the press did not start being used on grapes until decades after the amphoras arrived. These artifacts imply that the Gallic locals first had their wine shipped in and later began the development of their own wine-making techniques—probably using vines also transplanted into the area. Looks like French wine, like Napoleon, is really an Italian import.
source:
http://www.scientificamerican.com/podcast/episode/french-wine-had-italian-origins-13-06-03/
[Rephrase 1'16'']

cherry6891

Part II: Speed

How does decanting red wine affect its taste? And why is it suggested for red wine, but not white?
time2
The decanting of red wines has a long tradition in high quality wine service and can be done solely to add a special flourish at a meal. In decanting, the wine is simply poured into another container, usually one of clear glass or crystal. If sediment is expected, the use of a candle to assist in visualization adds even more to the ceremony. From the perspective of modifying the taste or appearance of a wine, the decision about whether or not to decant is based largely on two criteria, although the amount of published literature on the topic is very limited. (Terms that are not based on measurements, but are descriptive terms conventionally used by wine drinkers appear in quotations.)

Some young red wines--between three and 10 years older than the vintage date--can be harsh or astringent if consumed directly after opening the bottle. These are usually expensive wines that cost more than $20 in the U.S. market today and are produced with cellar aging in mind. Such wines have this harsh character because red wine is maintained in a relatively oxygen-free environment during aging in a bottle. Over time this environment results in a ¿closed¿ character for the beverages that is derived from the accumulation of particular aroma compounds. A wine's aroma will change during the first 10 to 30 minutes the bottle is open. Decanting accelerates the ¿breathing¿ process, which increases the wine's aromas from natural fruit and oak, by allowing a few volatile substances to evaporate. Decanting also apparently ¿softens¿ the taste of the tannins that cause harshness and astringency in young wines. [268 words]

time3
For optimal effect, a wide-bottomed decanter that gives maximum air exposure to the wine should be utilized. It is interesting to note, however, that chemists have not observed changes to these tannins after decanting. Less dramatic changes can be achieved by just uncorking a bottle 15 to 60 minutes prior to pouring. Keep in mind that many inexpensive to moderately-priced wines, as well as some more expensive wines, are intended for immediate consumption and will probably not improve with aging or decanting.


In older red wines the tannin reactions have proceeded long enough to reduce astringency. As a result, the taste is not as harsh but a sediment or precipitate may have formed in the bottle. This sediment is safe to consume, but if it is not removed it will make the wine look cloudy and taste gritty. Decanting leaves the sediment behind, yielding clean wine. (When decanting to remove sediment, a narrow container should be used instead of a wide-bottomed one.) In the case of older wines, one should not wait to pour the wine after decanting, but instead serve it immediately. The ¿bottle bouquet¿ of old wines, especially very old wines, can be exceptionally fleeting, often disappearing in less than 20 minutes.

In comparison to reds, white wines have little tannin and are not aged in bottles very long before serving. Thus they have little opportunity to develop bottle aromas that need evaporation. Instead their natural fruit aromas more specifically define their taste. Because these aromas are volatile, decanting actually results in a wine with much less of the aroma than the winemaker intended. In addition, because white wines contain fewer tannins and pigments, they don't produce the same quantity of sediments that red wines do. [288 words]

source:
http://www.scientificamerican.com/article/how-does-decanting-red-wi/

Will Great Wines Prove a Moveable Feast under Global Warming?
What wine grapes grow in which part of the world is changing—and will continue to change
May 23, 2013 |By Erica Rex and ClimateWire
time4
MONTPELLIER, France -- South Africa, Argentina, Australia and New Zealand export their wines all over the world, a feat that was unthinkable here a few decades ago. Fatalists claim it won't be long until there will be more produced in China than in Europe. To some observers, these prognostications illustrate the wide-ranging adaptive capacity of the wine grape, Vitis vinifera.

To others, particularly those whose reputations and businesses are at stake, changes to worldwide wine production patterns are unthinkable. Add incursions of grape growing into wilderness habitats of endangered species, and green groups get upset.

A study published in April in the Proceedings of the National Academy of Sciences (PNAS) started this debate by projecting that a warming climate would render many of the traditional European wine-growing areas unsuitable for wine production by 2050. These hallowed and fiercely protected topographical regions are famous for imparting inimitable characteristics to their vintages.

If the paper's mathematical models are correct, vintners in much of France and Italy could lose a huge share of the market. To make matters worse, previously uncultivated areas -- the habitats of pandas, antelopes and wolves -- especially in China and western North America will come under increasing pressure from wine growers.

Lee Hannah, senior research fellow at Conservation International and the study's lead author, pointed out that the hallmark of wine cultivation is suitability. "Wine grapes have been grown wherever it has been expedient to do so," Hannah said. "Until 60 years ago, most French wine wasn't even French."

After Phylloxera vitifoliae, a tiny aphidlike pest, wiped out most of France's vines in the 19th century, thousands of ruined French winemakers migrated to the then-French colony of Algeria to exploit favorable growing and trade conditions. Then came independence in 1962, and the Algerian wine industry collapsed.

French viticulture recovered, thanks to the ingenious technique of grafting French varietal vines onto phylloxera-resistant North American root stock, and the equally ingenious new regulatory regime: the controlled location of origin, the appellation d'origine contrôlée (AOC) in French, which protected French vintages from dilution with grapes from non-French harvests

For a time, it seemed, French winemakers had nothing to fear from abroad. .[358 words]

time5
Do they move uphill or abroad?
The four major European wine-producing countries -- Spain, France, Italy and Portugal -- cultivate about 6.9 million acres. The worldwide total is about 18.5 million acres of vineyard, including the European countries as well as the Americas, Africa, Australia and New Zealand.

But these numbers are rapidly changing. In 2000, China had about 692,000 acres of wine grapes. By 2011, the Chinese figure had doubled.

Jean-Marc Touzard, director of research on innovation at the French National Institute for Agricultural Research (INRA) in Montpellier and co-coordinator of a national program to assess the impact of climate change on the wine industry, found the PNAS paper too alarmist. Some of the data are flawed, he said, and the suitability indexes are wrong.

"Some of the areas where [the paper indicates] wine is projected to grow in 40 years, it simply couldn't. Even if the climate were warmer, the conditions are all wrong," Touzard said.

Hannah acknowledged that some areas, even if they became climatically suited, will be at a competitive disadvantage because of their distance to major markets. Furthermore, other factors will come into play, such as the local availability of water, competition with other crops such as wheat or corn, and the sheer cost of planting and maintaining new vineyards and production facilities.

But Touzard went on to argue that Hannah's paper ignores the human element. "Growers and winemakers have lots of options. For instance: Within the same terroir [wine-growing region], there are highly diverse microclimates. In some places, there is more sunlight; in others, more shade. It is possible to mobilize the diversity," he said, suggesting that the growers have options to replant their vineyards nearby.

The temperature gradients in a hilly area, he said, offer one possibility. "Within 500 meters, you have a climate difference greater than that predicted by global warming."

The situation has not been helped by the French media, which, according to Touzard, misconstrued the PNAS paper's conclusions. One French television news program reported that a U.S. scientist predicted that by 2050, 70 percent of all European vineyards would be wiped out.[346 words]

time6
The more things change, the more Bordeaux wines improve?
Denis Dubourdieu, director of the Institute of Vineyard and Wine Science, professor of oenology at the University of Bordeaux, and himself a winemaker from a long line of Bordeaux-region vignerons, consults with vintners worldwide on the art of making classic wines. In Bordeaux, he said, a warming climate is making conditions better.

"Winemakers are using a lot less sugar now than they were even 10 years ago. Not one is complaining." In fact, he said, during his lifetime, especially in the past 20 years, vintages have done nothing but improve. "Vintages when I was a young man, like 1972 and 1973, were awful."

Since then, he added, there have been annual ups and downs, but since 2001, he said, "they've all been good. In 2003, when we had the highest temperature on record in France, the vintage was very good. Since 2005, they've all been exceptional."

Dubourdieu is quick to add that climate change is not trivial. "It's something we need to fight against, to be sure," he said, but he finds the tendency to make it seem like a catastrophe across the board troublesome.

Classic wines, he believes, don't lend themselves easily to moving. Merlot is a good example. "Merlot does fine in Bordeaux today, but in a warmer climate, it would not. It's not a Mediterranean variety." The grapevine, he points out, "started out in Mesopotamia. It has a genetic predisposition to warmer climates." Later varieties were adapted after much experimentation to local conditions, such as Bordeaux, which averages 31.5 inches of rain per year.

Classic vintages from China and Yellowstone?
In China, where wine growing is just getting a foothold, the scenario is entirely different. The areas most suited to viticulture include mountain forests that are home to the giant panda. Recently, the Chinese government yielded more control to local authorities in areas where interested investors have hosted European vintners and are keen to produce wine grapes.

Wildlife conservation organizations are attempting to counteract the impact on wildlife by paying local authorities "ecocompensation" fees. "They're paid to leave the habitat alone," explained Hannah, the author of the PNAS study. "The pandas can stay in the forest, and they can still profit."

In the western United States, there is growing pressure to convert land above Yellowstone National Park to vineyards. Supporters assert that the two activities -- vineyards and wildlife -- can coexist. They envision creating a complete tourist experience, a tourism-wildlife-and-wine package, similar to those in parts of South Africa.

But vineyards are "barriers to wildlife movement," Hannah countered. "Black bears and grizzlies need to move through their habitat in order to forage."

While bears need to move, wine doesn't, Touzard asserts, describing what the French call terroir, or the unique taste that the soil, the climate end even the cuisine of a specific growing site imparts to wine. "You can't just take vines and move them to another place. Terroir gives wine its unique profile and value, as do its gastronomic connections."

Despite the media furor in France, for the time being at least, French winemakers probably do not need to fret: In 2011, a 6-liter bottle of 1961 Chateau Latour sold at auction in Hong Kong to a Chinese bidder for $210,000. As of this writing, the highest priced 750-milliliter bottle of Chilean red can be had for around $250.[562 words]
source:
http://www.scientificamerican.com/article/will-great-wines-prove-a-movebable-feast-under-global-warming/

cherry6891

Part III: Obstacle

From Wine to New Drugs: A Novel Way to Reduce Damage from Heart Attacks
Scientists may have hit on a way to diminish heart attack toll as well as stave off effects of Alzheimer's and other ills
Sep 11, 2008 |By Barbara Juncosa
[Paraphrase 7]
An alcohol-busting enzyme may help prevent heart attack damage, according to a new study in Science. Researchers report that aldehyde dehydrogenase 2 (ALDH2), an enzyme important for processing alcohol in the human body, clears harmful toxins produced in cells when blood flow is blocked in the heart—and a new drug can switch it on.

Red wine has long been toted as a preventive measure against cardiac disease. In fact, heart cells exposed to ethanol in the laboratory actually recover better when researchers temporarily stop the flow of oxygenated blood to them. The study published today suggests that ALDH2 may contribute to wine's beneficial effects. The enzyme, activated as cells work to clear alcohol, also eliminates toxic by-products from the breakdown of fats in cells during a heart attack—thereby reducing damage to this vital organ.

During a cardiac event, blood flow to the heart ceases. Free radicals (highly reactive molecules released during energy production) accumulate in cells struggling through oxygen deprivation, damaging critical fats and proteins and increasing the chance of premature cell death. ALDH2 may help heart cells survive this onslaught by repairing some of the damaged fats, according to the study. Although not all cardiac damage is avoided, "any time you can save cells, you have a better chance of recovery," says study co-author Thomas Hurley, a biochemist at Indiana University School of Medicine in Indianapolis.

Researchers, aware that alcohol triggers the protective effects of ALDH2 during a heart attack, searched for drug alternatives that could switch on the enzyme. The synthetic compound aldA1 was found to directly bind ALDH2, enhancing its activity and reducing cardiac damage by 60 percent when injected directly into the hearts of live healthy rats five minutes before blood flow blockage was induced. Although these results are promising, adapting this therapy for intravenous or oral use in humans will be a challenge, cautions Michael Sack, a cardiologist at the National Heart, Lung and Blood Institute in Bethesda, Md., who did not participate in the study.

The researchers remain optimistic about the newly identified drug, however, arguing that it could help patients in east Asia where 40 percent of the population has nonfunctional ALDH2 due to a gene mutation. Aside from enhancing ALDH2 activity two-fold in normal rat hearts, aldA1 can actually restore full function to the mutant form of the enzyme, Hurley notes.

For populations from east Asian countries, including China, Japan and South Korea, this could mean a reduction in cardiac damage following heart attacks and augmentation of current therapies for angina, or chest pain. Currently, nitroglycerin (which dilates blood vessels) is used to treat heart patients who have chest pain, but functional ALDH2 is required to break down the drug into its active form. If aldA1 is co-administered, it could make patients more responsive to therapy.

But aldA1 may even have beneficial effects for those angina patients carrying the normal version of the enzyme but who have become immune to nitroglycerin's effects. Prolonged use of nitro can lead to drug tolerance and a return of chest pain, but researchers found that aldA1 reversed tolerance in rats when the animals were administered nitro before an induced cardiac event. The question remains, however, whether these laboratory results can be replicated in humans.

Study leader Daria Mochly-Rosen, a pharmacologist at Stanford University School of Medicine, believes that aldA1 could have far-reaching applications beyond cardiac patients. "By looking at people with the ALDH2 mutation, we can identify other chronic diseases associated with not having the enzyme function," she says.

She notes that because ALDH2 is active in all cells of the body, its function may be critical for eliminating toxic by-products in other organs throughout life. Toxin accumulation could be offset by aldA1, helping to prevent diseases of old age. The risk for Alzheimer's disease, for example, may be reduced if aldA1 can help clear these harmful molecules, which have been implicated in promoting plaque formation in the brain. Mochly-Rosen also believes that liver damage resulting from the stress of continually processing pharmaceuticals may also be diminished by aldA1.

Critics note that these potential benefits remain untested and will require a long period of drug development. For now, reaping the benefits of aldA1 in its current state is limited by the necessity that physicians administer the drug immediately before a cardiac event. Because doctors cannot look into a crystal ball and predict heart attacks, "the clinical implications of this work are probably minimal," notes cardiologist Michael Cohen from the University of South Alabama in Mobile, who was not involved in the study.

Even in the case of open-heart surgery, where aldA1 could presumably help the heart recover from a temporary cessation of blood flow, the amount of heart damage is so minimal with current technologies that aldA1 may not make a significant biological contribution, he adds.

Organ transplantation, however, may be an area in which the current form of aldA1 could make a significant contribution, Mochly-Rosen contends. Treating organs with the compound may potentially reduce damage to these tissues resulting from toxic by-products induced in oxygen-starved cells. Perhaps this will allow the organs to remain viable longer, or simply preserve a larger fraction of healthy tissue during surgery.

"AldA1 remains a promising start, but it is just the first step in a long process if it will be used clinically," says John Baker, a biochemist at the Medical College of Wisconsin in Milwaukee, who did not participate in the research. With continued study, scientists may be able to design drug modifications that will enhance the beneficial effects of aldA1 and make it more "human friendly," as well.

In the future, Hurley says, "we want to get aldA1 to work in a more acute setting, such as during a heart attack." And that would be great news, considering that heart disease remains the number one killer worldwide.[972 words]
source：
http://www.scientificamerican.com/article/novel-way-to-limit-heart-attack-damage/

mozhiwanjia

cherry6891 发表于 2014-9-1 21:36
Part III: Obstacle
From Wine to New Drugs: A Novel Way to Reduce Damage from Heart Attac ...

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cyndichiang

Time2 2'17''
Decanting affects the breathing process,which increase the aroma in wime and soften the taste of the tannins

Time3 2'30''
Some inexpensive wines  are intended for immediate consumption and will not improve with aging and decanting
Older wines have enough time to reduce astringency,but they contain sediments
White wine have little tannin and are not aged so that they have little aroma and sediments

Time4 1'51''
PNAS said that global warming render many vintages plantation unsuitable for grape production
Many Frenche winemakers explored many other places to plant grapes

Time5 2'09''
Reseaches indicates that PNAS's conclusion is too alarmist
Suitibilty indexes are more than one factor(climate) .

Time6 2'45''
A professor showed that the warm climate even make the wine production better
There are some concerns about the immgration of grape plantation,that is the animals there cannot coexist with the plantation.

Obstacle: 5'08''
ALDH2, an enzyme produced in alchol can help clean the toxic by-products when blood flow is blocked in the heart, reducing the damage to heart
Ad1  is co-administered to ALDH2 when patients face chest pain

cherry6891

占座～～

41-04
Time2
The decanting of red wine has a long tradition on high quality service
Why we do that ? Breaking process increase the fruit aroma and oak and Volatile substance to evaporate ;soft the taste of tannin
Time3
Wide-bottom decanter should used to make optimal effect of red wine but the chemists do not see changes of tannin after decanting
Time4
Climate change will increase the production of grape in china and Europe then French is gonna lose market share
Grape grows in expedient area and once the grape at push to move out of France because of pest.Thanks to the grafting technology, the grape grow back in France and later they make stricter limitation to the grape production location
Time5
climate is not the only factor influence the red wine market but also consumption market, the available water, the costs of planting and maintaining
Time6
High temperature will make better taste of red wine
The suitable place to grow vintage is on the mountain or on pandas inhabit,the eco- costs is too high
Obstacle
Research found that ALDH2 ,which is used to process achohol, clear harmful dioxins produced in the cell when blood flow is blocked in the heart

yunoooo

time2 2m10s
the decanting of wines is a tradition in wine service and it may make young wines taste good.

time3 2m15s
a wide-bottomed decanter makes wines evaporate deeply
moveouting the sediment in the wine may make wine look clear
other wines do not need these bottles to decant

time4 2m58s
the warming climate may influence the grower in French, and China or westren north america may become the new grower. but French viticulture recovered because of ingenious technique

time5 1m 58s
many scientists believe that if climate is warming, the conditions are all wrong, but others keep optimistic.

time6 3m45s
a winemaker thinks that warming climate is good to wines because of less sugar. on the contrary, some classic wines is fragile from climate changes.

paraphrase7 7m42s
the alcohol in the wine is the enzyme of ALDH2 and aldA1  which can prevent humans from heart attack. Scientists conduct many researches on animals to verify these dug may use in humans.

洋沫沫

2: 3'20
3:2'40
4:3'10
5:4'10
6:4'47

obstacle 11'

red wine can stimulate the body to produce a enzyme named ALDH2 to prevent heart attack damage.
how this enzyme works.

researchers find out an sythetic compound ALDH1 binding with ALDH2， which might help the patients. especially for the east asian people without ALDH2 enzyme naturally.
however, it hasn't prove to work with people, although it works with rat.

researchers thinks ALDH1 can help in more aspects, becasue of more functions of ALDH2, not just helping heart attack damage, but also recovering all cells throughout the body.
However, it seems not to have significant influence on the heart attack on clinical or therapy.
But, it may at least make a contribution in transplant organ. and researchers hope with longer study on aldh1, it can do more for people.

小蘑菇开始打怪

THX Cherry~~
Cherry, you may mix up the listening material with the transcript. The media is about rock music~
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Speaker:

New research foundthat maybe Italia is the origin place of win

Time7:

New discovery of ALDH2

Deal with heartbreak

Function

Other use &further research

taohui2014

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