article_snippet: Spanish neuroscientists claim low alcohol red wine produces more brain activity in ‘taste processioning’ areas, then stronger tipples.
article_snippet: But Spanish neuroscientists claim that red wine with a low alcohol content produces more brain activity in ‘taste processioning’ areas, then stronger tipples.
article_snippet: Neuroscientists led by Ram Frost, of the Basque centre of Cognition, Brain and Language in Donostia-San Sebastian, Spain, wrote in Neuroscientists led by Ram Frost, of the Basque centre of Cognition, Brain and Language in Donostia-San Sebastian, Spain study, published in the journal
article_snippet: To test this hypothesis, we used functional magnetic imaging to compare reactions of human subjects to different types of wine, focusing on brain regions critical for flavour processing and food reward.
article_snippet: To reveal that stronger wines aren’t necessarily better, This team measured the brain activity of 21 volunteers in a fMRI scanner.
article_snippet: During the scan, 21 volunteers in a fMRI scanner had the enviable task of sipping samples of different red wines where one was low alcohol and another stronger, but 21 volunteers in a fMRI scanner tasted similar.
article_snippet: The researchers measured the brain activity of 21 volunteers in a fMRI scanner while The researchers  sipped red wine.
article_snippet: The researchers  found: Contrary to expectation, significantly greater activation was found for low-alcohol than for high-alcohol content wines in brain regions that are sensitive to taste intensity, including the insula as well as the cerebellum.
article_snippet: An image from the study showing brain activity triggered by wine is shown .
article_snippet: Contrary to expectation, significantly greater activation was found for low-alcohol than for high-alcohol content wines in brain regions that are sensitive to taste intensity, including the insula as well as the cerebellum', The researchers  wrote.
article_snippet: In fact, there was no part of the brain that responded more strongly to the more alcoholic wine, meaning that strong wines
article_snippet: The experts hypothesised: ‘The low-alcohol content wines induced a greater attentional orienting and exploration of the sensory attributes of wines relatively to high-alcohol content wines.
highlights_snippet: Spanish neuroscientists gave volunteers samples of red wine to drink while Spanish neuroscientists scanned Spanish neuroscientists brains in an fMRI machine .
  
highlights_snippet: Spanish neuroscientists found that weaker wine better stimulated areas of the brain that are sensitive to taste intensity, including the insula and cerebellum .
  