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wine alcohol

S Kharchoufi, J Gomez, C Lasanta, R Castro, F Sainz, M Hamdi
BACKGROUND: There is growing interest in the beneficial health effects of certain fruits, such as pomegranate, and their by-products, like vinegar. Vinegars contain antioxidant compounds such as polyphenols, which can scavenge free radicals in the body. In this study, the antioxidant properties (ABTS and DPPH scavenging capacities) and global polyphenolic composition of a new functional product, namely a pomegranate vinegar produced in the laboratory from the Gabsi variety, were evaluated and compared with those of commercial wine vinegars (Sherry and Rioja red wine Spanish vinegars)...
March 15, 2018: Journal of the Science of Food and Agriculture
Haiying Cai, Ting Zhang, Qi Zhang, Jie Luo, Chenggang Cai, Jianwei Mao
Chinese sweet rice wine (CSRW) is a popular alcoholic drink in China. To investigate the effect of the microbial composition in CSRW starters on the final quality of the alcoholic drink, high-throughput sequencing on the fungal internal transcribed spacer II and bacterial 16S rRNA gene of the microflora in 8 starter samples was performed. The sequencing data analysis showed that 10 genera of yeasts and mold, and 11 genera of bacteria were identified. Fungal diversity analyses showed the significant variances in the fungal compositions among the starter samples...
August 2018: Food Microbiology
Sabine Naudin, Kuanrong Li, Tristan Jaouen, Nada Assi, Cecilie Kyrø, Anne Tjønneland, Kim Overvad, Marie-Christine Boutron-Ruault, Vinciane Rebours, Anne-Laure Védié, Heiner Boeing, Rudolf Kaaks, Verena Katzke, Christina Bamia, Androniki Naska, Antonia Trichopoulou, Franco Berrino, Giovanna Tagliabue, Domenico Palli, Salvatore Panico, Rosario Tumino, Carlotta Sacerdote, Petra H Peeters, Bas Bueno-de-Mesquita, Elisabete Weiderpass Vainio, Inger Torhild Gram, Guri Skeie, Maria-Dolores Chirlaque, Miguel Rodríguez-Barranco, Aurelio Barricarte, Jose Ramón Quirós, Miren Dorronsoro, Ingegerd Johansson, Malin Sund, Hanna Sternby, Kathryn E Bradbury, Nick Wareham, Elio Riboli, Marc Gunter, Paul Brennan, Eric J Duell, Pietro Ferrari
Recent evidence suggested a weak relationship between alcohol consumption and pancreatic cancer (PC) risk. In this study, the association between lifetime and baseline alcohol intakes and the risk of PC was evaluated, including the type of alcoholic beverages and potential interaction with smoking. Within the European Prospective Investigation into Cancer and Nutrition (EPIC) study, 1,283 incident PC (57% women) were diagnosed from 476,106 cancer-free participants, followed up for 14 years. Amounts of lifetime and baseline alcohol were estimated through lifestyle and dietary questionnaires, respectively...
March 9, 2018: International Journal of Cancer. Journal International du Cancer
Laura Chasseriaud, Joana Coulon, Philippe Marullo, Warren Albertin, Marina Bely
Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora uvarum, Pichia kluyveri), mimicking the composition of the natural non-Saccharomyces community found in grape must, was used for alcoholic fermentation. The impact of CO2 saturation of the grape juice was studied first on this mixture alone, and then in the presence of Saccharomyces cerevisiae...
March 7, 2018: Applied Microbiology and Biotechnology
Jaime Moreno-García, Teresa García-Martínez, Juan C Mauricio, Juan Moreno
Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e...
2018: Frontiers in Microbiology
Santiago Benito
Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages due to their ability to convert all fermentable sugars into ethanol. However, modern trends in winemaking have turned toward less known, non-Saccharomyces yeast species. These species perform the first stages of natural spontaneous fermentation and play important roles in wine variety. New alcoholic fermentation trends have begun to consider objectives other than alcohol production to improve flavor diversity. This review explores the influence of the most used and commercialized non-Saccharomyces yeast, Torulaspora delbrueckii, on fermentation quality parameters, such as ethanol, glycerol, volatile acidity, volatile profile, succinic acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception...
February 28, 2018: Applied Microbiology and Biotechnology
Matthias Eder, Isabelle Sanchez, Claire Brice, Carole Camarasa, Jean-Luc Legras, Sylvie Dequin
BACKGROUND: The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such as wine. Although the metabolic pathways and genes behind yeast fermentative aroma formation are well described, little is known about the genetic mechanisms underlying variations between strains in the production of these aroma compounds. To increase our knowledge about the links between genetic variation and volatile production, we performed quantitative trait locus (QTL) mapping using 130 F2-meiotic segregants from two S...
March 1, 2018: BMC Genomics
Stephanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol
The sequential inoculation of non- Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar microbial footprint. One of the main interactions is competition for nutrients, especially nitrogen sources, that directly impacts not only fermentation performance but also the production of aroma compounds. In order to better understand the interactions taking place between non-Saccharomyces yeasts and S...
2018: Frontiers in Microbiology
Rocío Escribano-Viana, Javier Portu, Patrocinio Garijo, Ana Rosa Gutiérrez, Pilar Santamaría, Isabel López-Alfaro, Rosa López, Lucía González-Arenzana
BACKGROUND: This research was aimed to study the influence on grape and wine quality and on the fermentation processes of the application of a preventive biological treatment against Botrytis cinerea in Tempranillo Rioja grapevines. For this purpose, a biofungicide containing Bacillus subtilis QST713 was applied twice to the vineyard. RESULTS: Results were compared with non-treated samples from the same vineyard and with samples treated with a chemical fungicide composed of fenhexamid...
February 25, 2018: Journal of the Science of Food and Agriculture
Rosa Perestrelo, Catarina L Silva, Pedro Silva, José S Câmara
The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatography combined with mass spectrometry (GC-MS)...
February 23, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Mehmet Ali Tetik, Onur Sevindik, Hasim Kelebek, Serkan Selli
The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively...
February 22, 2018: Journal of Mass Spectrometry: JMS
Rocío Escribano-Viana, Isabel López-Alfaro, Rosa López, Pilar Santamaría, Ana R Gutiérrez, Lucía González-Arenzana
This study was aimed to measure the impact of the application of a bio-fungicide against Botrytis cinerea on the microbiota involved in the alcoholic fermentation (AF) of Tempranillo Rioja wines. For this purpose, a bio-fungicide composed of the biological control bacterium Bacillus subtilis QST713 was applied to the vineyard. The microbial diversity was analyzed from grape biofilm to wine. Impact on microbial diversity was measured employing indexes assessed with the software PAST 3.10 P.D. Results were compared to non-treated samples and to samples treated with a chemical fungicide mainly composed by fenhexamid...
2018: Frontiers in Microbiology
Jingke Liu, Wei Zhao, Shaohui Li, Aixia Zhang, Yuzong Zhang, Songyan Liu
The volatile compounds in proso millet wine were extracted by headspace solid-phase microextraction (85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm Carboxen (CAR)/PDMS, and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers), and analyzed using gas chromatography-mass spectrometry; the odor characteristics and intensities were analyzed by the odor activity value (OAV). Different sample preparation factors were used to optimize this method: sample amount, extraction time, extraction temperature, and content of NaCl...
February 20, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Theodora Psaltopoulou, Theodoros N Sergentanis, Ioannis Ntanasis-Stathopoulos, Ioannis-Georgios Tzanninis, Diamantis I Tsilimigras, Meletios A Dimopoulos
Current convincing evidence suggests that alcohol intake increases the risk of several carcinomas, which might subsequently lead to a recommendation towards limiting alcohol consumption. However, there are accumulating data worth meta-analyzing that show a different effect on the risk of hematological malignancies. Eligible cohort studies were sought in PubMed database up to August 31, 2016. Separate analyses were performed by subtype of hematological malignancy (non-Hodgkin lymphoma [NHL] and subtypes, Hodgkin lymphoma [HL], leukemia and subtypes), time status (ever, current, former), level of consumption (light, moderate, heavy), alcoholic beverage (total alcohol, beer, liquor, wine), and gender...
February 20, 2018: International Journal of Cancer. Journal International du Cancer
Evan L O'Keefe, James J Di Nicolantonio, James H O'Keefe, Carl J Lavie
A routine of light or moderate alcohol consumption (≤1 drink/day for women and 1 to 2 drinks/day for men) were associated with a lower risk for all-cause mortality, coronary artery disease (CAD), type 2 diabetes mellitus (T2D), heart failure (HF), and stroke. Conversely, heavy drinking, (>4 drinks/day) is associated with an increased risk for death and cardiovascular (CV) disease (CVD). Excessive alcohol intake trails behind only smoking and obesity among the 3 leading causes of premature deaths in the United States (US)...
February 16, 2018: Progress in Cardiovascular Diseases
Rocío Escribano, Lucía González-Arenzana, Javier Portu, Patrocinio Garijo, Isabel López-Alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez
AIMS: 25 enological yeasts belonging to 9 different species (Candida zeylanoides, Cryptococcus uzbekistanensis, Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii, Williopsis pratensis, Zygosaccharomyces bailii and Saccharomyces cerevisiae) were screened for aroma formation and fermentative behavior as part of a non-Saccharomyces yeasts selection program. METHODS AND RESULTS: Pure cultures were inoculated in pasteurized grape juice in order to perform alcoholic fermentations...
February 19, 2018: Journal of Applied Microbiology
Nerea Jiménez-Moreno, José Antonio Moler, Henar Urmeneta, Julián Suberviola-Ripa, Félix Cibriain-Sabalza, Luis M Gandía, Carmen Ancín-Azpilicueta
Stomata in leaves regulate gas interchange and transpiration in the grapevine and through these pores both the penetration of aqueous solutions with nutrients as well as the excretion of products take place. The aim of this work was to study the influence of spraying the vineyard with toasted and untoasted oak extracts on the volatile composition and on the organoleptic quality of wine made from Garnacha grapes. The results were compared with a Garnacha control wine obtained with grapes sprayed with distilled water...
March 2018: Food Research International
G Gutiérrez-Gamboa, M Carrasco-Quiroz, A M Martínez-Gil, E P Pérez-Álvarez, T Garde-Cerdán, Y Moreno-Simunovic
Nitrogen compounds play a key role on grape and wine quality. Their composition in grapes depends mainly on variety, viticultural management, and terroir, and affects fermentation kinetics and the volatile compound formation. The aim of this work was to study grape and wine amino acid composition of ungrafted or grafted onto cv. País Carignan grapevines growing under rainfed conditions in ten sites of the Maule Valley (Chile). The results showed that proline was the most abundant amino acid in grapes and wines...
March 2018: Food Research International
A Amores-Arrocha, A Roldán, A Jiménez-Cantizano, I Caro, V Palacios
This study investigates the impact of bee pollen on volatile compounds, odour activity values and sensory profiles in Palomino fino and Riesling young white wines. Commercial bee pollen was added to grape must using six different doses (0 (control), 0.1, 0.25, 1, 5, 10 and 20g/L) and fermented under controlled conditions. Volatile compounds were determined with GC and GC-MS chromatography and sensorial analysis using a qualified panel of tasters. Bee pollen produces an increase in volatile compounds depending on the grape variety and the dose applied...
March 2018: Food Research International
Josephine J Peter, Tommaso L Watson, Michelle E Walker, Jennifer M Gardner, Tom A Lang, Anthony Borneman, Angus Forgan, Tina Tran, Vladimir Jiranek
A deficiency of nitrogenous nutrients in grape juice can cause stuck and sluggish alcoholic fermentation, which has long been a problem in winemaking. Nitrogen requirements vary between wine yeast strains, and the ability of yeast to assimilate nitrogen depends on the nature and concentration of nitrogen present in the medium. In this study a wine yeast gene deletion collection (1844 deletants in the haploid AWRI1631 background) was screened to identify genes whose deletion resulted in a reduction in the time taken to utilise all sugars when grown in a chemically defined grape juice medium supplemented with limited nitrogen (75 mg L-1 as a free amino acid mixture)...
February 7, 2018: FEMS Yeast Research
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