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https://www.readbyqxmd.com/read/28225055/alcoholic-beverage-preference-and-diabetes-incidence-across-europe-the-consortium-on-health-and-ageing-network-of-cohorts-in-europe-and-the-united-states-chances-project
#1
D Sluik, N Jankovic, M Hughes, M G O'Doherty, B Schöttker, W Drygas, O Rolandsson, S Männistö, J M Ordóñez-Mena, J Ferrieres, C Bamia, G de Gaetano, J C Kiefte-De Jong, O H Franco, I Sluijs, A M W Spijkerman, S Sans, S Eriksson, D Kromhout, A Trichopoulou, T Wilsgaard, H Brenner, K Kuulasmaa, T Laatikainen, S Söderberg, L Iacoviello, P Boffetta, F Kee, E J M Feskens
BACKGROUND/OBJECTIVES: It is unknown if wine, beer and spirit intake lead to a similar association with diabetes. We studied the association between alcoholic beverage preference and type 2 diabetes incidence in persons who reported to consume alcohol. SUBJECTS/METHODS: Ten European cohort studies from the Consortium on Health and Ageing: Network of Cohorts in Europe and the United States were included, comprising participant data of 62 458 adults who reported alcohol consumption at baseline...
February 22, 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28223968/effect-of-temperature-on-the-prevalence-of-saccharomyces-non-cerevisiae-species-against-a-s-cerevisiae-wine-strain-in-wine-fermentation-competition-physiological-fitness-and-influence-in-final-wine-composition
#2
Javier Alonso-Del-Real, María Lairón-Peris, Eladio Barrio, Amparo Querol
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28216567/wine-flavonoids-in-health-and-disease-prevention
#3
Iva Fernandes, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas
Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28211083/the-association-between-periodontitis-and-sleep-duration
#4
Mario Romandini, Gioele Gioco, Giorgio Perfetti, Giorgio Deli, Edoardo Staderini, Andreina Laforì
AIM: Due to its potential to influence systemic inflammation and oxidative stress, and to predispose to bacterial infections, sleep duration could potentially be a risk factor for periodontitis. The aim of this cross-sectional study was to evaluate if there was in 2012 an association between periodontitis and sleep duration in a representative sample of the South Korean population. MATERIALS AND METHODS: A total of 5,812 subjects representative of 39.4 million of adults were examined...
February 17, 2017: Journal of Clinical Periodontology
https://www.readbyqxmd.com/read/28199009/influence-of-different-yeast-lactic-acid-bacteria-combinations-on-the-aromatic-profile-of-red-bordeaux-wine
#5
Marine Gammacurta, Stéphanie Marchand, Virginie Moine, Gilles de Revel
BACKGROUND: The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacteria Oenococcus oeni. Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described...
February 15, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28197768/expression-of-an-acid-urease-with-urethanase-activity-in-e-coli-and-analysis-of-urease-gene
#6
REVIEW
Xiaofeng Liu, Qian Zhang, Nandi Zhou, Yaping Tian
Urea in alcoholic beverage is a precursor of ethyl carbamate (EC), which is carcinogenic. Enzymatic elimination of urea has attracted much research interest. Acid urease with good tolerance toward ethanol and acid is ideal enzyme for such applications. In the present work, the structural genes of urease from Providencia rettgeri JN-B815, ureABC were efficiently expressed in E. coli BL21(DE3) in an active form (apourease) exhibiting both urease and urethanase (hydrolyze EC) activities. The specific activities of the purified apourease were comparatively low, which were 2...
February 14, 2017: Molecular Biotechnology
https://www.readbyqxmd.com/read/28178283/behavioral-risk-factors-of-breast-cancer-in-bangui-of-central-african-republic-a-retrospective-case-control-study
#7
Augustin Balekouzou, Ping Yin, Henok Kessete Afewerky, Cavin Bekolo, Christian Maucler Pamatika, Sylvain Wilfrid Nambei, Marceline Djeintote, Antoine Doui Doumgba, Christian Diamont Mossoro-Kpinde, Chang Shu, Minghui Yin, Zhen Fu, Tingting Qing, Mingming Yan, Jianyuan Zhang, Shaojun Chen, Hongyu Li, Zhongyu Xu, Boniface Koffi
Breast cancer is recognized as a major public health problem in developing countries; however, there is very little evidence of behavioral factors associated with breast cancer risk. This study was conducted to identify lifestyles as risk factors for breast cancer among Central African women. A case-control study was conducted with 174 cases confirmed histologically by the pathology unit of the National Laboratory and 348 age-matched controls. Data collection tools included a questionnaire with interviews and medical records of patients...
2017: PloS One
https://www.readbyqxmd.com/read/28175291/selection-of-non-saccharomyces-yeasts-to-be-used-in-grape-musts-with-high-alcoholic-potential-a-strategy-to-obtain-wines-with-reduced-ethanol-content
#8
M Victoria Mestre, Y Paola Maturano, Mariana Combina, Laura A Mercado, M Eugenia Toro, Fabio Vazquez
No abstract text is available yet for this article.
February 8, 2017: FEMS Yeast Research
https://www.readbyqxmd.com/read/28164195/a-potential-sex-dimorphism-in-the-relationship-between-bitter-taste-and-alcohol-consumption
#9
Emma Louise Beckett, Konsta Duesing, Lyndell Boyd, Zoe Yates, Martin Veysey, Mark Lucock
BACKGROUND: Bitterness is an innate aversive taste important in detecting potentially toxic substances, including alcohol. However, bitter compounds exist in many foods and beverages, and can be desirable, such as in beer. TAS2R38 is a well-studied bitter taste receptor with common polymorphisms. Some have reported relationships between TAS2R38 genotypes, bitter taste phenotype and alcohol intake, however results have been mixed. These mixed results may be explained by the varying taste properties of different alcoholic beverages or a sex dimorphism in responses...
February 6, 2017: Food & Function
https://www.readbyqxmd.com/read/28159263/pre-fermentative-cold-maceration-saign%C3%A3-e-and-various-thermal-treatments-as-options-for-modulating-volatile-aroma-and-phenol-profiles-of-red-wine
#10
Igor Lukić, Irena Budić-Leto, Marijan Bubola, Kristijan Damijanić, Mario Staver
The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28155750/-objective-to-analyse-the-impact-of-the-alcohol-market-on-the-implementation-of-strong-willed-public-alcohol-abuse-prevention-policies-based-on-a-critical-review-of-the-literature-method-documentary-research-and-analysis-of-the-alcohol-market-economic-data
#11
Miléna Spach
In view of the mortality caused by alcohol abuse, France must implement a proactive public policy. An alcohol taxation policy based on the alcohol content, a minimum unit pricing for alcohol, or higher taxes on alcohol are public policies that could be considered in order to reduce alcohol-related mortality.</ce:para>.
October 19, 2016: Santé Publique: Revue Multidisciplinaire Pour la Recherche et L'action
https://www.readbyqxmd.com/read/28142165/-influence-of-luxury-foodstuffs-on-glaucoma
#12
K K Huber-van der Velden
The term "luxury foodstuffs" refers to foods which are not consumed because of their nutritional value. Classic modern luxury foodstuffs are alcohol, caffeine-containing drinks, cocoa, sugar and tobacco. The following review article examines some of these modern luxury foodstuffs in detail, as well as their influence on glaucoma. Thus, small quantities of alcohol lower high intraocular pressure and have a positive influence on the blood circulation of the optic nerve. In addition, red wine polyphenols exert vasoprotective effects...
February 2017: Klinische Monatsblätter Für Augenheilkunde
https://www.readbyqxmd.com/read/28133936/the-quest-for-lower-alcoholic-wines
#13
Antonio Caballero, Ana Segura
Wine industry is engaged in finding technological ways to decrease alcohol concentration in wines without spoiling their organoleptic properties. Such challenge requires, among other strategies, modification of the yeast strains carrying out the fermentation. In this issue of Microb. Biotechnol., Goold and colleagues have reviewed one of the most straightforward yeast modification, altering its metabolism to produce glycerol instead of alcohol.
January 29, 2017: Microbial Biotechnology
https://www.readbyqxmd.com/read/28131961/the-antarctic-yeast-candida-sake-understanding-cold-metabolism-impact-on-wine
#14
Lidia Ballester-Tomás, Jose A Prieto, Jose V Gil, Marcelo Baeza, Francisca Randez-Gil
Current winemaking trends include low-temperature fermentations and using non-Saccharomyces yeasts as the most promising tools to produce lower alcohol and increased aromatic complexity wines. Here we explored the oenological attributes of a C. sake strain, H14Cs, isolated in the sub-Antarctic region. As expected, the cold sea water yeast strain showed greater cold growth, Na(+)-toxicity resistance and freeze tolerance than the S. cerevisiae QA23 strain, which we used as a commercial wine yeast control. C. sake H14Cs was found to be more sensitive to ethanol...
March 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28128557/influence-of-production-method-on-the-chemical-composition-foaming-properties-and-quality-of-australian-carbonated-and-sparkling-white-wines
#15
Julie Culbert, Jacqui M McRae, Bruna Condé, Leigh M Schmidtke, Emily Nicholson, Paul A Smith, Kate Howell, Paul Kenneth Boss, Kerry L Wilkinson
The chemical composition (protein, polysaccharide, amino acid and fatty acid/ethyl ester content), foaming properties and quality of fifty Australian sparkling white wines, representing the four key production methods, i.e. Méthode Traditionelle (n=20), transfer (n=10), Charmat (n=10) and carbonation (n=10), were studied. Méthode Traditionelle wines were typically rated highest in quality and were higher in alcohol and protein content, but lower in residual sugar and total phenolics, than other sparkling wines...
January 27, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28127054/association-of-alcohol-intake-with-risk-of-diabetic-retinopathy-a-meta-analysis-of-observational-studies
#16
Wei Zhu, Yi-Fang Meng, Yan Wu, Ming Xu, Jiong Lu
Diabetic retinopathy (DR) is a common microvascular complication of diabetes mellitus (DM). The associations of alcohol intake with DR risk have demonstrated contradictory results. Relevant studies were identified by searching electronic databases (Medline, EMBASE and Web of Science) until May 2016. We identified a total of 12,875 DR cases among 37,285 participants in 15 observational studies. The pooled estimation of all the included observational studies was 0.91 (95% CI, 0.79 to 1.06) in a random-effect model...
December 2017: Scientific Reports
https://www.readbyqxmd.com/read/28124651/aspirin-exacerbated-respiratory-disease-prevalence-diagnosis-treatment-and-considerations-for-the-future
#17
Joshua L Kennedy, Ashley N Stoner, Larry Borish
Aspirin-exacerbated respiratory disease (AERD) is a late onset condition characterized by the Samter triad (aspirin sensitivity [as well as sensitivity to any nonselective cyclooxygenase inhibitor], nasal polyps, asthma) and additional features, including eosinophilic chronic rhinosinusitis, hypereosinophilia, anosmia, frequent absence of atopy, and, intolerance to ingestion of red wine and other alcoholic beverages. The diagnosis is rare, and, because of this, it is also often missed by physicians. However, it is highly overexpressed in patients with severe asthma (and severe chronic rhinosinusitis with nasal polyps), which makes its recognition essential...
November 1, 2016: American Journal of Rhinology & Allergy
https://www.readbyqxmd.com/read/28120396/alcohol-and-lung-cancer-risk-among-never-smokers-a-pooled-analysis-from-the-international-lung-cancer-consortium-and-the-synergy-study
#18
Gordon Fehringer, Darren R Brenner, Zuo-Feng Zhang, Yuan-Chin Amy Lee, Keitaro Matsuo, Hidemi Ito, Qing Lan, Paolo Vineis, Mattias Johansson, Kim Overvad, Elio Riboli, Antonia Trichopoulou, Carlotta Sacerdote, Isabelle Stucker, Paolo Boffetta, Paul Brennan, David C Christiani, Yun-Chul Hong, Maria Teresa Landi, Hal Morgenstern, Ann G Schwartz, Angela S Wenzlaff, Gad Rennert, John R McLaughlin, Curtis C Harris, Susan Olivo-Marston, Irene Orlow, Bernard J Park, Marjorie Zauderer, Juan M Barros Dios, Alberto Ruano Raviña, Jack Siemiatycki, Anita Koushik, Philip Lazarus, Ana Fernández-Somoano, Adonina Tardon, Loic Le Marchand, Hermann Brenner, Kai-Uwe Saum, Eric J Duell, Angeline S Andrew, Neonila Szeszenia-Dabrowska, Jolanta Lissowska, David Zaridze, Peter Rudnai, Eleonora Fabianova, Dana Mates, Lenka Foretova, Vladimir Janout, Vladimir Bencko, Ivana Holcatova, Angela Cecilia Pesatori, Dario Consonni, Ann Olsson, Kurt Straif, Rayjean J Hung
It is not clear whether alcohol consumption is associated with lung cancer risk. The relationship is likely confounded by smoking, complicating the interpretation of previous studies. We examined the association of alcohol consumption and lung cancer risk in a large pooled international sample, minimizing potential confounding of tobacco consumption by restricting analyses to never smokers. Our study included 22 case-control and cohort studies with a total of 2548 never-smoking lung cancer patients and 9362 never-smoking controls from North America, Europe and Asia within the International Lung Cancer Consortium (ILCCO) and SYNERGY Consortium...
January 24, 2017: International Journal of Cancer. Journal International du Cancer
https://www.readbyqxmd.com/read/28119412/typology-and-dynamics-of-heavier-drinking-styles-in-great-britain-1978-2010
#19
Robin C Purshouse, Alan Brennan, Daniel Moyo, James Nicholls, Paul Norman
AIMS: To identify a typology of heavier drinking styles in Great Britain and to identify socio-demographic trends in the typology over the period 1978-2010. METHODS: We applied multiple correspondence analysis and agglomerative hierarchical clustering to beverage-specific quantity-frequency measures of alcohol consumption in the repeated cross-sectional General Lifestyle Survey of Great Britain, 1978-2010. The cluster analysis focuses on the 60,043 adult respondents over this period reporting average drinking levels above the UK Government guidelines...
January 24, 2017: Alcohol and Alcoholism: International Journal of the Medical Council on Alcoholism
https://www.readbyqxmd.com/read/28103396/a-feasibility-study-on-monitoring-residual-sugar-and-alcohol-strength-in-kiwi-wine-fermentation-using-a-fiber-optic-ft-nir-spectrometry-and-pls-regression
#20
Bingqian Wang, Bangzhu Peng
This work aims to investigate the potential of fiber-optic Fourier transform-near-infrared (FT-NIR) spectrometry associated with chemometric analysis, which will be applied to monitor time-related changes in residual sugar and alcohol strength during kiwi wine fermentation. NIR calibration models for residual sugar and alcohol strength during kiwi wine fermentation were established on the FT-NIR spectra of 98 samples scanned in a fiber-optic FT-NIR spectrometer, and partial least squares regression method. The results showed that R(2) and root mean square error of cross-validation could achieve 0...
January 19, 2017: Journal of Food Science
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