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Ignacio Baselga, Olga Zafra, Estela Pérez Lago, Raquel Francisco-Álvarez, Gemma Rodriguez-Tarduchy, Cruz Santos
Ribera de Duero Spanish wines are appreciated worldwide for their organoleptic characteristics; however, the wine market is very competitive, and the demand for high quality natural wines has been increasing in recent years. The microbiology of the process, specifically the yeasts involved in the alcoholic fermentation, constitutes an essential element directly related to the complexity and quality of the wine. Our work has focused on the development of a procedure to identify the indigenous wine yeasts present in complex samples of must and wine, without requiring colony isolation or a microbiological culture...
September 30, 2016: International Journal of Food Microbiology
Katherine Wingert Pizarro, Inés V Bustamante, Pamela J Surkan
BACKGROUND: Family relationships are widely recognized as playing a role in adolescent alcohol use. Although family relationships and parenting vary by culture, limited research has explored these relationships in Latin America. OBJECTIVES: We sought to determine which family factors are associated with adolescent alcohol use in Callao, Peru. METHODS: Data come from a cross-sectional survey conducted in a public secondary school in Callao, Peru in 2007...
October 18, 2016: Substance Use & Misuse
Gerit-Holger Schernthaner, Carsten Herz, Herbert Stangl
No abstract text is available yet for this article.
September 22, 2016: Atherosclerosis
Rafael T Mikolajczyk, Rene Sebena, Julia Warich, Vihra Naydenova, Urszula Dudziak, Olga Orosova
BACKGROUND: Alcohol drinking was linked to self-rated health in different populations, but the observed association was inconsistent. We studied the association among university students across three European countries with different patterns of drinking. METHODS: We analyzed data from three universities, one from each country: Germany (beer dominant), Bulgaria (wine dominant), and Poland (unclassified among youths, spirits dominant in adults) (N = 2103). Frequency of drinking and problem drinking (≥2 positive responses on CAGE-scale), on the one side, and self-rated health, caring for one's own health, and worsening of health since the last year, on the other side, were assessed by means of self-administered questionnaire...
2016: Frontiers in Public Health
Margarida Gonçalves, Ana Pontes, Pedro Almeida, Raquel Barbosa, Marta Serra, Diego Libkind, Mathias Hutzler, Paula Gonçalves, José Paulo Sampaio
Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single or multiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages...
October 4, 2016: Current Biology: CB
Zoya Zaeem, Lily Zhou, Esma Dilli
Dietary triggers are commonly reported by patients with a variety of headaches, particularly those with migraines. The presence of any specific dietary trigger in migraine patients varies from 10 to 64 % depending on study population and methodology. Some foods trigger headache within an hour while others develop within 12 h post ingestion. Alcohol (especially red wine and beer), chocolate, caffeine, dairy products such as aged cheese, food preservatives with nitrates and nitrites, monosodium glutamate (MSG), and artificial sweeteners such as aspartame have all been studied as migraine triggers in the past...
November 2016: Current Neurology and Neuroscience Reports
Guanshen Yuan, Jie Ren, Xiaoyu Ouyang, Liying Wang, Mengze Wang, Xiaodong Shen, Bolin Zhang, Baoqing Zhu
This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol...
October 2, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Stephanie A Stern, Yvonne M Terry-McElrath, Megan E Patrick
Young adult binge drinking prevalence has been widely researched. However, beverage-specific binge drinking rates for beer, liquor, wine, and wine coolers have not yet been documented for this age group. This study examines consumption of specific beverages (i.e., 5+ drinks in a row in the past two weeks) by young adults aged 19/20. Data from the national Monitoring the Future study were collected one or two years after high school from 2004 to 2014 (n=2004). Logistic regression was used to examine associations between beverage-specific 5+ drinking and gender, race/ethnicity, parent education, college status, and cohort year...
September 23, 2016: Addictive Behaviors
Wilson José Fernandes Lemos Junior, Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, Viviana Corich
[This corrects the article on p. 1249 in vol. 7, PMID: 27574517.].
2016: Frontiers in Microbiology
P Domizio, Y Liu, L F Bisson, D Barile
The present work demonstrates that yeasts belonging to the Schizosaccharomyces genus release a high quantity of polysaccharides of cell wall origin starting from the onset of the alcoholic fermentation. By the end of the alcoholic fermentation, all of the Schizosaccharomyces yeast strains released a quantity of polysaccharides approximately 3-7 times higher than that released by a commercial Saccharomyces cerevisiae yeast strain under the same fermentative conditions of synthetic juice. A higher content of polysaccharide was found in media fermented by Schizosaccharomyces japonicus with respect to that of Schizosaccharomyces pombe...
February 2017: Food Microbiology
Rachel Golan, Ilan Shelef, Elad Shemesh, Yaakov Henkin, Dan Schwarzfuchs, Yftach Gepner, Ilana Harman-Boehm, Shula Witkow, Michael Friger, Yoash Chassidim, Idit F Liberty, Benjamin Sarusi, Dana Serfaty, Nitzan Bril, Michal Rein, Noa Cohen, Sivan Ben-Avraham, Uta Ceglarek, Michael Stumvoll, Matthias Blüher, Joachim Thiery, Meir J Stampfer, Assaf Rudich, Iris Shai
OBJECTIVE: To generate evidence-based conclusions about the effect of wine consumption on weight gain and abdominal fat accumulation and distribution in patients with type 2 diabetes. DESIGN: In the 2-year randomized controlled CASCADE (CArdiovaSCulAr Diabetes & Ethanol) trial, patients following a Mediterranean diet were randomly assigned to drink 150 ml of mineral water, white wine or red wine with dinner for 2 years. Visceral adiposity and abdominal fat distribution were measured in a subgroup of sixty-five participants, using abdominal MRI...
October 3, 2016: Public Health Nutrition
Robyn Johnston, Julia Stafford, Hannah Pierce, Mike Daube
INTRODUCTION AND AIMS: In Australia, most alcohol is sold as packaged liquor from off-premises retailers, a market increasingly dominated by supermarket chains. Competition between retailers may encourage marketing approaches, for example, discounting, that evidence indicates contribute to alcohol-related harms. This research documented the nature and variety of promotional methods used by two major supermarket retailers to promote alcohol products in their supermarket catalogues. DESIGN AND METHODS: Weekly catalogues from the two largest Australian supermarket chains were reviewed for alcohol-related content over 12 months...
September 28, 2016: Drug and Alcohol Review
E Fernández-Cruz, M A Álvarez-Fernández, E Valero, A M Troncoso, M C García-Parrilla
Melatonin is a neurohormone involved in the regulation of circadian rhythms in humans. Evidence has recently been found of its occurrence in wines and its role in the winemaking process. The yeast Saccharomyces cerevisiae is consequently thought to be important in Melatonin synthesis, but limited data and reference texts are available on this synthetic pathway. This paper aims to elucidate whether the synthetic pathway of Melatonin in Saccharomyces and non-Saccharomyces strains involves these intermediates...
February 15, 2017: Food Chemistry
Claire Demoury, Pierre Karakiewicz, Marie-Elise Parent
BACKGROUND: Alcohol intake may increase the risk of prostate cancer (PCa). Many previous studies harbored important methodological limitations. METHODS: We conducted a population-based case-control study of PCa comprising 1933 cases and 1994 controls in Montreal, Canada. Lifetime alcohol consumption was elicited, by type of beverage, during in-person interviews. Odds ratios (OR) and 95% confidence intervals (CI) assessed the association between alcohol intake and PCa risk, adjusting for potential confounders and considering the subjects' PCa screening history...
September 21, 2016: Cancer Epidemiology
Natasha Din, Isabel Elaine Allen, William A Satariano, Joshua Demb, Dejana Braithwaite
OBJECTIVE: To determine the association of prediagnostic alcohol consumption with long-term mortality from breast cancer and other causes in a cohort of women with breast cancer. METHODS: We studied a Michigan-based cohort of 939 women aged 40-84 years, who provided complete information about the type, amount and intensity of prediagnostic alcohol consumption. Associations of alcohol consumption, based on weekly volume of alcohol consumption during the year prior to breast cancer diagnosis, with mortality were evaluated in Cox proportional hazards models, with adjustment for sociodemographic factors, body mass index, smoking, comorbidity, tumor characteristics, and treatment...
July 28, 2016: Breast Disease
Elijah Ige Ohimain
Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been produced by contaminating microbes during traditional ethanol fermentation, which is often inoculated spontaneously by mixed microbes, with a potential to produce mixed alcohols...
2016: SpringerPlus
Mari Mohn Paulsen, Jannicke Borch Myhre, Lene Frost Andersen
Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer...
2016: Nutrients
Bruna Angelo Vieira, Vivian Cristine Luft, Maria Inês Schmidt, Lloyd Ellwood Chambless, Dora Chor, Sandhi Maria Barreto, Bruce Bartholow Duncan
The prevalence of the metabolic syndrome is rising worldwide. Its association with alcohol intake, a major lifestyle factor, is unclear, particularly with respect to the influence of drinking with as opposed to outside of meals. We investigated the associations of different aspects of alcohol consumption with the metabolic syndrome and its components. In cross-sectional analyses of 14,375 active or retired civil servants (aged 35-74 years) participating in the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil), we fitted logistic regression models to investigate interactions between the quantity of alcohol, the timing of its consumption with respect to meals, and the predominant beverage type in the association of alcohol consumption with the metabolic syndrome...
2016: PloS One
David Wollan, Duc-Truc Pham, Kerry Leigh Wilkinson
The relative proportion of water and ethanol present in alcoholic beverages can significantly influence the perception of wine sensory attributes. This study therefore investigated changes in wine ethanol concentration due to evaporation from wine glasses. The ethanol content of commercial wines exposed to ambient conditions while in wine glasses was monitored over time. No change in wine ethanol content was observed where glasses were covered with plastic lids, but where glasses were not covered, evaporation had a significant impact on wine ethanol content, with losses from 0...
October 12, 2016: Journal of Agricultural and Food Chemistry
Devorah Heymann, Yaakov Stern, Stephanie Cosentino, Oksana Tatarina-Nulman, Jhedy N Dorrejo, Yian Gu
OBJECTIVE: To examine the relationship between alcohol, both the amount and type, and cognitive decline in a cohort of Alzheimer's disease (AD) patients. METHODS: A cohort of 360 patients with early AD in New York, Boston, Baltimore and Paris were followed-up biannually for up to 19.28 years. At each visit, the cognitive profile of the patients was assessed using the modified Mini-Mental State Examination (mMMSE), and patients' alcohol intake, including beverage type, was reported by patients' primary caregivers...
June 2, 2016: Current Alzheimer Research
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