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https://www.readbyqxmd.com/read/28421982/simultaneous-determination-of-volatile-organic-compounds-in-commercial-alcoholic-beverages-by-gas-chromatography-with-flame-ionization-detection
#1
Hyung Min Kim, Gun Yang, Jung Yoon Kim, Sang Jun Yoon, Byong-Kyu Shin, Jeongmi Lee, Jeong Hill Park, Sung Won Kwon
A simple and fast method was developed for the determination of volatile organic compounds in alcoholic beverages. Eleven volatile organic compounds (acetaldehyde, methanol, 2-propanol, <italic>tert</italic>-butanol, 1-propanol, ethyl acetate, 2-butanol, isobutanol, 1-butanol, 3-methyl-1butanol, and 2-methyl-1-butanol) in alcoholic beverages were analyzed with a simple direct-injection method using GC with flame ionization detection. These compounds should be monitored in the QC of production processes because they are detrimental to human health...
April 18, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28417982/total-and-beverage-specific-alcohol-intake-and-the-risk-of-aggressive-prostate-cancer-a-case-control-study
#2
N P Papa, R J MacInnis, H Jayasekara, D R English, D Bolton, I D Davis, N Lawrentschuk, J L Millar, J Pedersen, G Severi, M C Southey, J L Hopper, G G Giles
BACKGROUND: Ethanol in alcoholic beverages is a known carcinogen, but its association with aggressive prostate cancer (APC) is uncertain. Recent studies have shown a modest increase in risk of APC associated with heavy alcohol intake while association for beverage types remain inconsistent. METHODS: Using a case-control design and self-administered questionnaire, we examined the association between APC (high grade and/or advanced stage) and frequency and quantity of alcohol intake 2 years prior to enrolment...
April 18, 2017: Prostate Cancer and Prostatic Diseases
https://www.readbyqxmd.com/read/28416338/separation-and-purification-of-polyphenols-from-red-wine-extracts-using-high-speed-counter-current-chromatography
#3
Yuanyuan Li, Lingxi Li, Yan Cui, Shuting Zhang, Baoshan Sun
Polyphenols are important compounds of red wine owing to their contribution to sensory properties and antioxidant activities. In this study, high-speed counter-current chromatography (HSCCC) coupled with semi-preparative HPLC was used for large-scale separation and purification of polyphenols from red wine extracts. With the solvent system of hexane-ethyl acetate-water (1-50-50), various oligomeric procyanidins including monomer catechin, epicatechin, dimers B1, B2; phenolic acids including coutaric acid, caftaric acid and other type of polyphenols were largely separated within 370min and most of these compounds presented high yields (0...
March 12, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28407969/the-influence-of-pre-fermentative-maceration-and-ageing-factors-on-ester-profile-and-marker-determination-of-pedro-ximenez-sparkling-wines
#4
María José Ruiz-Moreno, José Manuel Muñoz-Redondo, Francisco Julián Cuevas, Almudena Marrufo-Curtido, Juan Manuel León, Pilar Ramírez, José Manuel Moreno-Rojas
The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10°C for 6h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9months of ageing on lees. Sparkling wines with pre-fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28407905/fate-of-ethanol-during-cooking-of-liquid-foods-prepared-with-alcoholic-beverages-theory-and-experimental-studies
#5
Pia Snitkjær, Julia Ryapushkina, Erik Skovenborg, Arne Astrup, Lene Mølskov Bech, Morten Georg Jensen, Jens Risbo
To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28406345/not-your-typical-alcohol-accord-the-long-term-impact-of-a-voluntary-liquor-agreement-in-a-small-australian-town
#6
Richard Midford, John McKenzie, Rachel Mayhead
BACKGROUND: The town of Norseman introduced a Voluntary Liquor Agreement (voluntary restrictions on alcohol sales) in 2008, to reduce problematic drinking. This study examined its long-term impact. METHODS: Quantitative data on alcohol (cask wine, fortified wine, spirits) wholesale sales, hospital emergency visits and alcohol related offenses were compared from before to after the introduction of the restrictions. Qualitative interview data were collected from 10 key informants and from focus groups with Indigenous residents...
April 13, 2017: Substance Use & Misuse
https://www.readbyqxmd.com/read/28401146/effects-of-bunch-rot-botrytis-cinerea-and-powdery-mildew-erysiphe-necator-fungal-diseases-on-wine-aroma
#7
Angela Lopez Pinar, Doris Rauhut, Ernst Ruehl, Andrea Buettner
This study aimed to characterize the effects of bunch rot and powdery mildew on the primary quality parameter of wine, the aroma. The influence of these fungal diseases was studied by comparative Aroma Extract Dilution Analyses (AEDA) and sensory tests. The effect of bunch rot was investigated on three grape varieties, namely White Riesling, Red Riesling and Gewürztraminer and that of powdery mildew on the hybrid Gm 8622-3; thereby, samples were selected that showed pronounced cases of infection to elaborate potential currently unknown effects...
2017: Frontiers in Chemistry
https://www.readbyqxmd.com/read/28398262/effects-of-schiff-base-formation-and-aldol-condensation-on-the-determination-of-aldehydes-in-rice-wine-using-gc-ms
#8
Ji Hye Han, Sang Mi Lee, Young-Suk Kim
The Schiff base reaction and aldol condensation that occur during sample preparation can lead to the reduction of aldehyde content in the analysis of traditional Korean rice wine, makgeolli. The contents of aldehydes were decreased, whereas those of hydroxy carbonyl compounds were increased by increasing the pH. In the presence of added amino acids, the levels of aldehydes in makgeolli were reduced as the amount of the amino acid alanine increased. Also, the contents of hydroxyl carbonyl compounds were reduced by alanine addition as compared to the control...
April 11, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28396809/beer-cider-and-wine-allergy
#9
Rhea A Bansal, Susan Tadros, Amolak S Bansal
Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient's additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient's symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages...
2017: Case Reports in Immunology
https://www.readbyqxmd.com/read/28391827/dispersive-liquid-liquid-microextraction-for-a-rapid-determination-of-glyoxal-in-alcoholic-beverages
#10
María Isabel Rodríguez-Cáceres, Mónica Palomino-Vasco, Nielene Mora-Diez, María Isabel Acedo-Valenzuela
Carbonyl compounds, like glyoxal, methylglyoxal, diacetyl or pentane-2,3-dione, among others, have been widely studied. Besides its endogenous origin, they are originated from foodstuffs and are related to sensorial characteristics in products such as wine and beer. Generally, for their determination, the analytes must be derivatised to adapt them for the detection system and this step takes long time. The main aim of this research was to develop a simultaneous derivatization and extraction method which takes place in only few minutes...
June 1, 2017: Talanta
https://www.readbyqxmd.com/read/28382623/double-maturation-raisonn%C3%A3-e-the-impact-of-on-vine-berry-dehydration-on-the-berry-and-wine-composition-of-merlot-vitis-vinifera-l
#11
Denis Rusjan, Maja Mikulic-Petkovsek
BACKGROUND: Double Maturation Raisonnée (DMR) is a potential canopy measure that affects grape and wine composition. The aim of this work was to study for the first time the DMR impact on the physical, biochemical and sensorial characteristics of the berries and wines of Merlot, one of the world's fastest-expanding grapevine varieties. RESULTS: DMR significantly increased the content of soluble solids (1.2-fold), free amino nitrogen (1.8-fold) and acidity in berries but decreased the weight of 100 berries on harvest (approx...
April 6, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28379884/parental-alcohol-consumption-and-risk-of-leukemia-in-the-offspring-a-systematic-review-and-meta-analysis
#12
Maria A Karalexi, Nick Dessypris, Thomas P Thomopoulos, Evangelos Ntouvelis, Maria Kantzanou, Andreas-Antonios Diamantaras, Maria Moschovi, Margarita Baka, Emmanuel Hatzipantelis, Maria Kourti, Sophia Polychronopoulou, Eftichia Stiakaki, Ana-M Mora, Victor Wunsch-Filho, Claire Infante-Rivard, Dimitrios Loutradis, Eleni Th Petridou
Parental alcohol consumption before and during pregnancy has been linked to adverse outcomes in the offspring including leukemogenesis. We, therefore, aimed to systematically assess and quantitatively synthesize published data on the association of paternal consumption during preconception and maternal consumption during pregnancy with leukemia risk in childhood (0-14 years). Following Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines, we searched PubMed (until February 2016) and the reference lists of the relevant studies...
April 4, 2017: European Journal of Cancer Prevention
https://www.readbyqxmd.com/read/28372238/metabolite-profiling-and-volatiles-of-pineapple-wine-and-vinegar-obtained-from-pineapple-waste
#13
Arianna Roda, Luigi Lucini, Fabrizio Torchio, Roberta Dordoni, Dante Marco De Faveri, Milena Lambri
Vinegar is an inexpensive commodity, and economic considerations require that a relatively low-cost raw material be used for its production. An investigation into the use of a new, alternative substrate - pineapple waste - is described. This approach enables the utilization of the pineapple's (Ananas comosus) peels and core, which are usually discarded during the processing or consumption of the fruit. Using physical and enzymatic treatments, the waste was saccharified, and the resulting substrate was fermented with Saccharomyces cerevisiae for 7-10days under aerobic conditions at 25°C...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372021/drinker-types-harm-and-policy-related-variables-results-from-the-2011-international-alcohol-control-study-in-new-zealand
#14
Martin Wall, Sally Casswell
BACKGROUND: The aim was to identify a typology of drinkers in New Zealand based on alcohol consumption, beverage choice, and public versus private drinking locations and investigate the relationship between drinker types, harms experienced, and policy-related variables. METHODS: Model-based cluster analysis of male and female drinkers including volumes of alcohol consumed in the form of beer, wine, spirits, and ready-to-drinks (RTDs) in off- and on-premise settings...
April 3, 2017: Alcoholism, Clinical and Experimental Research
https://www.readbyqxmd.com/read/28370786/assessment-of-alcoholic-standard-drinks-using-the-munich-composite-international-diagnostic-interview-m-cidi-an-evaluation-and-subsequent-revision
#15
Sören Kuitunen-Paul, Jürgen Rehm, Dirk W Lachenmeier, Firdeus Kadrić, Paula T Kuitunen, Hans-Ulrich Wittchen, Jakob Manthey
The quantity and frequency of alcohol consumption are crucial both in risk assessment as well as epidemiological and clinical research. Using the Munich Composite International Diagnostic Interview (M-CIDI), drinking amounts have been assessed in numerous large-scale studies. However, the accuracy of this assessment has rarely been evaluated. This study evaluates the relevance of drink categories and pouring sizes, and the factors used to convert actual drinks into standard drinks. We compare the M-CIDI to alternative drink assessment instruments and empirically validate drink categories using a general population sample (n = 3165 from Germany), primary care samples (n = 322 from Italy, n = 1189 from Germany), and a non-representative set of k = 22503 alcoholic beverages sold in Germany in 2010-2016...
March 28, 2017: International Journal of Methods in Psychiatric Research
https://www.readbyqxmd.com/read/28362111/alternative-yeasts-for-winemaking-saccharomyces-non-cerevisiae-and-its-hybrids
#16
Roberto Pérez-Torrado, Eladio Barrio, Amparo Querol
Wine fermentation has not significantly changed since ancient times and the most traditional aspects are seen by the market as elements that uplift wine nuances and quality. In recent years, new trends have emerged from the sector in line with consumer preferences, and due to the effects of global climate change on grape ripening. In the first cases the consumers are looking for wines with less ethanol and fruitier aromas and in the second cases the wineries want to reduce the wine alcohol levels and/or astringency...
March 31, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28349255/alcohol-and-red-wine-consumption-but-not-fruit-vegetables-fish-or-dairy-products-are-associated-with-less-endothelial-dysfunction-and-less-low-grade-inflammation-the-hoorn-study
#17
B C T van Bussel, R M A Henry, C G Schalkwijk, J M Dekker, G Nijpels, E J M Feskens, C D A Stehouwer
PURPOSE: Endothelial dysfunction and low-grade inflammation are key phenomena in the pathobiology of cardiovascular disease (CVD). Their dietary modification might explain the observed reduction in CVD that has been associated with a healthy diet rich in fruit, vegetables and fish, low in dairy products and with moderate alcohol and red wine consumption. We investigated the associations between the above food groups and endothelial dysfunction and low-grade inflammation in a population-based cohort of Dutch elderly individuals...
March 27, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28324615/construction-of-low-ethanol-wine-yeasts-through-partial-deletion-of-the-saccharomyces-cerevisiae-pdc2-gene
#18
Raúl Andrés Cuello, Karina Johana Flores Montero, Laura Analía Mercado, Mariana Combina, Iván Francisco Ciklic
We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28316204/-retrospect-of-chinese-herbs-taken-as-tea-drinking
#19
J N Zhu, X L Zhang, H Guo
Tea and wine are time-honored drinks in China. Along with coffee and cocoa, tea, as one of the non-alcoholic plant beverages, is prevailing the world. Tea and Chinese medicine has a very close relationship. Chinese herbs taken as tea forming the tea-like medicinal tea, can be taken frequently at anytime. The application of Chinese herbs taken as tea drinking begins from the Tang Dynasty, flourishes in the Song Dynasty and matures in the Qing Dynasty. The review of its history provides ample evidence of Chinese herbs taken as tea drinking in treating and preventing diseases, as well as providing the clues and references of developing new Chinese herbs taking as tea...
January 28, 2017: Zhonghua Yi Shi za Zhi, Chinese Journal of Medical History
https://www.readbyqxmd.com/read/28303484/alterations-in-microrna-expression-associated-with-alcohol-consumption-in-rectal-cancer-subjects
#20
Lila E Mullany, Jennifer S Herrick, Roger K Wolff, John R Stevens, Martha L Slattery
PURPOSE: Alcohol consumption has been purported to influence many diseases. MicroRNAs (miRNAs) may be influenced by compounds found in alcohol. In this investigation, we test the hypothesis that total alcohol, beer, wine, and hard liquor influence miRNA expression. METHODS: We studied 1447 colorectal (CR) cancer cases with normal CR mucosa and carcinoma miRNA expression data along with alcohol consumption data. We analyzed long-term and long-term and current (LTC) alcohol use for beer, liquor, and wine with miRNA expression between paired carcinoma and normal colon and rectal tissues, adjusting for multiple comparisons using the positive false discovery rate q-value...
March 16, 2017: Cancer Causes & Control: CCC
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