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https://www.readbyqxmd.com/read/29786425/comprehensive-study-of-the-evolution-of-gas-liquid-partitioning-of-acetaldehyde-during-wine-alcoholic-fermentation
#1
Evelyne Aguera, Yannick Sire, Jean-Roch Mouret, Jean-Marie Sablayrolles, Vincent Farines
Determining the gas-liquid partitioning (K_i) of acetaldehyde during alcoholic fermentation is an important step in the optimization of fermentation control with the aim of minimizing the accumulation of this compound responsible for the undesired attributes of green apples and fresh cut grass in wines. In this work, the effect of the main fermentation parameters on the K_i of acetaldehyde was assessed. K_i values were found to be dependent on the temperature and composition of the medium. A non-linear correlation between the evolution of the K_i and fermentation progress was observed, attributed to the strong retention effect of ethanol at low concentrations and it was demonstrated that the partitioning of this specific molecule was not influenced by the CO2 production rate...
May 22, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29784366/raman-spectroscopy-for-wine-analyses-a-comparison-with-near-and-mid-infrared-spectroscopy
#2
Cláudia A Teixeira Dos Santos, Ricardo N M J Páscoa, Patrícia A L S Porto, António L Cerdeira, J M González-Sáiz, C Pizarro, João A Lopes
Routine wine analysis are commonly employed to ensure the quality and safety standards, and to meet consumers' demands and legal requirements. In the last decades, efforts have been done in order to replace the traditional analytical techniques by vibrational spectroscopic techniques such as near infrared (NIR) and mid infrared (MIR) spectroscopy. The potential of these techniques has already been proved by several studies that revealed their ability for the determination of several wine parameters with high levels of precision and accuracy...
August 15, 2018: Talanta
https://www.readbyqxmd.com/read/29766595/highly-deficient-alcohol-health-warning-labels-in-a-high-income-country-with-a-voluntary-system
#3
Georges Tinawi, Tessa Gray, Thomas Knight, Chayce Glass, Nina Domanski, Nick Wilson, Janet Hoek, George Thomson
INTRODUCTION AND AIMS: To examine the prevalence and design elements of the voluntary health warning labels and related industry initiatives on a purposive sample of alcoholic beverage containers sold in New Zealand (NZ), a country with no mandatory health warning labels. DESIGN AND METHODS: We selected a purposive (e.g. low-cost) sample of 59 local and imported beers, wines and ready-to-drink alcoholic beverage containers available in NZ in 2016-2017. We documented the occurrence, content, size, appearance and position of messages concerning drinking during pregnancy, drink-driving, other health effects and industry-led initiatives that could relate to warnings; and collected data about alcohol content, standard drinks, ingredients and energy information...
May 15, 2018: Drug and Alcohol Review
https://www.readbyqxmd.com/read/29744630/novel-wine-yeast-with-aro4-and-tyr1-mutations-that-overproduce-floral-aroma-compounds-2-phenylethanol-and-2-phenylethyl-acetate
#4
Antonio G Cordente, Mark Solomon, Alex Schulkin, I Leigh Francis, Alice Barker, Anthony R Borneman, Christopher D Curtin
It is well established that the choice of yeast used to perform wine fermentation significantly influences the sensory attributes of wines; different yeast species and strains impart different profiles of esters, volatile fatty acids, higher alcohols, and volatile sulphur compounds. Indeed, choice of yeast remains one of the simplest means by which winemakers can modulate the sensory characteristics of wine. Consequently, there are more than 100 commercially available Saccharomyces cerevisiae wine yeast strains available, mostly derived by isolation from vineyards and successful fermentations...
May 9, 2018: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/29742202/chemistry-inspired-by-the-colors-of-fruits-flowers-and-wine
#5
Frank H Quina, Erick L Bastos
An overview is provided of the status of research at the frontiers of investigation of the chemistry and photochemistry of two classes of natural plant pigments, the anthocyanins and the betalains, as well as of the pyranoanthocyanin pigments formed from anthocyanins during the maturation of red wine. Together, anthocyanins and betalains are responsible for almost all of the red, purple and blue colors of fruits and flowers and anthocyanins and pyranoanthocyanins are major contributors to the color of red wines...
2018: Anais da Academia Brasileira de Ciências
https://www.readbyqxmd.com/read/29741618/fermentation-performances-and-aroma-production-of-non-conventional-wine-yeasts-are-influenced-by-nitrogen-preferences
#6
Stéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol
Saccharomyces cerevisiae is currently the most important yeast involved in food fermentations, particularly in oenology. However, several other yeast species occur naturally in grape must that are highly promising for diversifying and improving the aromatic profile of wines. If the nitrogen requirement of S. cerevisiae has been described in detail, those of non-Saccharomyces yeasts remain poorly studied despite their increasingly widespread use in winemaking. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we explored the fermentation performances, the utilization of nitrogen sources and the volatile compound production of ten strains of non-conventional yeasts in pure culture...
May 7, 2018: FEMS Yeast Research
https://www.readbyqxmd.com/read/29739584/a-comparative-study-of-partial-dealcoholisation-versus-early-harvest-effects-on-wine-volatile-and-sensory-profiles
#7
Rocco Longo, John W Blackman, Guillaume Antalick, Peter J Torley, Suzy Y Rogiers, Leigh M Schmidtke
Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation...
September 30, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29735105/improvement-of-flavor-profiles-in-chinese-rice-wine-by-creating-fermenting-yeast-with-superior-ethanol-tolerance-and-fermentation-activity
#8
Yijin Yang, Yongjun Xia, Xiangna Lin, Guangqiang Wang, Hui Zhang, Zhiqiang Xiong, Haiyan Yu, Jianshen Yu, Lianzhong Ai
Producing alcoholic beverages with novel flavor are desirable for winemakers. We created fermenting yeast with superior ethanol tolerance and fermentation activity to improve the flavor profiles of Chinese rice wine. Strategies of ethanol domestication, ultraviolet mutagenesis (UV) and protoplast fusion were conducted to create yeast hybrids with excellent oenological characteristic. The obtained diploid hybrid F23 showed a cell viability of 6.2% under 25% ethanol, whereas its diploid parental strains could not survive under 20% ethanol...
June 2018: Food Research International
https://www.readbyqxmd.com/read/29735066/sensory-profile-of-green-spanish-style-table-olives-according-to-cultivar-and-origin
#9
A López-López, A H Sánchez-Gómez, A Montaño, A Cortés-Delgado, A Garrido-Fernández
This work studies the influence of cultivar and farming area on the sensory profile of green Spanish-style table olives, using Quantitative Descriptive Analysis. The lexicon developed was subsequently applied to samples of Gordal (G), Manzanilla (M), and Hojiblanca (H) from different origins: Arahal (A), Utrera (U), Alameda (Al), Estepa (E), Casariche (C), Alcalá de Guadaira (AG), Posadas (P), and Almendralejo (Am). The analysis of the data by ANOVA, considering the effect of the sample as fixed and those of the panelists and the sessions as random, showed good repeatability (no significant effect of the session)...
June 2018: Food Research International
https://www.readbyqxmd.com/read/29735055/acetaldehyde-released-by-lactobacillus-plantarum-enhances-accumulation-of-pyranoanthocyanins-in-wine-during-malolactic-fermentation
#10
Shaoyang Wang, Siyu Li, Hongfei Zhao, Pan Gu, Yuqi Chen, Bolin Zhang, Baoqing Zhu
This study investigated the evolution of acetaldehyde and pyranoanthocyanins in wine during malolactic fermentation, and further evaluated the correlation between acetaldehyde and pyranoanthocyanins. Cabernet Gernischt wine after alcoholic fermentation was inoculated with four lactic acid bacteria strains. Malolactic fermentation kinetics and wine characteristics were compared. Results showed these strains exhibited different kinetics on wine malolactic fermentation. Wine with Lactobacillus plantarum had lower reducing sugar, total acid, and yellowness...
June 2018: Food Research International
https://www.readbyqxmd.com/read/29734763/a-preliminary-study-of-aroma-composition-and-impact-odorants-of-cabernet-franc-wines-under-different-terrain-conditions-of-the-loess-plateau-region-china
#11
Bao Jiang, Zhen-Wen Zhang
Due to its appropriate climate characteristics, the Loess Plateau region is considered to be one of the biggest optimal regions for producing high-quality mountain wine in China. However, the complex landform conditions of vineyards are conducive to the formation of mountainous microclimates, which ultimately influence the wine quality. This study aimed to elucidate the influences of three terrain conditions of the Loess Plateau region on the aroma compounds of Cabernet Franc wines by using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS)...
May 5, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29727756/a-cross-national-study-of-the-population-level-association-between-alcohol-consumption-and-suicide-rates
#12
Sean Patrick Roche, Meghan L Rogers, William Alex Pridemore
INTRODUCTION: The objective of this study was to explore the association between population-level alcohol consumption and cross-national suicide rates. Suicide mortality rates vary substantially by nation, as do the level and character of alcohol consumption. Only a few prior studies examined this association, however, and they used a small number of nations and failed to test for the multiple hypothesized pathways through which any association may operate. MATERIAL AND METHODS: We obtained data from the World Health Organization for a sample of 83 nations...
April 20, 2018: Drug and Alcohol Dependence
https://www.readbyqxmd.com/read/29706339/the-production-of-aromatic-alcohols-in-non-saccharomyces-wine-yeast-is-modulated-by-nutrient-availability
#13
Beatriz González, Jennifer Vázquez, M Ángeles Morcillo-Parra, Albert Mas, María Jesús Torija, Gemma Beltran
Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability...
September 2018: Food Microbiology
https://www.readbyqxmd.com/read/29705426/potential-probiotic-characterization-of-lactobacillus-reuteri-from-traditional-chinese-highland-barley-wine-and-application-for-room-temperature-storage-drinkable-yogurt
#14
Su Chen, Lin Chen, Lie Chen, Xueliang Ren, Hongjuan Ge, Baolei Li, Guanghui Ma, Xueqin Ke, Jun Zhu, Li Li, Yuhong Feng, Yanjun Li
The aim of this study was to select probiotic strains that could be used in drinkable yogurt to yield viable cells following storage at room temperature (RT). The uniquely high altitude conditions in Tibet and the alcoholic environment of certain products, such as the highland barley wine homemade in Tibet, may induce unusual characteristics of microbial strains. A total of 27 lactic acid bacteria were isolated from homemade highland barley wines. One strain, Lactobacillus reuteri WHH1689, demonstrated no ability for lactose utilization, exhibited a high survival rate during storage at RT in drinkable yogurts, and produced very weak post-acidification...
April 25, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29698021/impact-of-lower-strength-alcohol-labeling-on-consumption-a-randomized-controlled-trial
#15
Milica Vasiljevic, Dominique-Laurent Couturier, Daniel Frings, Antony C Moss, Ian P Albery, Theresa M Marteau
OBJECTIVE: Labels indicating low/light versions of tobacco and foods are perceived as less harmful, which may encourage people to consume more. There is an absence of evidence concerning the impact on consumption of labeling alcohol products as lower in strength. The current study tests the hypothesis that labeling wine and beer as lower in alcohol increases their consumption. METHOD: Weekly wine and beer drinkers (n = 264) sampled from a representative panel of the general population of England were randomized to one of three groups to taste test drinks in a bar-laboratory varying only in the label displayed; Group 1: verbal descriptor Super Low combined with 4% alcohol by volume (ABV) for wine/1% ABV for beer; Group 2: verbal descriptor Low combined with 8% ABV for wine/3% ABV for beer; Group 3: no verbal descriptors of strength (Regular)...
April 26, 2018: Health Psychology: Official Journal of the Division of Health Psychology, American Psychological Association
https://www.readbyqxmd.com/read/29696002/aromatic-amino-acid-derived-compounds-induce-morphological-changes-and-modulate-the-cell-growth-of-wine-yeast-species
#16
Beatriz González, Jennifer Vázquez, Paul J Cullen, Albert Mas, Gemma Beltran, María-Jesús Torija
Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We evaluated the effects of these compounds on growth parameters in 16 different wine yeasts, including non- Saccharomyces wine strains, for which the effects of these compounds have not been well-defined. Serotonin, tryptamine, and tryptophol negatively influenced yeast growth, whereas phenylethanol and tyrosol specifically affected non- Saccharomyces strains...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29685174/drinking-alcohol-is-associated-with-variation-in-the-human-oral-microbiome-in-a-large-study-of-american-adults
#17
Xiaozhou Fan, Brandilyn A Peters, Eric J Jacobs, Susan M Gapstur, Mark P Purdue, Neal D Freedman, Alexander V Alekseyenko, Jing Wu, Liying Yang, Zhiheng Pei, Richard B Hayes, Jiyoung Ahn
BACKGROUND: Dysbiosis of the oral microbiome can lead to local oral disease and potentially to cancers of the head, neck, and digestive tract. However, little is known regarding exogenous factors contributing to such microbial imbalance. RESULTS: We examined the impact of alcohol consumption on the oral microbiome in a cross-sectional study of 1044 US adults. Bacterial 16S rRNA genes from oral wash samples were amplified, sequenced, and assigned to bacterial taxa...
April 24, 2018: Microbiome
https://www.readbyqxmd.com/read/29685094/effects-of-alcoholic-beverage-treatment-on-spatial-learning-and-fear-memory-in-mice
#18
Narumi Hashikawa-Hobara, Shuta Mishima, Shotaro Nagase, Keishi Morita, Ami Otsuka, Naoya Hashikawa
Although chronic ethanol treatment is known to impair learning and memory, humans commonly consume a range of alcoholic beverages. However, the specific effects of some alcoholic beverages on behavioral performance are largely unknown. The present study compared the effects of a range of alcoholic beverages (plain ethanol solution, red wine, sake and whiskey; with a matched alcohol concentration of 10%) on learning and memory. 6-week-old C57BL6J mice were orally administered alcohol for 7 weeks. The results revealed that red wine treatment exhibited a trend toward improvement of spatial memory and advanced extinction of fear memory...
April 24, 2018: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/29680068/impact-of-lactobacillus-plantarum-on-thiol-precursor-biotransformation-leading-to-production-of-3-sulfanylhexan-1-ol
#19
Hideki Takase, Kanako Sasaki, Daiki Kiyomichi, Hironori Kobayashi, Hironori Matsuo, Ryoji Takata
3-Sulfanylhexan-1-ol (3SH) is an important contributor to the fruity notes of wine. 3SH exists as odorless precursors in grape and its release from the precursors is generally mediated by yeast during alcoholic fermentation. Here, the impact of lactic acid bacteria on 3SH production was investigated. Among the species tested, only Lactobacillus plantarum released 3SH from S-3-(hexan-1-ol)-l-cysteine (3SH-S-cys) and S-3-(hexan-1-ol)-l-cysteinylglycine (3SH-S-cysgly) in the whole-cell biotransformation assay...
September 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29680044/comparison-of-consecutive-harvests-versus-blending-treatments-to-produce-lower-alcohol-wines-from-cabernet-sauvignon-grapes-impact-on-wine-volatile-composition-and-sensory-properties
#20
Olaf J Schelezki, Katja Šuklje, Paul K Boss, David W Jeffery
This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe crop with "green harvest wine" or water to adjust initial sugar concentrations. Resulting wines were assessed for their volatile compositions and sensory characteristics to evaluate the suitability of this winemaking approach to managing wine alcohol concentrations in warm viticulture regions. Wines from water or green harvest wine substitution were also compared to wines of similar alcohol content produced from earlier harvested grapes...
September 1, 2018: Food Chemistry
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