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https://www.readbyqxmd.com/read/28077105/the-prevalence-of-the-metabolic-syndrome-in-a-farm-worker-community-in-the-boland-district-south-africa
#1
Maritza J Kruger, Theo A Nell
BACKGROUND: In South Africa, not much is known about MetS in farm working communities. This study aimed to describe the prevalence of the MetS in a farm working population from the Boland winelands district of the Western Cape, South Africa. METHODS: A cross-sectional study was followed among farm workers (aged 20-60 years) from surrounding wine estates. The questionnaires used described socio-demographic status, ethnic background, alcohol consumption, smoking, exercise and daily medication...
January 11, 2017: BMC Public Health
https://www.readbyqxmd.com/read/28071800/influence-of-fermentation-process-on-the-anthocyanin-composition-of-wine-and-vinegar-elaborated-from-strawberry
#2
Ruth Hornedo-Ortega, M Antonia Álvarez-Fernández, Ana B Cerezo, Isidoro Garcia-Garcia, Ana M Troncoso, M Carmen Garcia-Parrilla
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28069205/study-of-a-laboratory-scaled-new-method-for-the-accelerated-continuous-ageing-of-wine-spirits-by-applying-ultrasound-energy
#3
M J Delgado-González, M M Sánchez-Guillén, M V García-Moreno, M C Rodríguez-Dodero, C García-Barroso, D A Guillén-Sánchez
During the ageing of brandies, many physicochemical processes take place involving the distilled spirit and the wood of the casks. Because of these reactions, the polyphenolic content of brandies and their content of organic acids increase with the ageing. These reactions are slow, and the ageing of high-quality brandies takes several years. In this paper, the development of a system that uses the circulation of the wine distillate through encapsulated American oak chips and the application of ultrasound energy with the aim of producing aged wine spirits has been carried out, and the influences of the operation variables over the characteristics of the produced drink have been measured...
May 2017: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/28067938/health-status-of-homeless-persons-a-pilot-study-in-the-padua-municipal-dorm
#4
S Levorato, G Bocci, G Troiano, G Messina, N Nante
OBJECTIVES: Homeless persons can be considered a vulnerable group and several studies showed in this group an higher prevalence of chronic and infectious diseases, a lower mental health status, and a higher abuse of alcohol. The aim of our study was to investigate the health status of homeless in Padua, Italy, administering a questionnaire composed by SF-36 and EQ-5D. DESIGN: We conducted a cross-sectional study from 15 December 2015 to 15 February 2016. SETTING AND PARTICIPANTS: We enrolled in our study 73 homeless persons welcomed in the municipal dorm of Padua...
January 2017: Annali di Igiene: Medicina Preventiva e di Comunità
https://www.readbyqxmd.com/read/28061327/lowering-histamine-formation-in-a-red-ribera-del-duero-wine-spain-by-using-an-indigenous-o-oeni-strain-as-a-malolactic-starter
#5
Carmen Berbegal, Yaiza Benavent-Gil, Eva Navascués, Almudena Calvo, Clara Albors, Isabel Pardo, Sergi Ferrer
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity...
December 26, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28043775/innovation-chinese-rice-wine-brewing-technology-by-bi-acidification-to-exclude-rice-soaking-process
#6
Xiao Lu Wei, Shuang Ping Liu, Jian Shen Yu, Yong Jian Yu, Sheng Hu Zhu, Zhi Lei Zhou, Jian Hu, Jian Mao
As a traditional fermented alcoholic beverage of China, Chinese rice wine (CRW) had a long history of more than 5000 years. Rice soaking process was the most crucial step during CRW brewing process, because rice soaking quality directly determined the quality of CRW. However, rice soaking water would cause the eutrophication of water bodies and waste of water. The longer time of rice soaking, the higher the content of biogenic amine, and it would have a huge impact on human health. An innovation brewing technology was carried out to exclude the rice soaking process and the Lactobacillus was added to make up for the total acid...
December 30, 2016: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28042284/assessing-the-impact-of-stricter-alcohol-advertising-standards-the-case-of-beam-global-spirits
#7
Craig S Ross, Alicia Sparks, David H Jernigan
Reducing youth exposure to alcohol advertising is a global health priority. In most countries around the world, the alcohol industry is given the opportunity to regulate itself with respect to advertising practices. Generally, the alcohol industry self-regulations are lax, allowing youth to be disproportionately exposed to alcohol advertising. However, Beam Global Spirits and Wine (Beam) voluntarily adopted more restrictive advertising standards in the United States in 2007. This study assessed Beam's compliance with their new standard and estimates its effect on youth exposure and advertising costs...
August 2016: J Public Aff
https://www.readbyqxmd.com/read/28040157/monitoring-the-mycobiota-during-greco-di-tufo-and-aglianico-wine-fermentation-by-18s-rrna-gene-sequencing
#8
Francesca De Filippis, Antonietta La Storia, Giuseppe Blaiotta
Spontaneous alcoholic fermentation of grape must is a complex process, carried out by indigenous yeast populations arising from the vineyard or the winery environment and therefore representing an autochthonous microbial terroir of the production area. Microbial diversity at species and biotype level is extremely important in order to develop the composite and typical flavour profile of DOCG (Appellation of Controlled and Guaranteed Origin) wines. In this study, we monitored fungal populations involved in spontaneous fermentations of Aglianico and Greco di Tufo grape must by high-throughput sequencing (HTS) of 18S rRNA gene amplicons...
May 2017: Food Microbiology
https://www.readbyqxmd.com/read/28036078/dibasic-ammonium-phosphate-application-enhances-aromatic-compound-concentration-in-bog-bilberry-syrup-wine
#9
Shao-Yang Wang, Yi-Qing Li, Teng Li, Hang-Yu Yang, Jie Ren, Bo-Lin Zhang, Bao-Qing Zhu
A nitrogen deficiency always causes bog bilberry syrup wine to have a poor sensory feature. This study investigated the effect of nitrogen source addition on volatile compounds during bog bilberry syrup wine fermentation. The syrup was supplemented with 60, 90, 120 or 150 mg/L dibasic ammonium phosphate (DAP) before fermentation. Results showed that an increase of DAP amounts accelerated fermentation rate, increased alcohol content, and decreased sugar level. Total phenol and total flavonoid content were also enhanced with the increase of DAP amounts...
December 29, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28036063/fully-automated-trimethylsilyl-tms-derivatisation-protocol-for-metabolite-profiling-by-gc-ms
#10
Erica Zarate, Veronica Boyle, Udo Rupprecht, Saras Green, Silas G Villas-Boas, Philip Baker, Farhana R Pinu
Gas Chromatography-Mass Spectrometry (GC-MS) has long been used for metabolite profiling of a wide range of biological samples. Many derivatisation protocols are already available and among these, trimethylsilyl (TMS) derivatisation is one of the most widely used in metabolomics. However, most TMS methods rely on off-line derivatisation prior to GC-MS analysis. In the case of manual off-line TMS derivatisation, the derivative created is unstable, so reduction in recoveries occurs over time. Thus, derivatisation is carried out in small batches...
December 29, 2016: Metabolites
https://www.readbyqxmd.com/read/28025850/estimating-latent-trends-in-multivariate-longitudinal-data-via-parafac2-with-functional-and-structural-constraints
#11
Nathaniel E Helwig
Longitudinal data are inherently multimode in the sense that such data are often collected across multiple modes of variation, for example, time × variables × subjects. In many longitudinal studies, multiple variables are collected to measure some latent construct(s) of interest. In such cases, the goal is to understand temporal trends in the latent variables, as well as individual differences in the trends. Multimode component analysis models provide a powerful framework for discovering latent trends in longitudinal data...
December 26, 2016: Biometrical Journal. Biometrische Zeitschrift
https://www.readbyqxmd.com/read/28011906/saccharomyces-uvarum-is-responsible-for-the-traditional-fermentation-of-apple-chicha-in-patagonia
#12
M E Rodríguez, L Pérez-Través, M P Sangorrín, E Barrio, A Querol, C A Lopes
Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina and Chile). In the present work we identified the yeast microbiota associated with this fermentation, and characterized genetically those belonging to the genus Saccharomyces Both Saccharomyces cerevisiae and Saccharomyces uvarum were found in the analyzed fermentations. Phylogenetic and population structure analyses based on genes sequence analysis were carried out for both S. cerevisiae and S...
December 23, 2016: FEMS Yeast Research
https://www.readbyqxmd.com/read/27999345/combined-use-of-s-pombe-and-l-thermotolerans-in-winemaking-beneficial-effects-determined-through-the-study-of-wines-analytical-characteristics
#13
Ángel Benito, Fernando Calderón, Santiago Benito
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria. In warm countries, problems during the malolactic fermentation arise because of the high pH of the must, which makes it very difficult to properly control the process...
December 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27993913/direct-stamp-of-technology-or-origin-on-the-genotypic-and-phenotypic-variation-of-indigenous-saccharomyces-cerevisiae-population-in-a-natural-model-of-boiled-grape-juice-fermentation-into-traditional-msalais-wine-in-china
#14
Li-Xia Zhu, Guan-Qiong Wang, Ju-Lan Xue, Dong-Qi Gou, Chang-Qing Duan
Saccharomyces cerevisiae strains worldwide show genetic and phenotypic diversity and their population substructures are greatly affected by their technological application or geographical origins. Msalais is a traditional wine obtained via a unique method of spontaneous fermentation of local boiled grape juice in Southern Xinjiang. We analyzed 436 indigenous S. cerevisiae strains associated with Msalais fermentation. These strains were highly diverse with respect to the inter-delta region and 24 phenotypic traits, with apparent differentiation according to strain origins and technologies used to produce Msalais...
December 18, 2016: FEMS Yeast Research
https://www.readbyqxmd.com/read/27987474/temperature-and-co2-dependency-of-the-photosynthetic-photon-flux-density-responses-of-leaves-of-vitis-vinifera-cvs-chardonnay-and-merlot-grown-in-a-hot-climate
#15
Dennis H Greer
Comparisons of the photosynthetic responses to light and temperature between related cultivars are important to understand how well matched they are to the climate where they are grown. Photosynthetic light responses at a range of leaf temperatures and two CO2 concentrations were measured on leaves of two grapevine cultivars (Vitis vinifera L.) Chardonnay and Merlot vines growing in field conditions. The objective was to assess the interaction between photon flux density (PFD), leaf temperature and CO2 on photosynthesis and to compare the two cultivars...
December 13, 2016: Plant Physiology and Biochemistry: PPB
https://www.readbyqxmd.com/read/27981683/use-of-torulaspora-delbrueckii-and-saccharomyces-cerevisiae-in-semi-industrial-sequential-inoculation-to-improve-quality-of-palomino-and-chardonnay-wines-in-warm-climates
#16
Belén Puertas, María J Jiménez, Emma Cantos-Villar, Jesús M Cantoral, María E Rodríguez
AIMS: We have evaluated for the first time the impact of two commercial yeast strains (Torulaspora delbrueckii TD291 and Saccharomyces cerevisiae QA23) inoculated sequentially in musts of Chardonnay and Palomino fino grape varieties grown under warm climate (South West of Spain). METHODS AND RESULTS: Semi-industrial scale alcoholic fermentations were performed during the 2011 and 2012 harvests. Implantation analyses demonstrated that T. delbrueckii became the predominant strain until the end of the alcoholic fermentation phase...
December 15, 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/27979138/varieties-production-composition-and-health-benefits-of-vinegars-a-review
#17
REVIEW
Chin Wai Ho, Azwan Mat Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Seng Joe Lim
Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27975130/does-alcohol-consumption-modify-the-risk-of-endometrial-cancer-a-dose-response-meta-analysis-of-prospective-studies
#18
Quan Zhou, Peng Guo, Hui Li, Xiao-Dan Chen
BACKGROUND: Epidemiological studies have provided controversial evidence of an association between alcohol intake and endometrial cancer (EC) risk. The World Cancer Research Fund/American Institute for Cancer Research classifies alcohol as having a "limited-no conclusion" grade of evidence in the Endometrial Cancer 2013 Report (the latest version). OBJECTIVE: The purpose of this meta-analysis is to systematically analyze the effect of alcohol intake on EC risk. METHODS: We conducted a dose-response meta-analysis of prospective cohort studies identified from the PubMed, Embase, Cochrane Library and China Biological Medicine databases...
December 14, 2016: Archives of Gynecology and Obstetrics
https://www.readbyqxmd.com/read/27973740/clinical-features-and-factors-associated-with-non-carious-cervical-lesions-and-dentin-hypersensitivity
#19
Karina Tiemi Yoshizaki, Luciana Fávaro Francisconi-Dos-Rios, Maria Angela Pita Sobral, Ana Cecília Corrêa Aranha, Fausto Medeiros Mendes, Taís Scaramucci
Determining the factors associated with NCCLs and DH in populations, could guide the implementation of specific preventive measures. This study evaluated the clinical features and factors associated with non-carious cervical lesions (NCCLs) and dentin hypersensitivity (DH) in a Brazilian population. The participants were 118 patients at the Dentistry Clinic of our dental school. They completed an interview to obtain personal information and determine the possible factors associated with NCCLs and DH. Clinical examination was undertaken to record the NCCLs, shape of the lesion, and certain occlusal factors...
December 14, 2016: Journal of Oral Rehabilitation
https://www.readbyqxmd.com/read/27957628/combined-effects-of-fermentation-temperature-and-ph-on-kinetic-changes-of-chemical-constituents-of-durian-wine-fermented-with-saccharomyces-cerevisiae
#20
Yuyun Lu, Marilyn Kai Wen Voon, Dejian Huang, Pin-Rou Lee, Shao-Quan Liu
This study investigated the effects of temperature (20 and 30 °C) and pH (pH 3.1, 3.9) on kinetic changes of chemical constituents of the durian wine fermented with Saccharomyces cerevisiae. Temperature significantly affected growth of S. cerevisiae EC-1118 regardless of pH with a higher temperature leading to a faster cell death. The pH had a more significant effect on ethanol production than temperature with higher production at 20 °C (5.95%, v/v) and 30 °C (5.56%, v/v) at pH 3.9, relative to that at pH 3...
December 12, 2016: Applied Microbiology and Biotechnology
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