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https://www.readbyqxmd.com/read/28915966/use-of-anthropogenic-nitrogen-fertilizers-in-agriculture-is-associated-with-per-capita-ethanol-consumption
#1
Keith Fluegge, Kyle Fluegge
It has previously been demonstrated that emissions of the agricultural pollutant, nitrous oxide (N2O), may be a confounder to the relationship between herbicide use and psychiatric impairments, including ADHD. This report attempts to extend this hypothesis by testing whether annual use of anthropogenic nitrogen-based fertilizers in U.S. agriculture (thought to be the most reliable indicator of environmental N2O emissions) is associated with per capita ethanol consumption patterns, a behavior often comorbid with ADHD...
September 2017: Medical Hypotheses
https://www.readbyqxmd.com/read/28913648/combined-effect-of-the-saccharomyces-cerevisiae-lag-phase-and-the-non-saccharomyces-consortium-to-enhance-wine-fruitiness-and-complexity
#2
Warren Albertin, Adrien Zimmer, Cécile Miot-Sertier, Margaux Bernard, Joana Coulon, Virginie Moine, Benoit Colonna-Ceccaldi, Marina Bely, Philippe Marullo, Isabelle Masneuf-Pomarede
Non-Saccharomyces (NS) species that are either naturally present in grape must or added in mixed fermentation with S. cerevisiae may impact the wine's chemical composition and sensory properties. NS yeasts are prevailing during prefermentation and early stages of alcoholic fermentation. However, obtaining the correct balance between S. cerevisiae and NS species is still a critical issue: if S. cerevisiae outcompetes the non-Saccharomyces, it may minimize their impact, while conversely if NS take over S. cerevisiae, it may result in stuck or sluggish fermentations...
September 14, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28887422/glycolytic-functions-are-conserved-in-the-genome-of-the-wine-yeast-hanseniaspora-uvarum-and-pyruvate-kinase-limits-its-capacity-for-alcoholic-fermentation
#3
Anne-Kathrin Langenberg, Frauke J Bink, Lena Wolff, Stefan Walter, Christian von Wallbrunn, Manfred Grossmann, Jürgen J Heinisch, Hans-Peter Schmitz
Hanseniaspora uvarum (anamorph Kloeckera apiculata) is a predominant yeast on wine grapes and other fruits and has a strong influence on wine quality, even when Saccharomyces cerevisiae starter cultures are employed. In this work we sequenced and annotated approximately 93% of the H. uvarum genome. Southern and synteny analyses were employed to construct a map of the seven chromosomes present in a type strain. Comparative determinations of specific enzyme activities within the fermentative pathway in H. uvarum and S...
September 8, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28885582/effect-of-vertical-shoot-positioned-scott-henry-geneva-double-curtain-arch-cane-and-parral-training-systems-on-the-volatile-composition-of-albari%C3%A3-o-wines
#4
Mar Vilanova, Zlatina Genisheva, Miguel Tubio, Katia Álvarez, Jose Ramón Lissarrague, José Maria Oliveira
Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C₆-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages...
September 8, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28873745/study-of-the-influence-of-varietal-amino-acid-profiles-on-the-polyfunctional-mercaptans-released-from-their-precursors
#5
Yohanna Alegre, Laura Culleré, Vicente Ferreira, Purificación Hernández-Orte
Polyfunctional mercaptans such as 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexanol and 3-mercaptohexyl acetate contribute strongly to the varietal aroma of wines. These compounds are released during alcoholic fermentation from their precursors and their concentration is strongly linked to the grape variety. The aim of this work was to determine the effect of nine different amino acid profiles of grape varieties on the release of these polyfunctional mercaptans and on the consumption of their precursors as well as to determine which are the preferred precursors...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28873567/influence-of-lactic-acid-bacteria-strains-on-ester-concentrations-in-red-wines-specific-impact-on-branched-hydroxylated-compounds
#6
Marine Gammacurta, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Jean Christophe Barbe, Virginie Moine, Gilles de Revel
This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried out using industrial starters or indigenous strains, each in triplicate. Ester concentrations were determined by liquid-liquid-extraction- or HS-SPME-GC/MS at various stages in the winemaking process. The levels of most compounds were slightly impacted by LAB, depending on grape variety...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28859473/reactivity-of-cork-extracts-with-catechin-and-malvidin-3-o-glucoside-in-wine-model-solutions-identification-of-a-new-family-of-ellagitannin-derived-compounds-corklins
#7
Joana Azevedo, Ana Fernandes, Joana Oliveira, Natércia Fernandes Brás, Sofia Reis, Paulo Lopes, Isabel Roseira, Miguel Cabral, Nuno Mateus, Victor De Freitas
The aim of this study was to evaluate the reactivity of phenolic compounds extracted from cork stoppers to wine model solutions with two major wine components, namely (+)-catechin and malvidin-3-O-glucoside. Besides the formation of some compounds already described in the literature, these reactions also yielded a new family of ellagitannin-derived compounds, named herein as corklins. This new family of compounds that were found to result from the interaction between ellagitannins in alcoholic solutions and (+)-catechin were structurally characterized by mass spectroscopy, NMR and computational methods...
September 1, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28858670/generalised-inhibitory-impairment-to-appetitive-cues-from-alcoholic-to-non-alcoholic-visual-stimuli
#8
Rebecca L Monk, Adam Qureshi, Charlotte R Pennington, Iain Hamlin
BACKGROUND: Prior research demonstrates that individuals who consume alcohol show diminished inhibitory control towards alcohol-related cues. However, such research contrasts predominantly alcoholic appetitive cues with non-alcoholic, non-appetitive cues (e.g., stationary items). As such, it is not clear whether it is specifically the alcoholic nature of the cues that influences impairments in inhibitory control or whether more general appetitive processes are at play. AIMS: The current study examined the hitherto untested assertion that the disinhibiting effects of alcohol-related stimuli might generalise to other appetitive liquid stimuli, but not to non-appetitive liquid stimuli...
August 28, 2017: Drug and Alcohol Dependence
https://www.readbyqxmd.com/read/28856539/alcohol-types-and-hiv-disease-progression-among-hiv-infected-drinkers-not-yet-on-antiretroviral-therapy-in-russia-and-uganda
#9
Stephen B Asiimwe, Robin Fatch, Gregory Patts, Michael Winter, Christine Lloyd-Travaglini, Nneka Emenyonu, Winnie Muyindike, Allen Kekibiina, Elena Blokhina, Natalia Gnatienko, Evgeny Kruptisky, Debbie M Cheng, Jeffrey H Samet, Judith A Hahn
In HIV-infected drinkers, alcohol types more likely to cause inflammation could plausibly increase the risk of HIV disease progression. We therefore assessed the association between alcohol type and plasma HIV RNA level (HIV viral load) among HIV-infected drinkers not on antiretroviral therapy (ART) in Russia and Uganda. We analyzed the data of participants from cohorts in Russia and Uganda and assessed their HIV viral load at enrollment by the alcohol type predominantly consumed. We defined predominant alcohol type as the alcohol type contributing >50% of total alcohol consumption in the 1 month (Russia) or 3 months (Uganda) prior to enrollment...
August 30, 2017: AIDS and Behavior
https://www.readbyqxmd.com/read/28851901/investigating-the-association-between-alcohol-and-risk-of-head-and-neck-cancer-in-taiwan
#10
Cheng-Chih Huang, Jenn-Ren Hsiao, Wei-Ting Lee, Yao-Chou Lee, Chun-Yen Ou, Chan-Chi Chang, Yu-Cheng Lu, Jehn-Shyun Huang, Tung-Yiu Wong, Ken-Chung Chen, Sen-Tien Tsai, Sheen-Yie Fang, Jiunn-Liang Wu, Yuan-Hua Wu, Wei-Ting Hsueh, Chia-Jui Yen, Shang-Yin Wu, Jang-Yang Chang, Chen-Lin Lin, Yi-Hui Wang, Ya-Ling Weng, Han-Chien Yang, Yu-Shan Chen, Jeffrey S Chang
Although alcohol is an established risk factor of head and neck cancer (HNC), insufficiencies exist in the literature in several aspects. We analyzed detailed alcohol consumption data (amount and type of alcoholic beverage) of 811 HNC patients and 940 controls to evaluate the association between alcohol and HNC by HNC sites and by genotypes of ADH1B and ALDH2. Alcohol was associated with an increased HNC risk in a dose-response relationship, with the highest risk observed for hypopharyngeal cancer, followed by oropharyngeal and laryngeal cancers...
August 29, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28844083/alcohol-use-as-a-comorbidity-and-precipitant-of-primary-headache-review-and-meta-analysis
#11
REVIEW
Rachel E Davis-Martin, Ashley N Polk, Todd A Smitherman
PURPOSE OF REVIEW: In contrast to well-established relationships between headache and affective disorders, the role of alcohol use in primary headache disorders is less clear. This paper provides a narrative overview of research on alcohol use disorders (AUDs) in primary headache and presents a meta-analysis of the role of alcohol as a trigger (precipitant) of headache. RECENT FINDINGS: The majority of studies on AUDs in headache have failed to find evidence that migraine or tension-type headache (TTH) is associated with increased risk for AUDs or problematic alcohol use...
August 26, 2017: Current Pain and Headache Reports
https://www.readbyqxmd.com/read/28843208/color-and-alcohol-removal-for-the-simultaneous-detection-of-amino-acids-and-sugars-in-wine-by-two-dimensional-ion-chromatography
#12
Yun Fa, Yinghui Liu, Aihua Xu, Yuexue Yu, Fangfang Li, Huizhou Liu
An effective pretreatment method for wine color removal by a PS-DVB SPE cartridge and online alcohol elimination by valve switching was presented. The optimum parameters for color removal were investigated: 40-μm and 100Å poly (styrene)-divinylbenzene (PS-DVB) (0.4g) was selected as the color removal material and 5mL of ethanol (10%) as the elution solvent for sample pretreatment under given condition. Moreover, an accurate and automated two-dimensional ion chromatography method for the simultaneous detection of amino acids and sugars was achieved with two valves after injection without alcohol interference...
August 18, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28803762/apigenin-protects-against-alcohol-induced-liver-injury-in-mice-by-regulating-hepatic-cyp2e1-mediated-oxidative-stress-and-ppar%C3%AE-mediated-lipogenic-gene-expression
#13
Feng Wang, Jin-Cheng Liu, Rui-Jun Zhou, Xi Zhao, Mei Liu, Hua Ye, Mei-Lin Xie
Alcohol is a major cause of liver injury, and there are currently no ideal pharmacological reagents that can prevent or reverse this disease. Apigenin is one of the most common flavonoids present in numerous plants and has many beneficial effects. But whether or not apigenin may protect against alcohol-induced liver injury remains unknown. Our aim was to examine the effect and potential mechanisms. The experimental mice were given 56% erguotou wine or simultaneously given apigenin 150-300 mg/kg by gavage for 30 days...
August 10, 2017: Chemico-biological Interactions
https://www.readbyqxmd.com/read/28791127/patterns-of-genomic-and-phenomic-diversity-in-wine-and-table-grapes
#14
Zoë Migicovsky, Jason Sawler, Kyle M Gardner, Mallikarjuna K Aradhya, Bernard H Prins, Heidi R Schwaninger, Carlos D Bustamante, Edward S Buckler, Gan-Yuan Zhong, Patrick J Brown, Sean Myles
Grapes are one of the most economically and culturally important crops worldwide, and they have been bred for both winemaking and fresh consumption. Here we evaluate patterns of diversity across 33 phenotypes collected over a 17-year period from 580 table and wine grape accessions that belong to one of the world's largest grape gene banks, the grape germplasm collection of the United States Department of Agriculture. We find that phenological events throughout the growing season are correlated, and quantify the marked difference in size between table and wine grapes...
2017: Horticulture Research
https://www.readbyqxmd.com/read/28783003/probabilistic-dietary-exposure-to-ethyl-carbamate-from-fermented-foods-and-alcoholic-beverages-in-the-korean-population
#15
B Choi, D Ryu, C-I Kim, J-Y Lee, A Choi, E Koh
The occurrence of ethyl carbamate was investigated in fermented foods and alcoholic beverages of the Korean total diet study. The concentrations of ethyl carbamate ranged from not detected to 166.5 μg kg(-1). Dietary exposure to ethyl carbamate was estimated by the probabilistic method. Estimated intakes of ethyl carbamate from foods and alcoholic beverages were 4.12 ng kg(-1) body weight (bw) per day for average consumers and 12.37 ng kg(-1) bw/day for 95th percentile high consumers. The major foods contributing to ethyl carbamate exposure were soy sauce (63%), followed by maesilju (plum liqueur, 30%), whisky (5%), and bokbunjaju (black raspberry wine, 2%)...
September 4, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28767146/a-randomized-trial-of-effects-of-alcohol-on-cytochrome-p450-eicosanoids-mediators-of-inflammation-resolution-and-blood-pressure-in-men
#16
Anne E Barden, Venus Chavez, Michael Phillips, Emilie Mas, Lawrence J Beilin, Kevin D Croft, Trevor A Mori, Ian B Puddey
BACKGROUND: Cardiovascular effects of alcohol consumption may be influenced by both pro- and anti-inflammatory mechanisms. We previously showed that chronic alcohol consumption increased blood pressure (BP), oxidative stress, and 20-hydroxyeicosatetraenoic acid (20-HETE), a vasoconstrictor and pro-inflammatory eicosanoid synthesized by cytochrome P450 (CYP450) enzymes from arachidonic acid. This study in men examined the effect of consuming red wine (RW) on BP in relation to changes in 20-HETE, oxidative stress (F2 -isoprostanes), markers of inflammation, anti-inflammatory CYP450 epoxyeicosatrienoic acids (EETs), and specialized pro-resolving mediators of inflammation (SPMs) derived from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)...
August 2, 2017: Alcoholism, Clinical and Experimental Research
https://www.readbyqxmd.com/read/28764008/2-methylbutyl-acetate-in-wines-enantiomeric-distribution-and-sensory-impact-on-red-wine-fruity-aroma
#17
Margaux Cameleyre, Georgia Lytra, Sophie Tempere, Jean-Christophe Barbe
Enantiomers of 2-methylbutyl acetate were assayed in red and white commercial wines from various vintages and origins, using chiral gas chromatography (γ-cyclodextrin), revealing the exclusive presence of the S-enantiomeric form. Results also confirmed that (S)-2-methylbutyl acetate levels were generally higher in red than white wines of the same age, and that acetate levels increased gradually during ageing. Olfactory threshold of (S)-2-methylbutyl acetate was evaluated at 313µg/L in dilute alcohol solution (12% v/v) and 1083µg/L in a fruity aromatic reconstitution, reflecting its presence in wines at subthreshold concentrations...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28763997/aroma-enhancement-of-cherry-juice-and-wine-using-exogenous-glycosidases-from-mould-yeast-and-lactic-acid-bacteria
#18
A Wilkowska, E Pogorzelski
This study investigates the collateral activity of glycosidases in commercial pectinase preparations, and the release of aromas from their glycosidic counterparts in model cherry juices. It also examines possibilities for further enzymatic flavor modifications to cherry wine. The volatile aglycones released varied depending on the substrate specificities of the pectinolytic preparation, strain of yeast and bacteria used. Considerably larger amounts of monoterpenes, aliphatic alcohols and benzene derivatives, were released using pectinolytic preparations...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28763947/changes-in-sparkling-wine-aroma-during-the-second-fermentation-under-co2-pressure-in-sealed-bottle
#19
Rafael Martínez-García, Teresa García-Martínez, Anna Puig-Pujol, Juan Carlos Mauricio, Juan Moreno
High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO2 overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure conditions. The data were subjected to statistical analysis allowing differentiating between the base wine and the wine samples taken in the middle and at the end of fermentation...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28757560/microorganisms-in-fermented-apple-beverages-current-knowledge-and-future-directions
#20
REVIEW
Fabien J Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet
Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied...
July 25, 2017: Microorganisms
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