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https://www.readbyqxmd.com/read/27916121/development-of-an-indirect-elisa-for-the-determination-of-ethyl-carbamate-in-chinese-rice-wine
#1
Lin Luo, Hong-Tao Lei, Jin-Yi Yang, Gong-Liang Liu, Yuan-Ming Sun, Wei-Dong Bai, Hong Wang, Yu-Dong Shen, Sui Chen, Zhen-Lin Xu
The widespread occurrence of ethyl carbamate (EC, 89.09 Da), a group 2A carcinogen, in fermented foods and alcoholic beverages has raised worldwide public health concern. Immunoassay for EC is unavailable due to the simple and small structure of EC. In this work, an initial attempt to produce antibody specific for EC, by using 4-((ethoxycarbonyl)amino)butanoic acid as hapten, was made but failed. However, since EC can easily react with 9-xanthydrol to form xanthyl ethyl carbamate (XEC), two haptens based on XEC structure were designed and synthesized...
January 15, 2017: Analytica Chimica Acta
https://www.readbyqxmd.com/read/27915238/pontine-changes-in-metabolites-and-axonal-fibres-of-rats-following-four-week-alcohol-exposure-in-vivo-diffusion-tensor-imaging-and-1h-magnetic-resonance-spectroscopy-study-at-7-0-t
#2
Jianming Luo, Zhiwei Shen, Guang Chen, Dian Wang, Xiaojun Yu
AIMS: We characterized the metabolite content and axonal fibre changes in the rat pontine, in vivo, using (1)H-magnetic resonance spectroscopy (1H-MRS) and diffusion tensor imaging (DTI) with a 7.0 T magnetic resonance imaging (MRI) scanner following chronic alcohol administration to explore new indicators for the early diagnosis and treatment of chronic alcoholism. METHODS: Forty male Sprague-Dawley rats were randomly divided into the EtOH and control groups (water group)...
December 3, 2016: Alcohol and Alcoholism: International Journal of the Medical Council on Alcoholism
https://www.readbyqxmd.com/read/27913851/impact-of-oxygenation-on-the-performance-of-three-non-saccharomyces-yeasts-in-co-fermentation-with-saccharomyces-cerevisiae
#3
Kirti Shekhawat, Florian F Bauer, Mathabatha E Setati
The sequential or co-inoculation of grape must with non-Saccharomyces yeast species and Saccharomyces cerevisiae wine yeast strains has recently become a common practice in winemaking. The procedure intends to enhance unique aroma and flavor profiles of wine. The extent of the impact of non-Saccharomyces strains depends on their ability to produce biomass and to remain metabolically active for a sufficiently long period. However, mixed-culture wine fermentations tend to become rapidly dominated by S. cerevisiae, reducing or eliminating the non-Saccharomyces yeast contribution...
December 2, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27909090/alcohol-intake-and-risk-of-incident-melanoma-a-pooled-analysis-of-three-prospective-studies-in-the-united-states
#4
Andrew Rivera, Hongmei Nan, Tricia Li, Abrar Qureshi, Eunyoung Cho
BACKGROUND: Alcohol consumption is associated with increased risk of numerous cancers, but existing evidence for an association with melanoma is equivocal. No study has evaluated the association with different anatomic locations of melanoma. METHODS: We used data from three large prospective cohort studies to investigate whether alcohol intake was associated with risk of melanoma. Alcohol intake was assessed repeatedly by food-frequency questionnaires. A Cox proportional hazards model was used to calculate multivariate-adjusted hazard ratios (HRs)...
December 2016: Cancer Epidemiology, Biomarkers & Prevention
https://www.readbyqxmd.com/read/27905961/estimating-average-alcohol-consumption-in-the-population-using-multiple-sources-the-case-of-spain
#5
Luis Sordo, Gregorio Barrio, María J Bravo, Joan R Villalbí, Albert Espelt, Montserrat Neira, Enrique Regidor
BACKGROUND: National estimates on per capita alcohol consumption are provided regularly by various sources and may have validity problems, so corrections are needed for monitoring and assessment purposes. Our objectives were to compare different alcohol availability estimates for Spain, to build the best estimate (actual consumption), characterize its time trend during 2001-2011, and quantify the extent to which other estimates (coverage) approximated actual consumption. METHODS: Estimates were: alcohol availability from the Spanish Tax Agency (Tax Agency availability), World Health Organization (WHO availability) and other international agencies, self-reported purchases from the Spanish Food Consumption Panel, and self-reported consumption from population surveys...
June 2, 2016: Population Health Metrics
https://www.readbyqxmd.com/read/27896529/acetaldehyde-kinetics-of-enological-yeast-during-alcoholic-fermentation-in-grape-must
#6
Erhu Li, Ramón Mira de Orduña
Acetaldehyde strongly binds to the wine preservative SO2 and, on average, causes 50-70 mg l(-1) of bound SO2 in red and white wines, respectively. Therefore, a reduction of bound and total SO2 concentrations necessitates knowledge of the factors that affect final acetaldehyde concentrations in wines. This study provides a comprehensive analysis of the acetaldehyde production and degradation kinetics of 26 yeast strains of oenological relevance during alcoholic fermentation in must under controlled anaerobic conditions...
November 28, 2016: Journal of Industrial Microbiology & Biotechnology
https://www.readbyqxmd.com/read/27889152/application-of-flow-cytometry-to-wine-microorganisms
#7
REVIEW
Cédric Longin, Clément Petitgonnet, Michèle Guilloux-Benatier, Sandrine Rousseaux, Hervé Alexandre
Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and allows enumeration of a microorganism in a mixed culture. Thus, this technique is increasingly used to quantify pathogen, spoilage microorganisms and microorganisms of interest. Since one decade, FCM applications to the wine field increase greatly to determine population and physiological state of microorganisms performing alcoholic and malolactic fermentations...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27886056/varietal-dependence-of-glvs-accumulation-and-lox-hpl-pathway-gene-expression-in-four-vitis-vinifera-wine-grapes
#8
Xu Qian, Xiao-Qing Xu, Ke-Ji Yu, Bao-Qing Zhu, Yi-Bin Lan, Chang-Qing Duan, Qiu-Hong Pan
Variety is one of the major factors influencing grape and wine aromatic characteristics. Green leaf volatiles (GLVs), derived from lipoxygenase-hydroperoxides lyase (LOX-HPL) pathway, are important components for the aromatic quality of grapes and wines. However, the varietal difference regarding GLVs accumulation and related gene expression are poorly studied. This work exhibited that the accumulation of various GLVs and the expression of LOX-HPL pathway genes in four Vitis vinifera wine grape cultivars: Syrah, Muscat Tchervine, Gewürztraminer and Chardonnay...
November 23, 2016: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/27864168/biogeography-of-oenococcus-oeni-reveals-distinctive-but-non-specific-populations-in-wine-producing-regions
#9
Mariette El Khoury, Hugo Campbell-Sills, Franck Salin, Erwan Guichoux, Olivier Claisse, Patrick M Lucas
: Understanding the mechanisms behind the typicity of regional wines inevitably brings attention to microorganisms associated to its production. Oenococcus oeni is the main bacterial species involved in wine and cider making. It develops after the yeast-driven alcoholic fermentation and performs the malolactic fermentation, which improves the taste and aromatic complexity of most wines. Here we have evaluated the diversity and specificity of O. oeni strains in six regions. 235 wines and ciders were collected during spontaneous malolactic fermentations and used to isolate 3,212 bacterial colonies...
November 18, 2016: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/27861761/prediagnostic-alcohol-consumption-and-colorectal-cancer-survival-the-colon-cancer-family-registry
#10
Amanda I Phipps, Jamaica R Robinson, Peter T Campbell, Aung Ko Win, Jane C Figueiredo, Noralane M Lindor, Polly A Newcomb
BACKGROUND: Although previous studies have noted an increased risk of colorectal cancer (CRC) among moderate to heavy alcohol consumers in comparison with nondrinkers, the relation between alcohol consumption and CRC survival remains unclear. METHODS: Cases of incident invasive CRC diagnosed between 1997 and 2007 were identified via population-based cancer registries at 4 study sites in the Colon Cancer Family Registry. Study participants completed a risk-factor questionnaire on prediagnostic behaviors, including wine, beer, and liquor consumption, at the baseline...
November 8, 2016: Cancer
https://www.readbyqxmd.com/read/27833635/gene-metabolite-networks-of-volatile-metabolism-in-airen-and-tempranillo-grape-cultivars-revealed-a-distinct-mechanism-of-aroma-bouquet-production
#11
José L Rambla, Almudena Trapero-Mozos, Gianfranco Diretto, Angela Rubio-Moraga, Antonio Granell, Lourdes Gómez-Gómez, Oussama Ahrazem
Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during berry maturation in two grape varieties (Airén and Tempranillo) throughout 2010 and 2011. HS-SPME coupled to gas chromatography and mass spectrometry was applied for the identification and relative quantitation of these compounds. Principal component analysis was performed to search for variability between the two cultivars and evolution during 10 developmental stages...
2016: Frontiers in Plant Science
https://www.readbyqxmd.com/read/27824864/a-prospective-study-of-alcohol-consumption-and-smoking-and-the-risk-of-major-gastrointestinal-bleeding-in-men
#12
Lisa L Strate, Prashant Singh, Matthew R Boylan, Sorbarikor Piawah, Yin Cao, Andrew T Chan
BACKGROUND AND AIMS: Data regarding smoking and alcohol consumption and risk of gastrointestinal bleeding (GIB) are sparse and conflicting. We assessed the risk of major GIB associated with smoking and alcohol consumption in a large, prospective cohort. METHODS: We prospectively studied 48,000 men in the Health Professional follow-up Study (HPFS) who were aged 40-75 years at baseline in 1986. We identified men with major GIB requiring hospitalization and/or blood transfusion via biennial questionnaires and chart review...
2016: PloS One
https://www.readbyqxmd.com/read/27811119/alcohol-consumption-and-the-risk-of-colorectal-cancer-in-mismatch-repair-gene-mutation-carriers
#13
S Ghazaleh Dashti, Daniel D Buchanan, Harindra Jayasekara, Driss Ait Ouakrim, Mark Clendenning, Christophe Rosty, Ingrid M Winship, Finlay A Macrae, Graham G Giles, Susan Parry, Graham Casey, Robert W Haile, Steven Gallinger, Loic Le Marchand, Stephen N Thibodeau, Noralane M Lindor, Polly A Newcomb, John D Potter, John A Baron, John L Hopper, Mark A Jenkins, Aung Ko Win
Background People with germline mutation in one of the DNA mismatch repair (MMR) genes have increased colorectal cancer risk. For these high-risk people, study findings of the relationship between alcohol consumption and colorectal cancer risk have been inconclusive. Methods 1,925 MMR gene mutations carriers recruited into the Colon Cancer Family Registry who had completed a questionnaire on lifestyle factors were included. Weighted Cox proportional hazard regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for the association between alcohol consumption and colorectal cancer...
November 3, 2016: Cancer Epidemiology, Biomarkers & Prevention
https://www.readbyqxmd.com/read/27809234/the-effects-of-pre-fermentative-addition-of-oenological-tannins-on-wine-components-and-sensorial-qualities-of-red-wine
#14
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins...
October 31, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27801796/portable-electronic-tongue-based-on-microsensors-for-the-analysis-of-cava-wines
#15
Pablo Giménez-Gómez, Roger Escudé-Pujol, Fina Capdevila, Anna Puig-Pujol, Cecilia Jiménez-Jorquera, Manuel Gutiérrez-Capitán
Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na⁺, K⁺, Ca(2+), Cl(-), and CO₃(2-), one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes...
October 27, 2016: Sensors
https://www.readbyqxmd.com/read/27787587/the-impact-of-non-saccharomyces-yeasts-in-the-production-of-alcoholic-beverages
#16
REVIEW
Cristian Varela
The conversion of fermentable sugars into alcohol during fermentation is the key process in the production of all alcoholic beverages. However, microbial activity during fermentation is considerably more complex than merely producing ethanol, usually involving the action of a great diversity of yeasts and bacteria and the production of metabolites that affect the organoleptic properties of fermented beverages. Non-Saccharomyces yeasts, which are naturally present in un-inoculated, spontaneous fermentations, can provide a means for increasing aroma and flavour diversity in fermented beverages...
October 27, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27784927/major-phenolic-and-volatile-compounds-and-their-influence-on-sensorial-aspects-in-stem-contact-fermentation-winemaking-of-primitivo-red-wines
#17
S Suriano, V Alba, D Di Gennaro, T Basile, M Tamborra, L Tarricone
In red winemaking de-stemming is crucial since the stems contain polymeric phenolic compounds responsible for the astringency of wine. Wine such as Primitivo has low phenolic constituents and tannins and stems affect aroma, taste body and olfactory characteristics. The aim of the study was to evaluate the effects of presence of stems during fermentation on polyphenolic, volatile compounds and sensory characteristics of wine. Primitivo grapes vinified in presence of different percentage of stems: 100 % de-stemmed (D100), 75 % de-stemmed (D75) and 50 % de-stemmed (D50)...
August 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27784325/alcohol-consumption-and-accentuated-personality-traits-among-young-adults-in-romania-a-cross-sectional-study
#18
Cornelia Rada, Alexandru Teodor Ispas
BACKGROUND: Alcohol consumption (AC) has negative social and economic consequences, affects health, and can create dependence. As dependence is particularly difficult to cure, prevention is important. This study aimed to identify the frequency, quantity, occasions, reasons, type of AC, and correlation with accentuated personality traits among young adults in Romania. METHODS: Participants were 1359 young adults aged 18-30 years (average age, 22.67 years; standard deviation [SD], 3...
October 27, 2016: Substance Abuse Treatment, Prevention, and Policy
https://www.readbyqxmd.com/read/27778455/wine-microbiology-is-driven-by-vineyard-and-winery-anthropogenic-factors
#19
Cédric Grangeteau, Chloé Roullier-Gall, Sandrine Rousseaux, Régis D Gougeon, Philippe Schmitt-Kopplin, Hervé Alexandre, Michèle Guilloux-Benatier
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections...
October 25, 2016: Microbial Biotechnology
https://www.readbyqxmd.com/read/27764713/an-aflp-based-method-for-the-detection-and-identification-of-indigenous-yeast-in-complex-must-samples-without-a-microbiological-culture
#20
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
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