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https://www.readbyqxmd.com/read/28521683/impact-of-red-wine-consumption-on-cardiovascular-health
#1
Luca Liberale, Aldo Bonaventura, Fabrizio Montecucco, Franco Dallegri, Federico Carbone
The devastating effects of heavy alcohol drinking have been long time recognized. In the last decades, potential benefits of modest red wine drinking were suggested. In European countries in which red wide intake is not negligible (such as France), the association between cholesterol and cardiovascular (CV) risk was less evident, suggesting the action of some protective molecules in red wine or other foods and drinks. Epidemiological and mechanistic evidence of a J-shaped relationship between red wine intake and CV risk further supported the "French paradox"...
May 17, 2017: Current Medicinal Chemistry
https://www.readbyqxmd.com/read/28504346/harvesting-and-blending-options-for-lower-alcohol-wines-a-sensory-and-chemical-investigation
#2
Rocco Longo, John W Blackman, Guillaume Antalick, Peter J Torley, Suzy Y Rogiers, Leigh M Schmidtke
BACKGROUND: Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours...
May 15, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28494091/fermentation-characteristics-and-aromatic-profile-of-plum-wines-produced-with-indigenous-microbiota-and-pure-cultures-of-selected-yeast
#3
Uroš Miljić, Vladimir Puškaš, Vesna Vučurović, Ana Muzalevski
The aim of this study was to assess and compare fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of different selected yeast. Experiments were carried out with plum (Prunus domestica L.) varieties of different fruit ripening times (Čačanska rana, Čačanska lepotica, and Požegača). Wine fermentations were conducted by the activity of indigenous microbiota, commercially available Saccharomyces cerevisiae and Saccharomyces bayanus yeast strains and joint activity of Schizosaccharomyces pombe and S...
May 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28490140/evaluation-of-antioxidant-capacity-and-flavor-profile-change-of-pomegranate-wine-during-fermentation-and-aging-process
#4
Yongli Lan, Jin Wu, Xuejiao Wang, Xuchun Sun, Robert M Hackman, Zhixi Li, Xianchao Feng
Antioxidant properties and flavor characteristic profile of pomegranate wine during winemaking were investigated. The total phenol content and radical scavenging activity exhibited a slightly decrease in the end edge. Punicalagins and gallic acid were revealed to be the most abundant phenolic compounds, followed by ellagic acid and vanillic acid. These constituents were mainly responsible for the effective antioxidant capacity of pomegranate wine. The major changes of flavor qualities occurred in the initial stage, particularly 0-4day of fermentation...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490069/study-of-the-contribution-of-massoia-lactone-to-the-aroma-of-merlot-and-cabernet-sauvignon-musts-and-wines
#5
Alexandre Pons, Lucile Allamy, Valérie Lavigne, Denis Dubourdieu, Philippe Darriet
Organic extracts of musts and red wines marked by dried fruit and cooked fruit aromas were analyzed by gas chromatography coupled to olfactometry and mass spectrometry. Thanks to this analytical approach we identified a fragrant lactone corresponding to an odorant zone reminiscent of coconut and dried figs as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone). Using chiral GC-GC-MS, we show that only the (R)-C10 massoia lactone is found in musts and wines. Its detection thresholds were 10µg/L and 11µg/L in must and wine model solution, respectively...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28478792/alcohol-consumption-pattern-and-risk-of-barrett-s-oesophagus-and-erosive-oesophagitis-an-italian-case-control-study
#6
Rosa A Filiberti, Vincenzo Fontana, Antonella De Ceglie, Sabrina Blanchi, Enzo Grossi, Domenico Della Casa, Teresa Lacchin, Marina De Matthaeis, Orazio Ignomirelli, Roberta Cappiello, Alessandra Rosa, Monica Foti, Francesco Laterza, Vittorio D'Onofrio, Gaetano Iaquinto, Massimo Conio
Knowledge about the association between alcohol and Barrett's oesophagus and reflux oesophagitis is conflicting. In this case-control study we evaluated the role of specific alcoholic beverages (red and white wine, beer and liquors) in 339 Barrett's oesophagus and 462 oesophagitis patients compared with 619 endoscopic controls with other disorders, recruited in twelve Italian endoscopic units. Data on alcohol and other individual characteristics were obtained from structured questionnaires. No clear, monotonic significant dose-response relationship was pointed out for red wine...
May 8, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28471391/the-combined-use-of-schizosaccharomyces-pombe-and-lachancea-thermotolerans-effect-on-the-anthocyanin-wine-composition
#7
Ángel Benito, Fernando Calderón, Santiago Benito
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation...
May 4, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28460909/study-of-chardonnay-and-sauvignon-blanc-wines-from-d-o-ca-rioja-spain-aged-in-different-french-oak-wood-barrels-chemical-and-aroma-quality-aspects
#8
Paula Herrero, María Pilar Sáenz-Navajas, José Miguel Avizcuri, Laura Culleré, Pedro Balda, Elena C Antón, Vicente Ferreira, Ana Escudero
This study discusses chemical data corresponding to the analysis of twenty-one wood-extractable aromatic compounds in twenty-four different barrels varying in the toasting level at three sampling times: at the end of the alcoholic fermentation and after 5 and 12months of aging. Twelve barrels contained monovarietal Chardonnay wine while the other twelve barrels contained Sauvignon blanc wine. The levels of nearly all the analyzed compounds increased with the aging time, with the exception of vinylphenols and methyl vanillate, which decreased...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28446500/protective-effect-of-homovanillyl-alcohol-on-cardiovascular-disease-and-total-mortality-virgin-olive-oil-wine-and-catechol-methylathion
#9
Rafael De la Torre, Dolores Corella, Olga Castañer, Miguel A Martínez-González, Jordi Salas-Salvador, Joan Vila, Ramón Estruch, José V Sorli, Fernando Arós, Miquel Fiol, Emili Ros, Lluís Serra-Majem, Xavier Pintó, Enrique Gómez-Gracia, José Lapetra, Miguel Ruiz-Canela, José Basora, Eva Maria Asensio, Maria Isabel Covas, Montserrat Fitó
Background: Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Hydroxytyrosol-related foods have been shown to protect against cardiovascular disease (CVD).Objective: We investigated the associations between hydroxytyrosol and its biological metabolite, 3-O-methyl-hydroxytyrosol, also known as homovanillyl alcohol (HVAL), with CVD and total mortality.Design: We included 1851 men and women with a mean ± SD age of 66.8 ± 6 y at high risk of CVD from prospective cohort data...
April 26, 2017: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28436828/sensory-profile-and-volatile-aroma-composition-of-reduced-alcohol-merlot-wines-fermented-with-metschnikowia-pulcherrima-and-saccharomyces-uvarum
#10
C Varela, A Barker, T Tran, A Borneman, C Curtin
Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration...
April 12, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28434611/alcohol-intake-and-risk-of-rosacea-in-us-women
#11
Suyun Li, Eunyoung Cho, Aaron M Drucker, Abrar A Qureshi, Wen-Qing Li
BACKGROUND: The epidemiologic association between alcohol and rosacea is unclear and inconsistent based on the previous cross-sectional or case-control studies. OBJECTIVE: We conducted a cohort study to determine the association between alcohol intake and the risk of rosacea in women. METHODS: A total of 82,737 women were included from the Nurses' Health Study II (1991-2005). Information on alcohol intake was collected every 4 years during follow-up...
June 2017: Journal of the American Academy of Dermatology
https://www.readbyqxmd.com/read/28434201/how-much-alcohol-is-consumed-outside-of-the-lifetime-risk-guidelines-in-australia
#12
Sarah Callinan, Michael Livingston, Robin Room, Paul M Dietze
INTRODUCTION AND AIMS: This study aims to estimate the prevalence of long-term risky drinking within the Australian population and the proportion of standard drinks that is consumed outside of the long-term risk (LTR) guidelines of two Australian standard drinks (ASD) per day. DESIGN AND METHODS: Recruited by phone, 2020 Australian adults with an oversampling of risky drinkers were asked detailed questions about how much alcohol they consumed at a range of locations in 2013...
April 23, 2017: Drug and Alcohol Review
https://www.readbyqxmd.com/read/28433489/analysis-of-the-oligosaccharides-in-japanese-rice-wine-sake-by-hydrophilic-interaction-liquid-chromatography-time-of-flight-mass-spectrometry
#13
Masafumi Tokuoka, Chihiro Honda, Akira Totsuka, Hitoshi Shindo, Masaru Hosaka
A traditional Japanese alcoholic beverage, sake, contains several oligosaccharides, which are associated with the taste of sake; however, little is known about the specific molecular species and concentrations of oligosaccharides in sake. Here, we developed an analytical method using hydrophilic interaction liquid chromatography-time-of-flight/mass spectrometry (HILIC-TOF/MS) which successfully detects the oligosaccharides in sake. A series of oligosaccharides with successive degree of polymerization (DP) values up to 18 were identified in sake for the first time, which we have named sake oligosaccharides (SAOs)...
April 19, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28433466/orosensory-responsiveness-and-alcohol-behaviour
#14
Margaret Thibodeau, Martha Bajec, Gary Pickering
Consumption of alcoholic beverages is widespread through much of the world, and significantly impacts human health and well-being. We sought to determine the contribution of orosensation ('taste') to several alcohol intake measures by examining general responsiveness to taste and somatosensory stimuli in a convenience sample of 435 adults recruited from six cohorts. Each cohort was divided into quantiles based on their responsiveness to sweet, sour, bitter, salty, umami, metallic, and astringent stimuli, and the resulting quantiles pooled for analysis (Kruskal-Wallis ANOVA)...
April 20, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28430928/typology-and-dynamics-of-heavier-drinking-styles-in-great-britain-1978-2010
#15
Robin C Purshouse, Alan Brennan, Daniel Moyo, James Nicholls, Paul Norman
Aims: To identify a typology of heavier drinking styles in Great Britain and to identify socio-demographic trends in the typology over the period 1978-2010. Methods: We applied multiple correspondence analysis and agglomerative hierarchical clustering to beverage-specific quantity-frequency measures of alcohol consumption in the repeated cross-sectional General Lifestyle Survey of Great Britain, 1978-2010. The cluster analysis focuses on the 60,043 adult respondents over this period reporting average drinking levels above the UK Government guidelines...
May 1, 2017: Alcohol and Alcoholism: International Journal of the Medical Council on Alcoholism
https://www.readbyqxmd.com/read/28421982/simultaneous-determination-of-volatile-organic-compounds-in-commercial-alcoholic-beverages-by-gas-chromatography-with-flame-ionization-detection
#16
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
#17
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
#18
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
#19
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
#20
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
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