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https://www.readbyqxmd.com/read/28731564/alcohol-related-knowledge-and-alcohol-related-norms-in-four-to-six-year-olds-evidence-from-the-dutch-electronic-appropriate-beverage-task
#1
Carmen Voogt, Roy Otten, Marloes Kleinjan, Rutger Engels, Emmanuel Kuntsche
BACKGROUND: Limited research is available on children's alcohol-related knowledge and alcohol-related norms, yet a better comprehension of these factors may be crucial in explaining alcohol use later in life. This study provides insights into alcohol-related knowledge and alcohol-related norms in four- to six-year-olds. METHODS: Participating children (N=329; 48.9% boys) were shown, on a tablet, 18 drawings depicting 72 male and female adults and/or children in various situations and were asked to indicate what the depicted persons drank by touching one of 12 depicted beverages (four alcoholic; eight non-alcoholic)...
July 21, 2017: Alcoholism, Clinical and Experimental Research
https://www.readbyqxmd.com/read/28731350/gastric-and-duodenal-ethanol-concentrations-after-intake-of-alcoholic-beverages-in-postprandial-conditions
#2
Jari Rubbens, Danny Riethorst, Joachim Brouwers, Kris Wolfs, Erwin Adams, Jan Tack, Patrick Augustijns
INTRODUCTION: This study determined intraluminal ethanol concentrations (stomach and duodenum) in fed healthy volunteers after the consumption of common alcoholic beverages (beer, wine and whisky). The results of this study were compared with a previous study in fasted volunteers. MATERIALS AND METHODS: Five healthy volunteers were recruited in a cross-over study. The fed state was simulated by ingestion of 250 mL of Nutridrink Compact® Neutral. Volunteers subsequently consumed two standard units of beer (Stella Artois®, 500 mL, 5...
July 21, 2017: Molecular Pharmaceutics
https://www.readbyqxmd.com/read/28725986/patterns-of-alcohol-consumption-and-risk-of-falls-in-older-adults-a-prospective-cohort-study
#3
R Ortolá, E García-Esquinas, I Galán, P Guallar-Castillón, E López-García, J R Banegas, F Rodríguez-Artalejo
Falls are a major health problem in older adults, but their relationship with alcohol consumption in this population remains unclear. In a cohort with 2170 older adults followed up for 3.3 years, both moderate drinking and the Mediterranean drinking pattern were associated with a lower risk of falls and injurious falls. INTRODUCTION: This study aims to examine the association between certain patterns of alcohol consumption, including the Mediterranean drinking pattern (MDP), and the risk of falls in older adults...
July 19, 2017: Osteoporosis International
https://www.readbyqxmd.com/read/28722782/development-of-blueberry-liquor-influence-of-distillate-sweetener-and-fruit-quantity
#4
Ilda Caldeira, Daniel Lopes, Teresa Delgado, Sara Canas, Ofélia Anjos
BACKGROUND: In this work different formulations of blueberry liquor were tested and characterized based on their physicochemical and sensory characteristics. RESULTS: Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble solids content, dry extract, alcoholic strength, reducing sugars, colour intensity, methanol content, acetaldehyde and fusel alcohols were determined...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722206/alcohol-consumption-and-risk-of-urothelial-cell-bladder-cancer-in-the-european-prospective-investigation-into-cancer-and-nutrition-cohort
#5
E Botteri, P Ferrari, N Roswall, A Tjønneland, A Hjartåker, J M Huerta, R T Fortner, A Trichopoulou, A Karakatsani, C La Vecchia, V Pala, A Perez-Cornago, E Sonestedt, F Liedberg, K Overvad, M J Sánchez, I T Gram, M Stepien, L Trijsburg, L Börje, M Johansson, T Kühn, S Panico, R Tumino, H B Bueno-de-Mesquita, E Weiderpass
Findings on the association between alcohol consumption and bladder cancer are inconsistent. We investigated that association in the European Prospective Investigation into Cancer and Nutrition cohort. We included 476,160 individuals mostly aged 35-70 years, enrolled in ten countries and followed for 13.9 years on average. Hazard ratios (HR) for developing urothelial cell carcinoma (UCC; 1,802 incident cases) were calculated using Cox proportional hazards models. Alcohol consumption at baseline and over the life course was analyzed, as well as different types of beverages (beer, wine, spirits)...
July 19, 2017: International Journal of Cancer. Journal International du Cancer
https://www.readbyqxmd.com/read/28721728/reduced-production-of-higher-alcohols-by-saccharomyces-cerevisiae-in-red-wine-fermentation-by-simultaneously-overexpressing-bat1-and-deleting-bat2
#6
Lijuan Ma, Shiyong Huang, Liping Du, Ping Tang, Dongguang Xiao
In red wine, the contents of higher alcohols and ethyl carbamate (EC) are two significant health concerns. To reduce the production of higher alcohols by wine yeast YZ22 with low production of EC, one BAT2 was replaced by a BAT1 expression cassette first and then another BAT2 was deleted to obtain the mutant SYBB3. Real-Time quantitative PCR showed that the relative expression level of BAT1 in SYBB3 improved 28 times compared with that in YZ22. The yields of isobutanol and 3-methyl-1-butanol produced by mutant SYBB3 reduced by 39...
July 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28718057/immobilized-enzymes-from-geotrichum-spp-improve-wine-quality
#7
Yao Lu, Jing Zhu, Junling Shi, Yanlin Liu, Dongyan Shao, Chunmei Jiang
Higher alcohols are the byproducts of yeasts in alcohol fermentation and are harmful to human health at high concentrations. In this study, immobilized crude enzymes extracted from Geotrichum spp. strains S12 and S13 were separately employed to treat red wine, then GC and GC-MS analyses were used to determine the profiles of volatile compounds in untreated and treated wine samples. Immobilized enzymes from S13 (SA-S13E) were more active in decreasing higher alcohols than enzymes from S12. Conditions for preparing SA-S13E were optimized, and best results were obtained at a sodium alginate concentration of 35 g/L, calcium chloride of 20 g/L, and crude enzyme dosage of 3 mL...
July 17, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28713352/use-of-native-yeast-strains-for-in-bottle-fermentation-to-face-the-uniformity-in-sparkling-wine-production
#8
Ileana Vigentini, Shirley Barrera Cardenas, Federica Valdetara, Monica Faccincani, Carlo A Panont, Claudia Picozzi, Roberto Foschino
The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout the re-fermentation step. A collection of 133 S. cerevisiae strains were screened on the basis of technological criteria (fermenting power and vigor, SO2 tolerance, alcohol tolerance, flocculence) and qualitative features (acetic acid, glycerol and H2S productions)...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28711856/rnaseq-based-transcriptome-comparison-of-saccharomyces-cerevisiae-strains-isolated-from-diverse-fermentative-environments
#9
Clara Ibáñez, Roberto Pérez-Torrado, Miguel Morard, Christina Toft, Eladio Barrio, Amparo Querol
Transcriptome analyses play a central role in unraveling the complexity of gene expression regulation in Saccharomyces cerevisiae. This species, one of the most important microorganisms for humans given its industrial applications, shows an astonishing degree of genetic and phenotypic variability among different strains adapted to specific environments. In order to gain novel insights into the Saccharomyces cerevisiae biology of strains adapted to different fermentative environments, we analyzed the whole transcriptome of three strains isolated from wine, flor wine or mezcal fermentations...
July 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28702941/an-application-of-partial-least-squares-for-identifying-dietary-patterns-in-bone-health
#10
Tiffany C Yang, Lorna S Aucott, Garry G Duthie, Helen M Macdonald
In a large cohort of older women, a mechanism-driven statistical technique for assessing dietary patterns that considers a potential nutrient pathway found two dietary patterns associated with lumbar spine and femoral neck bone mineral density. A "healthy" dietary pattern was observed to be beneficial for bone mineral density. INTRODUCTION: Dietary patterns represent a broader, more realistic representation of how foods are consumed, compared to individual food or nutrient analyses. Partial least-squares (PLS) is a data-reduction technique for identifying dietary patterns that maximizes correlation between foods and nutrients hypothesized to be on the path to disease, is more hypothesis-driven than previous methods, and has not been applied to the study of dietary patterns in relation to bone health...
December 2017: Archives of Osteoporosis
https://www.readbyqxmd.com/read/28702001/metschnikowia-pulcherrima-influences-the-expression-of-genes-involved-in-pdh-bypass-and-glyceropyruvic-fermentation-in-saccharomyces-cerevisiae
#11
Mohand Sadoudi, Sandrine Rousseaux, Vanessa David, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Previous studies reported that the use of Metschnikowia pulcherrima in sequential culture fermentation with Saccharomyces cerevisiae mainly induced a reduction of volatile acidity in wine. The impact of the presence of this yeast on the metabolic pathway involved in pyruvate dehydrogenase (PDH) bypass and glycerol production in S. cerevisiae has never been investigated. In this work, we compared acetic acid and glycerol production kinetics between pure S. cerevisiae culture and its sequential culture with M...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28697384/schizosaccharomyces-pombe-and-saccharomyces-cerevisiae-yeasts-in-sequential-fermentations-effect-on-phenolic-acids-of-fermented-kei-apple-dovyalis-caffra-l-juice
#12
P P Minnaar, N P Jolly, V Paulsen, H W Du Plessis, M Van Der Rijst
Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts. A reference fermentation using only S. cerevisiae was included. The fermentation was monitored by recording mass loss. At the end of fermentation, twelve untrained judges conducted free choice aroma profiling on the fruit wines. The Kei-apple juice and wines were analysed for total titratable acidity, total soluble solids, pH, alcohol, l-malic acid, and phenolic acids...
July 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28696060/wine-secondary-aroma-understanding-yeast-production-of-higher-alcohols
#13
Ramon Gonzalez, Pilar Morales
No abstract text is available yet for this article.
July 11, 2017: Microbial Biotechnology
https://www.readbyqxmd.com/read/28695583/quantitative-13-c-isotope-labelling-based-analysis-to-elucidate-the-influence-of-environmental-parameters-on-the-production-of-fermentative-aromas-during-wine-fermentation
#14
Stéphanie Rollero, Jean-Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz-Julien, Jean-Marie Sablayrolles, Sylvie Dequin, Carole Camarasa
Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivatives) were derived from intermediates produced by the carbon central metabolism (CCM). The objective of this study was to determine how variations in nitrogen and lipid resources can modulate the contribution of nitrogen and carbon metabolisms for the production of fermentative aromas...
July 11, 2017: Microbial Biotechnology
https://www.readbyqxmd.com/read/28678530/the-mouthfeel-of-white-wine
#15
Richard Gawel, Paul A Smith, Sara Cicerale, Russell Keast
White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognised as an important component of overall white wine quality. This review summarises the physiological basis for the perception of white wine mouthfeel and the direct and interactive effects of white wine composition, specifically those of low molecular weight phenolic compounds, polysaccharides, pH, ethanol, glycerol, dissolved carbon dioxide and peptides...
July 5, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28675777/effects-of-myricetin-containing-ethanol-solution-on-high-fat-diet-induced-obese-rats
#16
Hsueh-Chin Chao, Pei-Feng Tsai, Sheng-Chi Lee, Yeong-Shenn Lin, Ming-Chang Wu
Myricetin is a natural flavonol widely occurring in wines. Many beneficial effects of myricetin in alcoholic beverages have been reported before, but never including anti-obesity. In the present study, we fed obese male Sprague-Dawley rats with ethanol solutions containing various concentrations of myricetin and found that myricetin may maintain the food intake while reduce the weight-gain, feed efficiency, level of blood lipids, adipocyte size, and weight and size of the perirenal and epididymal adipose tissues (P < 0...
July 4, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28674927/influence-of-glycosides-on-behavior-of-oenococcus-oeni-in-wine-conditions-growth-substrates-and-aroma-compounds
#17
Carmen Maturano, Fabiana María Saguir
Autochthonous Oenococcus oeni strains (MS9, MS20 and MS46) with good malolactic performance and yielding adequate diacetyl levels, were selected to investigate the effect of synthetic and grape glycosides on bacterial growth, substrate utilization and β-glucosidase (βGlu), α-arabinofuranosidase (αAra) and α-rhamnopyranosidase (αRha) activities in a wine-like medium containing 6% ethanol, pH 4.0 (WBM). Then, changes in the volatile compounds profile were evaluated at the end of malolactic fermentation (MLF) carried out by the MS46 strain in WBM containing 1 mg L(-1) of natural glycoside...
August 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28657601/the-diuretic-action-of-weak-and-strong-alcoholic-beverages-in-elderly-men-a-randomized-diet-controlled-crossover-trial
#18
Kristel C M M Polhuis, Annemarthe H C Wijnen, Aafje Sierksma, Wim Calame, Michael Tieland
With ageing, there is a greater risk of dehydration. This study investigated the diuretic effect of alcoholic beverages varying in alcohol concentration in elderly men. Three alcoholic beverages (beer (AB), wine (AW), and spirits (S)) and their non-alcoholic counterparts (non-alcoholic beer (NAB), non-alcoholic wine (NAW), and water (W)) were tested in a diet-controlled randomized crossover trial. For the alcoholic beverages, alcohol intake equaled a moderate amount of 30 g. An equal volume of beverage was given for the non-alcoholic counterpart...
June 28, 2017: Nutrients
https://www.readbyqxmd.com/read/28642742/microbial-resources-and-enological-significance-opportunities-and-benefits
#19
REVIEW
Leonardo Petruzzi, Vittorio Capozzi, Carmen Berbegal, Maria R Corbo, Antonio Bevilacqua, Giuseppe Spano, Milena Sinigaglia
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called 'malolactic fermentation' (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28614047/estimating-how-extra-calories-from-alcohol-consumption-are-likely-an-overlooked-contributor-to-youth-obesity
#20
Kate Battista, Scott T Leatherdale
INTRODUCTION: Youth obesity rates in Canada continue to rise. In this study, we produced conservative estimates of the potential excess calories from alcohol use across different alcohol consumption patterns common among Canadian youth to assess whether alcohol use should be considered in future obesity prevention strategies. METHODS: Using data from 10 144 Grade 12 students participating in the COMPASS study (2013/14), we estimated the number of calories consumed per year from alcohol consumption...
June 2017: Health Promotion and Chronic Disease Prevention in Canada
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