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wine ethanol

Mehmet Ali Tetik, Onur Sevindik, Hasim Kelebek, Serkan Selli
The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively...
February 22, 2018: Journal of Mass Spectrometry: JMS
David Henriques, Javier Alonso-Del-Real, Amparo Querol, Eva Balsa-Canto
Wineries face unprecedented challenges due to new market demands and climate change effects on wine quality. New yeast starters including non-conventional Saccharomyces species, such as S. kudriavzevii , may contribute to deal with some of these challenges. The design of new fermentations using non-conventional yeasts requires an improved understanding of the physiology and metabolism of these cells. Dynamic modeling brings the potential of exploring the most relevant mechanisms and designing optimal processes more systematically...
2018: Frontiers in Microbiology
Raffaele Guzzon, Roberto Larcher, Rosa Guarcello, Nicola Francesca, Luca Settanni, Giancarlo Moschetti
Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of intra-species variability through the study of intron splice sites (ISS-PCR). Although, some strains were tracked in wines from different regions, extensive genetic biodiversity was observed within the B...
March 2018: Food Research International
Ángel Benito, Fernando Calderón, Santiago Benito
The traditional way of producing wine is through the use of Saccharomyces cerevisiae in order to convert glucose and fructose into alcohol. In the case of red wines, after this alcoholic fermentation lactic bacteria Oenococus oeni is used to stabilize wine from a microbiological point of view by converting malic acid into lactic acid that it is not a microbiological substract. The yeast species Schizosaccharomyces pombe was traditionally considered spoilage yeast. Nevertheless, during the last decade it started to be used due to its unique malic acid deacidification ability to reduce the harsh acidity of wines from northern Europe, by converting malic acid to ethanol and CO2 without producing lactic acid as lactic bacteria does...
2018: Methods in Molecular Biology
Belinda Kemp, Bruna Condé, Sandrine Jégou, Kate Howell, Yann Vasserot, Richard Marchal
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the traditional, transfer, and charmat and carbonation methods...
February 8, 2018: Critical Reviews in Food Science and Nutrition
Zeyu Xiao, Suzy Rogiers, Victor Sadras, Stephen D Tyerman
Mesocarp cell death (CD) during ripening is common in berries of seeded Vitis vinifera L wine cultivars. We examined if hypoxia within berries is linked to CD. Internal oxygen concentration ([O2]) across the mesocarp was measured in berries from Chardonnay and Shiraz, both seeded, and Ruby Seedless, using an oxygen micro-sensor. Steep [O2] gradients were observed across the skin and [O2] decreased toward the middle of the mesocarp. As ripening progressed the minimum [O2] approached zero in the seeded cultivars and correlated to the profile of CD across the mesocarp...
February 3, 2018: Journal of Experimental Botany
Elizabeth Fragopoulou, Maria Choleva, Smaragdi Antonopoulou, Constantinos A Demopoulos
The introduction of the term "French Paradox" motivated an extensive and in-depth research into health benefits of moderate wine consumption. The superiority of wine is thought to be attributed to its micro-constituents and consequent effort was made to isolate and identify these bioactive compounds as well as to elucidate the mechanisms of their action. Controlled trials offer more concrete answers to several raised questions than observational studies. Under this perspective, clinical trials have been implemented, mainly in healthy volunteers and rarely in patients, in order to investigate the acute or chronic effect of wine consumption on metabolism and physio-pathological systems, which are mainly associated with cardiovascular diseases...
February 3, 2018: Metabolism: Clinical and Experimental
Rachel Golan, Iris Shai, Yftach Gepner, Ilana Harman-Boehm, Dan Schwarzfuchs, J David Spence, Grace Parraga, Dan Buchanan, Shula Witkow, Michael Friger, Idit F Liberty, Benjamin Sarusi, Sivan Ben-Avraham, Dana Sefarty, Nitzan Bril, Michal Rein, Noa Cohen, Uta Ceglarek, Joachim Thiery, Michael Stumvoll, Matthias Blüher, Meir J Stampfer, Assaf Rudich, Yaakov Henkin
BACKGROUND/OBJECTIVES: The progression of carotid-plaque volume in patients with type 2 diabetes is common. Previous observational studies showed an association between moderate alcohol and reduced risk of coronary disease. We examined whether consuming moderate wine affects the progression of carotid atherosclerosis. SUBJECTS/METHODS: In the CASCADE (CArdiovaSCulAr Diabetes and Ethanol), a 2-year randomized controlled trial, we randomized abstainers with type 2 diabetes were to drink 150 ml of either red wine, white wine, or water, provided for 2 years...
January 29, 2018: European Journal of Clinical Nutrition
M G Bonomo, K Di Tomaso, L Calabrone, G Salzano
Oenococcus oeni is the dominant species able to cope with a hostile environment of wines, comprising cumulative effects of low pH, high ethanol and SO2 content, non-optimal growth temperatures, and growth-inhibitory compounds. Ethanol tolerance is a crucial feature for the activity of O. oeni cells in wine because ethanol acts as disordering agent of its cell membrane and negatively affects metabolic activity; it damages the membrane integrity, decrease cell viability and, as other stress conditions, delay the start of MLF with a consequent alteration of wine quality...
January 29, 2018: Journal of Applied Microbiology
Paweł Satora, Dorota Semik-Szczurak, Tomasz Tarko, Andrzej Bułdys
Currently in apple winemaking, pure cultures of Saccharomyces cerevisiae and S. bayanus strains are mainly used. The aim of this study was to determine the influence of Saccharomyces cerevisiae (Johannisberg Riesling - LOCK 105), S. bayanus (DSMZ 3774), S. paradoxus (CBS 7302), and Schizosaccharomyces pombe (DSMZ 70576) applied in pure and mixed cultures on the chemical composition and sensory profile of apple wines. Pasteurized Gloster apple musts with addition of sucrose (up to 22°Blg) were inoculated with specific volume (0...
January 25, 2018: Journal of Food Science
Timothy S Naimi, Jason G Blanchette, Ziming Xuan, Francis J Chaloupka
OBJECTIVE: In the United States, excessive alcohol consumption is responsible for 88,000 deaths annually and cost $249 billion, or $2.05 per drink, in 2010. Specific excise taxes, the predominant form of alcohol taxation in the United States, are based on the volume of alcohol sold rather than a percentage of price and can thus degrade over time because of inflation. The objective of this study was to describe changes in inflation-adjusted state alcohol excise taxes on a beverage-specific basis...
January 2018: Journal of Studies on Alcohol and Drugs
Ana Marija Milat, Ivana Mudnić, Ivica Grković, Nikola Ključević, Mia Grga, Iva Jerčić, Diana Jurić, Danica Ivanković, Benjamin Benzon, Mladen Boban
Introduction: Effects of white wine and the role of wine polyphenols on weight gain in rats of different age were examined in the 4-week-voluntary-consumption trial. Methods and Materials: Biochemically characterized standard (low polyphenols, W) and macerated (high polyphenolic content, PW) white wines were compared. One- and three-month-old Sprague-Dawley male rats (n = 78) were used. Each age group was subdivided into water-only-drinking controls (C), W, and PW-drinking animals...
2017: Oxidative Medicine and Cellular Longevity
Mar Margalef-Català, Giovanna E Felis, Cristina Reguant, Elena Stefanelli, Sandra Torriani, Albert Bordons
The lactic acid bacterium Oenococcus oeni is the most important species involved in malolactic fermentation due to its capability to survive in presence of ethanol and in the acidic environment of wine. In order to identify novel genes involved in adaptation to wine, a new approach using genome-wide analysis based on stress-related genes was performed in strain O. oeni PSU-1, and 106 annotated stress genes were identified. The in silico analysis revealed the high similarity of all those genes through 57 O. oeni genomes; however, seven variable regions of genomic plasticity could be determined for their different presence observed among these strains...
December 2017: Food Research International
Laura Laguna, Anwesha Sarkar, Michael G Bryant, Andrew R Beadling, Begoña Bartolomé, M Victoria Moreno-Arribas
Wine creates a group of oral-tactile stimulations not related to taste or aroma, such as astringency or fullness; better known as mouthfeel. During wine consumption, mouthfeel is affected by ethanol content, phenolic compounds and their interactions with the oral components. Mouthfeel arises through changes in the salivary film when wine is consumed. In order to understand the role of each wine component, eight different model wines with/without ethanol (8%), glycerol (10g/L) and commercial tannins (1g/L) were described using a trained panel...
December 2017: Food Research International
Bo Zhang, Xue-Shan Yang, Ning-Ning Li, Xia Zhu, Wen-Jun Sheng, Fei He, Chang-Qing Duan, Shun-Yu Han
In the recent research, the copigmentations of malvidin-3-O-glucoside with eight types of phenolic copigments have been investigated. The influence of the pigment/copigment molar ratio, the reaction temperature, the pH and the ethanol content of solutions has been examined. The results showed that the copigmentation effect was dependent on not only the particular structures of the phenolic compounds but also the factors of the reaction systems. The increase of the copigment concentration can strengthen the copigmentation effect, improve the solution color, and enhance the red-purple features...
December 2017: Food Research International
R Carrey, P Rodríguez-Escales, A Soler, N Otero
Nitrate removal through enhanced biological denitrification (EBD), consisting of the inoculation of an external electron donor, is a feasible solution for the recovery of groundwater quality. In this context, liquid waste from wine industries (wine industry by-products, WIB) may be feasible for use as a reactant to enhance heterotrophic denitrification. To address the feasibility of WIB as electron donor to promote denitrification, as well as to evaluate the role of biomass as a secondary organic C source, a flow-through experiment was carried out...
November 16, 2017: Journal of Environmental Management
Alice L Betteridge, Krista M Sumby, Joanna F Sundstrom, Paul R Grbin, Vladimir Jiranek
Malolactic fermentation (MLF) is an important step in winemaking, which can be notoriously unreliable due to the fastidious nature of Oenococcus oeni. This study aimed to use directed evolution (DE) to produce a more robust strain of O. oeni having the ability to withstand high ethanol concentrations. DE involves an organism mutating and potentially adapting to a high stress environment over the course of extended cultivation. A continuous culture of O. oeni was established and exposed to progressively increasing ethanol content such that after approximately 330 generations, an isolate from this culture was able to complete MLF in high ethanol content medium earlier than its parent...
November 17, 2017: Applied Microbiology and Biotechnology
Amy Sirr, Adrian C Scott, Gareth A Cromie, Catherine L Ludlow, Vida Ahyong, Trey S Morgan, Teresa Gilbert, Aimée M Dudley
Despite their ubiquitous use in laboratory strains, naturally occurring loss-of-function mutations in genes encoding core metabolic enzymes are relatively rare in wild isolates of Saccharomyces cerevisiae Here, we identify a naturally occurring serine auxotrophy in a sake brewing strain from Japan. Through a cross with a honey wine (white tecc) brewing strain from Ethiopia, we map the minimal medium growth defect to SER1, which encodes 3-phosphoserine aminotransferase and is orthologous to the human disease gene, PSAT1 To investigate the impact of this polymorphism under conditions of abundant external nutrients, we examine growth in rich medium alone or with additional stresses, including the drugs caffeine and rapamycin and relatively high concentrations of copper, salt, and ethanol...
November 14, 2017: G3: Genes—Genomes—Genetics
Origone Andrea Cecilia, Rodríguez María Eugenia, Oteiza Juan Martín, Querol Amparo, Lopes Christian Ariel
Interspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are post-zygotic. Depending on several factors, including the involved strains, the hybridisation mechanism and stabilisation conditions, the hybrids that bear differential genomic constitutions, and hence phenotypic variability, can be obtained. In the present study, Saccharomyces cerevisiae x Saccharomyces uvarum hybrids were constructed using genetically and physiologically different S...
November 13, 2017: Yeast
Aydan H Yatmaz, Tetsuaki Kinoshita, Akio Miyazato, Masahiro Takagi, Yoshio Tsujino, Fumiaki Beppu, Naohiro Gotoh
Vinegar is a widely used condiment in the world, and is produced from ethanol by acetic acid fermentation. Different fruits, vegetables, cereals, and wines can be used as ingredients for vinegar production. It is known that vinegar has many nutrient components such as organic acids, polyphenols, and aromatic compounds. Because of these bioactive components, it has many health benefits. China has a long history of producing vinegar and has been using it for health products and as medicine. Chinese aromatic Zhenjiang vinegar (Kozu) is produced from sticky rice...
November 13, 2017: Journal of Oleo Science
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