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https://www.readbyqxmd.com/read/27933053/waste-conversion-into-n-caprylate-and-n-caproate-resource-recovery-from-wine-lees-using-anaerobic-reactor-microbiomes-and-in-line-extraction
#1
Leo A Kucek, Jiajie Xu, Mytien Nguyen, Largus T Angenent
To convert wastes into sustainable liquid fuels and chemicals, new resource recovery technologies are required. Chain elongation is a carboxylate-platform bioprocess that converts short-chain carboxylates (SCCs) (e.g., acetate [C2] and n-butyrate [C4]) into medium-chain carboxylates (MCCs) (e.g., n-caprylate [C8] and n-caproate [C6]) with hydrogen gas as a side product. Ethanol or another electron donor (e.g., lactate, carbohydrate) is required. Competitive MCC productivities, yields (product vs. substrate fed), and specificities (product vs...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27929185/melatonin-and-hydroxytyrosol-protect-against-oxidative-stress-related-to-the-central-nervous-system-after-the-ingestion-of-three-types-of-wine-by-healthy-volunteers
#2
Javier Marhuenda, Sonia Medina, Pedro Martínez-Hernández, Simón Arina, Pilar Zafrilla, Juana Mulero, Camille Oger, Jean-Marie Galano, Thierry Durand, Federico Ferreres, Angel Gil-Izquierdo
Adrenic acid (AdA) and docosahexaenoic acid (DHA) peroxidation produces F2-dihomo-IsoPs and neuroprostanes, which have been related to oxidative damage in the central nervous system. Besides polyphenols, melatonin (MEL) and hydroxytyrosol (OHTyr) could be partly responsible for the antioxidant benefits of red wine (excluding colon derivatives). In order to elucidate whether these compounds are responsible for the protective antioxidant effects of red wine, a double-blind, crossover, placebo-controlled in vivo study - involving the intake of red wines and their native musts by healthy volunteers - was performed...
December 8, 2016: Food & Function
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
#3
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/27889506/genetic-and-transcriptional-study-of-glutathione-metabolism-in-oenococcus-oeni
#4
Mar Margalef-Català, Isabel Araque, Albert Bordons, Cristina Reguant
Although Oenococcus oeni is the main species that is responsible for malolactic fermentation (MLF), harsh wine conditions can limit its performance. Although several mechanisms underlying the response to stress have been studied in this species, little is known regarding the cellular systems that protect against oxidative stress in other bacteria, such as glutathione (GSH). O. oeni cannot synthesize GSH but contains several genes related to its utilization. In this study, the relative expression (RE) of the seven genes involved in the GSH redox system found in O...
November 16, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27885782/field-evaluation-of-3-hydroxy-2-hexanone-and-ethanol-as-attractants-for-the-cerambycid-beetle-pest-of-vineyards-xylotrechus-arvicola
#5
Álvaro Rodríguez-González, Esteban Sánchez-Maíllo, Horacio J Peláez, Manuel González-Núñez, David R Hall, Pedro A Casquero
BACKGROUND: The beetle Xylotrechus arvicola (Coleoptera: Cerambycidae) is a serious pest of vineyards in the Iberian Peninsula. In previous work, the male beetles, but not females, were shown to produce (R)-3-hydroxy-2-hexanone, and female beetles were attracted to this compound in a laboratory bioassay. In this study, release rates of 3-hydroxy-2-hexanone from different dispensers were measured in the laboratory and the attractiveness of these to X. arvicola adults determined in trapping tests in three traditional wine-growing regions in Spain...
November 25, 2016: Pest Management Science
https://www.readbyqxmd.com/read/27877164/distribution-of-native-lactic-acid-bacteria-in-wineries-of-queretaro-mexico-and-their-resistance-to-wine-like-conditions
#6
Dalia E Miranda-Castilleja, Ramón Álvar Martínez-Peniche, J A Aldrete-Tapia, Lourdes Soto-Muñoz, Montserrat H Iturriaga, J R Pacheco-Aguilar, Sofía M Arvizu-Medrano
Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries from the emerging wine region of Queretaro, México using multiplex PCR and culture. The resistance to wine-like conditions (WLC): ethanol (10, 12, and 13%), SO2 (30 mg⋅l(-1)), and low pH (3.5) of native LAB strains was also studied. Five species were detected within 61 samples obtained: Oenococcus oeni, Lactobacillus plantarum, Pediococcus parvulus, Lactobacillus hilgardi, and Lactobacillus brevis...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27871123/a-focus-on-quality-and-safety-traits-of-saccharomyces-cerevisiae-isolated-from-uva-di-troia-grape-variety
#7
Leonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Vittorio Capozzi, Milena Sinigaglia
The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H2 S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate...
November 21, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27869751/effects-of-power-ultrasound-on-stability-of-cyanidin-3-glucoside-obtained-from-blueberry
#8
Guang-Long Yao, Xing-Hui Ma, Xian-Yin Cao, Jian Chen
Power ultrasound (US) could potentially be used in the food industry in the future. However, the extent of anthocyanin degradation by US requires investigation. Cyanidin-3-glucoside (Cy-3-glu) obtained from blueberry extracts was used as research material to investigate the effect of power ultrasound on food processing of anthocyanin-rich raw materials. The effects of ultrasonic waves on the stability of Cy-3-glu and on the corresponding changes in UV-Vis spectrum and antioxidant activity were investigated, and the mechanisms of anthocyanin degradation induced by ultrasonic waves were discussed...
November 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
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
#9
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/27828050/nonintrusive-measurement-of-the-liquid-refractive-index-by-using-properties-of-the-cuvette-wall
#10
Ming Xu, Junpeng Ren, Runcai Miao, Zongquan Zhang
We present a method of nonintrusive measurement of the refractive index of a liquid in a glass cuvette, which uses some optical properties of the cuvette wall and the principle of total internal reflection. By coating a transmission-scattering paint layer on the outer surface of the cuvette, we transform an incident laser beam into a transmitted scattered light. When the transmitted scattered light reaches the interface between the container wall and the liquid inside, the light beams satisfying the condition of total internal reflection are reflected to the coating layer, automatically forming a circular dark pattern that is related to the refractive index of the liquid...
October 1, 2016: Applied Optics
https://www.readbyqxmd.com/read/27818090/ethanol-production-in-brazil-a-bridge-between-science-and-industry
#11
REVIEW
Mario Lucio Lopes, Silene Cristina de Lima Paulillo, Alexandre Godoy, Rudimar Antonio Cherubin, Marcel Salmeron Lorenzi, Fernando Henrique Carvalho Giometti, Claudemir Domingues Bernardino, Henrique Berbert de Amorim Neto, Henrique Vianna de Amorim
In the last 40 years, several scientific and technological advances in microbiology of the fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These contributions have increased our view and comprehension about fermentations in the first and, more recently, second-generation ethanol. Nowadays, new technologies are available to produce ethanol from sugarcane, corn and other feedstocks, reducing the off-season period. Better control of fermentation conditions can reduce the stress conditions for yeast cells and contamination by bacteria and wild yeasts...
October 25, 2016: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/27811119/alcohol-consumption-and-the-risk-of-colorectal-cancer-in-mismatch-repair-gene-mutation-carriers
#12
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/27802589/understanding-the-relationship-between-red-wine-matrix-tannin-activity-and-sensory-properties
#13
Aude Annie Watrelot, Nadia K Byrnes, Hildegarde Heymann, James A Kennedy
One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins and is considered to be a result of interaction with salivary proteins and the oral mucosa. To improve our understanding of the role that the enthalpy of interaction of tannin with a hydrophobic surface (tannin activity) has in astringency perception, a chromatographic method was used to determine the tannin concentration and activity of 34 Cabernet Sauvignon wines, as well as sensory analysis done on 13 of those wines...
November 2, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27787587/the-impact-of-non-saccharomyces-yeasts-in-the-production-of-alcoholic-beverages
#14
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
#15
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/27777448/implementing-principles-of-traditional-concentrated-grape-must-fermentation-to-the-production-of-new-generation-balsamic-vinegars-starter-selection-and-effectiveness
#16
Sofia Lalou, Angela Capece, Fani Th Mantzouridou, Patrizia Romano, Maria Z Tsimidou
In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethyl-furfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests...
September 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27769388/combination-of-visible-and-mid-infrared-spectra-for-the-prediction-of-chemical-parameters-of-wines
#17
Ilknur Sen, Burcu Ozturk, Figen Tokatli, Banu Ozen
Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and mid-infrared (MIR) spectroscopies to improve the prediction of various chemical compounds of wine as opposed to using mid-infrared range only. Wine samples of twelve grape varieties from two harvest years were analyzed. The chemical composition of wine samples was related to MIR and visible spectra using orthogonal partial least square (OPLS) regression technique...
December 1, 2016: Talanta
https://www.readbyqxmd.com/read/27763562/adsorption-of-wine-constituents-on-functionalized-surfaces
#18
Agnieszka Mierczynska-Vasilev, Paul A Smith
The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated...
October 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27759775/effect-of-chronic-ingestion-of-wine-on-the-glycemic-lipid-and-body-weight-homeostasis-in-mice
#19
Sebastião Barreto de Brito-Filho, Egberto Gaspar de Moura, Orlando José Dos Santos, Euler Nicolau Sauaia-Filho, Elias Amorim, Ewaldo Eder Carvalho Santana, Allan Kardec Dualibe Barros-Filho, Rennan Abud Pinheiro Santos
Background: The health benefits associated with moderate wine consumption, as with ethanol and phenolic compounds, include different mechanisms still little understandable. Aim: Evaluate glycemic and weight variations, and the deposit of triglycerides, cholesterol and liver glycogen with red wine consumption. Methods: 60 ApoE knockout mice were divided into three groups of 20: Wine Group (WG), Ethanol Group (EG) and Water Group (WAG). They received daily: WG 50 ml of wine and 50 ml water; EG 6 ml ethanol and WAG 94 ml of water...
July 2016: Arquivos Brasileiros de Cirurgia Digestiva: ABCD, Brazilian Archives of Digestive Surgery
https://www.readbyqxmd.com/read/27746771/transcriptomic-and-proteomic-analysis-of-oenococcus-oeni-adaptation-to-wine-stress-conditions
#20
Mar Margalef-Català, Isabel Araque, Albert Bordons, Cristina Reguant, Joaquín Bautista-Gallego
Oenococcus oeni, the main lactic acid bacteria responsible for malolactic fermentation in wine, has to adapt to stressful conditions, such as low pH and high ethanol content. In this study, the changes in the transcriptome and the proteome of O. oeni PSU-1 during the adaptation period before MLF start have been studied. DNA microarrays were used for the transcriptomic analysis and two complementary proteomic techniques, 2-D DIGE and iTRAQ labeling were used to analyze the proteomic response. One of the most influenced functions in PSU-1 due to inoculation into wine-like medium (WLM) was translation, showing the over-expression of certain ribosomal genes and the corresponding proteins...
2016: Frontiers in Microbiology
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