keyword
MENU ▼
Read by QxMD icon Read
search

wine ethanol

keyword
https://www.readbyqxmd.com/read/28630625/quantification-of-antioxidant-phenolic-compounds-in-a-new-chrysanthemum-cultivar-by-high-performance-liquid-chromatography-with-diode-array-detection-and-electrospray-ionization-mass-spectrometry
#1
Ah-Reum Han, Hyo Young Kim, Yangkang So, Bomi Nam, Ik-Soo Lee, Joo-Won Nam, Yeong Deuk Jo, Sang Hoon Kim, Jin-Baek Kim, Si-Yong Kang, Chang Hyun Jin
The flowers of Chrysanthemum morifolium Ramat. have been used as an herbal tea and in traditional medicine, and the plant has been developed to produce horticultural cultivars of various colors and shapes. In this study, a new chrysanthemum cultivar with dark purple petals (C. morifolium cv. ARTI-Dark Chocolate; ADC) was developed by radiation-induced mutation breeding of its original cultivar with purple striped white petals (C. morifolium cv. Noble Wine, NW). The phenolic profile and antioxidant property of ADC were investigated and compared with NW and the commercially available medicinal herb, C...
2017: International Journal of Analytical Chemistry
https://www.readbyqxmd.com/read/28621110/characterization-of-microbial-communities-in-chinese-rice-wine-collected-at-yichang-city-and-suzhou-city-in-china
#2
Yucai Lyu, Yanli Gong, Yajie Li, Zejiang Pan, Yi Yao, Ning Li, Jinling Guo, Dachun Gong, Yihong Ti, Caiyun Peng
Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 d. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively, for rice wine from Suzhou city. Acetic acid and lactic acid were the most abundant organic acids. Abundant fungi and bacteria were detected in both communities by high-throughput sequencing...
June 16, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28597012/a-high-performance-enzyme-entrapment-platform-facilitated-by-a-cationic-polymer-for-the-efficient-electrochemical-sensing-of-ethanol
#3
Bal-Ram Adhikari, Heidi Schraft, Aicheng Chen
Entrapment is one of the major approaches for enzyme immobilization; however, it suffers a few critical drawbacks including leakage and high mass transfer resistance to substrates. To address these challenges, herein we report on a new facile and effective enzyme entrapment platform using a special cationic polymer, poly(2-(dimethylamino)ethyl methacrylate) (MADQUAT) on a single-wall carbon nanotube and reduced graphene oxide (SWCNT-rGO) nanohybrid thin film. To demonstrate this new approach, alcohol dehydrogenase (ADH) is employed as a model enzyme for the entrapment toward the design of an efficient electrochemical biosensor for the detection of ethanol...
June 9, 2017: Analyst
https://www.readbyqxmd.com/read/28595177/genomics-perspectives-on-metabolism-survival-strategies-and-biotechnological-applications-of-brettanomyces-bruxellensis-lamap2480
#4
Liliana Godoy, Evelyn Silva-Moreno, Wladimir Mardones, Darwin Guzman, Francisco Cubillos, Angélica Ganga
Wine production is an important commercial issue for the liquor industry. The global production was estimated at 275.7 million hectoliters in 2015. The loss of wine production due to Brettanomyces bruxellensis contamination is currently a problem. This yeast causes a "horse sweat" flavor in wine, which is an undesired organoleptic attribute. To date, 6 B. bruxellensis annotated genome sequences are available (LAMAP2480, AWRI1499, AWRI1608, AWRI1613, ST05.12/22, and CBS2499), and whole genome comparisons between strains are limited...
June 9, 2017: Journal of Molecular Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28581736/highly-efficient-malolactic-fermentation-of-red-wine-using-encapsulated-bacteria-in-a-robust-biocomposite-of-silica-alginate
#5
Guillermo Simó, Josefina Vila-Crespo, Encarnación Fernández-Fernández, Violeta Ruipérez, José Manuel Rodríguez-Nogales
Bacteria encapsulation to develop malolactic fermentation emerges as a biotechnological strategy that provides significant advantages over the use of free cells. Two encapsulation methods have been proposed embedding Oenococcus oeni, (i) interpenetrated polymer networks of silica and Ca-alginate and (ii) Ca-alginate capsules coated with hydrolyzed 3-aminopropyltriethoxysilane (hAPTES). On the basis of our results, only the first method was suitable for bacteria encapsulation. The optimized silica-alginate capsules exhibited a negligible bacteria release and an increase of 328% and 65% in L-malic acid consumption and mechanical robustness, respectively, compared to untreated alginate capsules...
June 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28543932/tolerance-to-winemaking-stress-conditions-of-patagonian-strains-of-saccharomyces-eubayanus-and-saccharomyces-uvarum
#6
Andrea Cecilia Origone, Silvana María Del Mónaco, José Ricardo Ávila, Melisa González Flores, María Eugenia Rodríguez, Christian Ariel Lopes
AIMS: Evaluating the winemaking stress tolerance of a set of both S. eubayanus and S. uvarum strains from diverse Patagonian habitats. METHODS AND RESULTS: Yeast strains growth was analysed under increasing ethanol concentrations; all of them were able to grow until 8% v/v ethanol. The effect of different temperature and pH conditions as well as at SO2 and hexose concentrations was evaluated by means of a Central Composite Experimental Design. Only two S. uvarum strains (NPCC 1289 and 1321) were able to grow in most stress conditions...
May 24, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28531323/effect-of-chemical-ratios-of-a-microbial-based-feeding-attractant-on-trap-catch-of-drosophila-suzukii-diptera-drosophilidae
#7
Dong H Cha, Peter J Landolt, Todd B Adams
Drosophila suzukii Matsumura, spotted wing drosophila, can be trapped with a feeding attractant based on wine and vinegar volatiles and consisting of acetic acid, ethanol, acetoin, and methionol. Using that four-component blend, we found that the catch of spotted wing drosophila increased with increases in the release rate of acetoin (from 0.5 mg/d to 34 mg/d) from polyethylene sachet dispensers, and with increases in the concentrations of acetic acid (from 0.25% to 4%) or ethanol (from 0.08% to 2%) when dispensed in the trap drowning solution...
May 22, 2017: Environmental Entomology
https://www.readbyqxmd.com/read/28521683/impact-of-red-wine-consumption-on-cardiovascular-health
#8
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/28494091/fermentation-characteristics-and-aromatic-profile-of-plum-wines-produced-with-indigenous-microbiota-and-pure-cultures-of-selected-yeast
#9
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...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28457128/matrix-extension-and-multilaboratory-validation-of-arsenic-speciation-method-eam-%C3%A2-4-10-to-include-wine
#10
Courtney K Tanabe, Helene Hopfer, Susan E Ebeler, Jenny Nelson, Sean D Conklin, Kevin M Kubachka, Robert A Wilson
A multilaboratory validation (MLV) was performed to extend the U.S. Food and Drug Administration's (FDA) analytical method Elemental Analysis Manual (EAM) §4.10, High Performance Liquid Chromatography-Inductively Coupled Plasma-Mass Spectrometric Determination of Four Arsenic Species in Fruit Juice, to include wine. Several method modifications were examined to optimize the method for the analysis of dimethylarsinic acid, monomethylarsonic acid, arsenate (AsV), and arsenite (AsIII) in various wine matrices with a range of ethanol concentrations by liquid chromatography-inductively coupled plasma-mass spectrometry...
May 24, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28452954/hydroxytyrosol-and-cytoprotection-a-projection-for-clinical-interventions
#11
REVIEW
Francisca Echeverría, Macarena Ortiz, Rodrigo Valenzuela, Luis A Videla
Hydroxytyrosol (HT) ((3,4-Dihydroxyphenyl)ethanol) is a polyphenol mainly present in extra virgin olive oil (EVOO) but also in red wine. It has a potent antioxidant effect related to hydrogen donation, and the ability to improve radical stability. The phenolic content of olive oil varies between 100 and 600 mg/kg, due to multiple factors (place of cultivation, climate, variety of the olive and level of ripening at the time of harvest), with HT and its derivatives providing half of that content. When consumed, EVOO's phenolic compounds are hydrolyzed in the stomach and intestine, increasing levels of free HT which is then absorbed in the small intestine, forming phase II metabolites...
April 28, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28436828/sensory-profile-and-volatile-aroma-composition-of-reduced-alcohol-merlot-wines-fermented-with-metschnikowia-pulcherrima-and-saccharomyces-uvarum
#12
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/28424673/genome-scale-reconstruction-of-the-metabolic-network-in-oenococcus-oeni-to-assess-wine-malolactic-fermentation
#13
Sebastián N Mendoza, Pablo M Cañón, Ángela Contreras, Magdalena Ribbeck, Eduardo Agosín
Oenococcus oeni is the main responsible agent for malolactic fermentation in wine, an unpredictable and erratic process in winemaking. To address this, we have constructed and exhaustively curated the first genome-scale metabolic model of Oenococcus oeni, comprising 660 reactions, 536 metabolites and 454 genes. In silico experiments revealed that nutritional requirements are predicted with an accuracy of 93%, while 14 amino acids were found to be essential for the growth of this bacterial species. When the model was applied to determine the non-growth associated maintenance, results showed that O...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28424625/role-of-mitochondrial-retrograde-pathway-in-regulating-ethanol-inducible-filamentous-growth-in-yeast
#14
Beatriz González, Albert Mas, Gemma Beltran, Paul J Cullen, María Jesús Torija
In yeast, ethanol is produced as a by-product of fermentation through glycolysis. Ethanol also stimulates a developmental foraging response called filamentous growth and is thought to act as a quorum-sensing molecule. Ethanol-inducible filamentous growth was examined in a small collection of wine/European strains, which validated ethanol as an inducer of filamentous growth. Wine strains also showed variability in their filamentation responses, which illustrates the striking phenotypic differences that can occur among individuals...
2017: Frontiers in Physiology
https://www.readbyqxmd.com/read/28417982/total-and-beverage-specific-alcohol-intake-and-the-risk-of-aggressive-prostate-cancer-a-case-control-study
#15
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/28407905/fate-of-ethanol-during-cooking-of-liquid-foods-prepared-with-alcoholic-beverages-theory-and-experimental-studies
#16
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
https://www.readbyqxmd.com/read/28405910/omics-analysis-of-acetic-acid-tolerance-in-saccharomyces-cerevisiae
#17
REVIEW
Peng Geng, Liang Zhang, Gui Yang Shi
Acetic acid is an inhibitor in industrial processes such as wine making and bioethanol production from cellulosic hydrolysate. It causes energy depletion, inhibition of metabolic enzyme activity, growth arrest and ethanol productivity losses in Saccharomyces cerevisiae. Therefore, understanding the mechanisms of the yeast responses to acetic acid stress is essential for improving acetic acid tolerance and ethanol production. Although 329 genes associated with acetic acid tolerance have been identified in the Saccharomyces genome and included in the database ( http://www...
May 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28382030/sub-optimal-ph-preadaptation-improves-the-survival-of-lactobacillus-plantarum-strains-and-the-malic-acid-consumption-in-wine-like-medium
#18
Mariantonietta Succi, Gianfranco Pannella, Patrizio Tremonte, Luca Tipaldi, Raffaele Coppola, Massimo Iorizzo, Silvia Jane Lombardi, Elena Sorrentino
Forty-two oenological strains of Lb. plantarum were assessed for their response to ethanol and pH values generally encountered in wines. Strains showed a higher variability in the survival when exposed to low pH (3.5 or 3.0) than when exposed to ethanol (10 or 14%). The study allowed to individuate the highest ethanol concentration (8%) and the lowest pH value (4.0) for the growth of strains, even if the maximum specific growth rate (μ max ) resulted significantly reduced by these conditions. Two strains (GT1 and LT11) preadapted to 2% ethanol and cultured up to 14% of ethanol showed a higher growth than those non-preadapted when they were cultivated at 8% of ethanol...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28372219/on-line-monitoring-of-oxygen-as-a-method-to-qualify-the-oxygen-consumption-rate-of-wines
#19
Ignacio Nevares, Víctor Martínez-Martínez, Ana Martínez-Gil, Roberto Martín, V Felipe Laurie, María Del Álamo-Sanza
Measuring the oxygen content during winemaking and bottle storage has become increasingly popular due to its impact on the sensory quality and longevity of wines. Nevertheless, only a few attempts to describe the kinetics of oxygen consumption based on the chemical composition of wines have been published. Therefore, this study proposes firstly a new fitting approach describing oxygen consuming kinetics and secondly the use of an Artificial Neural Network approach to describe and compare the oxygen avidity of wines according to their basic chemical composition (i...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372165/measurements-of-the-effects-of-wine-maceration-with-oak-chips-using-an-electronic-tongue
#20
Alisa Rudnitskaya, Leigh M Schmidtke, Ana Reis, M Rosario M Domingues, Ivonne Delgadillo, Bruno Debus, Dmitry Kirsanov, Andrey Legin
The use of oak products as a cheaper alternative to expensive wood barrels was recently permitted in Europe, which led to a continuous increase in the use of oak chips and staves in winemaking. The feasibility of the potentiometric electronic tongue as a tool for monitoring the effects of wine maceration with oak chips was evaluated. Four types of commercially available oak chips subjected to different thermal treatments and washing procedures and their mixture were studied. Ethanolic extracts of the chips were analysed using electrospray mass spectrometry and 28 phenolic and furanic compounds were identified...
August 15, 2017: Food Chemistry
keyword
keyword
107310
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"