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https://www.readbyqxmd.com/read/28683524/enhancing-antioxidant-activities-of-wines-by-addition-ofwhite-rose-extract
#1
Hyunbin Seong, Jieun Heo, Kyun Hee Lee, Yoon Bok Lee, Yun Bae Kim, Nam Soo Han
White rose petal extract (WRE) contains large amounts of phenolic compounds and is considered edible. In this study, red and white wines were prepared by the addition of WRE (0.10% or 0.25%, w/v), followed by fermentation at 25°C for 15 days. The fermentation profiles, colors, sensory test results, and antioxidant activities of wines were compared. As reported herein, the fermentation profiles such as the pH, CO2 production rate, and final ethanol concentration were not affected by the addition of WRE, but a slow consumption rate of sugar was observed in 0...
July 7, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28678530/the-mouthfeel-of-white-wine
#2
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
#3
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
#4
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/28668728/influence-of-torulaspora-delbrueckii-in-varietal-thiol-3-sh-and-4-msp-release-in-wine-sequential-fermentations
#5
Ignacio Belda, Javier Ruiz, Beata Beisert, Eva Navascués, Domingo Marquina, Fernando Calderón, Doris Rauhut, Santiago Benito, Antonio Santos
In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations...
June 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28648288/characterization-of-bacillus-megaterium-bacillus-pumilus-and-paenibacillus-polymyxa-isolated-from-a-pinot-noir-wine-from-western-washington-state
#6
Nicolas H von Cosmos, Bruce A Watson, J K Fellman, D S Mattinson, Charles G Edwards
This report provides the first confirmed evidence of Bacillus-like bacteria present in a wine from Washington State. These bacteria were isolated from a 2013 Pinot noir wine whose aroma was sensorially described as being 'dirty' or 'pond scum.' Based on physiological traits and genetic sequencing, three bacterial isolates were identified as Bacillus megaterium (strain NHO-1), Bacillus pumilus (strain NHO-2), and Paenibacillus polymyxa (strain NHO-3). These bacteria grew in synthetic media of low pH (pH 3.5) while some survived ethanol concentrations up to 15% v/v...
October 2017: Food Microbiology
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
#7
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
#8
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
#9
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...
July 10, 2017: Analyst
https://www.readbyqxmd.com/read/28595177/genomics-perspectives-on-metabolism-survival-strategies-and-biotechnological-applications-of-brettanomyces-bruxellensis-lamap2480
#10
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
#11
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 28, 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
#12
A C Origone, S M Del Mónaco, J R Ávila, M González Flores, M E Rodríguez, C A Lopes
AIMS: Evaluating the winemaking stress tolerance of a set of both Saccharomyces eubayanus and Saccharomyces 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...
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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