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wine ethanol

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
Jeong-Won Kim, Deokyeol Jeong, Youngsuk Lee, Dongyup Han, Ju-Ock Nam, Won-Young Lee, Dong-Hyuck Hong, Soo Rin Kim, Yu Shin Ha
Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic, but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus...
November 9, 2017: Journal of Microbiology and Biotechnology
Javier Alonso-Del-Real, Alba Contreras-Ruiz, Gabriel L Castiglioni, Eladio Barrio, Amparo Querol
Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on ethanol content and wine quality. Numerous and varied strategies have been carried out to overcome these concerns. From a biotechnological point of view, the use of alternative non-Saccharomyces yeasts, yielding lower ethanol concentrations and sometimes giving rise to new and interesting aroma, is one of the trendiest approaches...
2017: Frontiers in Microbiology
Ruoyun Li, Guotong Xiong, Shukun Yuan, Zufang Wu, Yingjie Miao, Peifang Weng
Saccharomyces cerevisiae has been widely used for wine fermentation and bio-fuels production. A S. cerevisiae strain Sc131 isolated from tropical fruit shows good fermentation properties and ethanol tolerance, exhibiting significant potential in Chinese bayberry wine fermentation. In this study, RNA-sequence and RT-qPCR was used to investigate the transcriptome profile of Sc131 in response to ethanol stress. Scanning Electron Microscopy were carried out to observe surface morphology of yeast cells. Totally, 937 genes were identified differential expressed, including 587 up-regulated and 350 down-regulated genes, after 4-h ethanol stress (10% v/v)...
November 3, 2017: World Journal of Microbiology & Biotechnology
Yubin Zhao, Yoshinori Yamaguchi, Chenchen Liu, Shinichi Sekine, Xiaoming Dou
This paper demonstrated the quantitative detection of ethanol and acetone mixtures in complex solutions with Raman spectroscopy based on headspace gas analysis. By analyzing the volatile components in the headspace, their concentrations in liquid solutions were determined. We constructed our own Raman spectroscopy system to detect the headspace gas quantitatively over a solution in a sealed vial. The Raman spectra of the headspace gases over standard solutions were standardized for finding the concentrations of ethanol, acetone, and ethanol-acetone in mixture solutions...
January 1, 2017: Applied Spectroscopy
C G Edwards, T A Oswald
Although B. bruxellensis continues to be a problem during red winemaking due to formation of off-odors and flavors, few interactions between intrinsic and extrinsic conditions that would limit spoilage have been identified. Using a commercially-prepared Merlot wine, a 3 × 2 × 2 complete factorial design was implemented with total SO2 (0, 60, or 100 mg l(-1) ), ethanol (13% or 14.5% v v(-1) ), and storage temperature (15 or 18C) as variables. Populations of two strains of B. bruxellensis isolated from Washington wines (I1a and F3) were monitored for 100 days before concentrations of 4-ethylphenol, 4-ethylguaiacol, and volatile acidity were measured...
October 28, 2017: Letters in Applied Microbiology
Dazhi Fan, Li Liu, Qing Xia, Wen Wang, Shuzhen Wu, Guo Tian, Ying Liu, Jing Ni, Song Wu, Xiaoling Guo, Zhengping Liu
To what extent could alcohol consumption affects female fertility is still unclear. The aim of this study was to quantitatively summarize the dose-response relation between total and specific types of alcohol beverage (beer, wine, and spirits) consumption in female and the fecundability. Four electronic databases were searched. Observational studies (cohort and case-control) that provided female alcohol consumption and fecundity were eligible. Nineteen studies, involving 98657 women, were included in this study...
October 23, 2017: Scientific Reports
Harindra Jayasekara, Surender Juneja, Allison M Hodge, Robin Room, Roger L Milne, John L Hopper, Dallas R English, Graham G Giles, Robert J MacInnis
Cohort studies have reported inconsistent evidence regarding alcohol intake and risk of non-Hodgkin lymphoma (NHL), mostly based on alcohol intake assessed close to study enrolment. We examined this association using alcohol intake measured from age 20 onwards. We calculated usual alcohol intake for 10-year periods from age 20 using recalled frequency and quantity of beverage-specific consumption for 37,990 participants aged 40-69 years from the Melbourne Collaborative Cohort Study. Cox regression was performed to derive hazard ratios (HRs) and 95% confidence intervals (CIs) for the association between alcohol intake (g/day) and NHL risk...
October 21, 2017: International Journal of Cancer. Journal International du Cancer
Augusto Di Castelnuovo, Simona Costanzo, Marialaura Bonaccio, Livia Rago, Amalia De Curtis, Mariarosaria Persichillo, Francesca Bracone, Marco Olivieri, Chiara Cerletti, Maria Benedetta Donati, Giovanni de Gaetano, Licia Iacoviello
OBJECTIVES: The aim of this study was to assess the hypothesis that alcohol consumption is associated with onset of atrial fibrillation (AF) and/or heart failure (HF). BACKGROUND: The connection between ethanol intake and AF or HF remains controversial. METHODS: The study population was 22,824 AF- or HF-free subjects (48% men, age ≥35 years) randomly recruited from the general population included in the Moli-sani study, for whom complete data on HF, AF, and alcohol consumption were available...
November 2017: JACC. Heart Failure
Etienne Sémon, Gaëlle Arvisenet, Elisabeth Guichard, Jean-Luc Le Quéré
With proton transfer reaction-mass spectrometry standard operating conditions, analysis of alcoholic beverages is an analytical challenge. Ethanol reacts with the primary ion H3 O(+) leading to its depletion and to formation of ethanol-related ions and clusters, resulting in unstable ionization and in significant fragmentation of analytes. Different methods were proposed but generally resulted in lowering the sensitivity and/or complicating the mass spectra. The aim of the present study was to propose a simple, sensitive and reliable method with fragmentation as low as possible, linearity within a realistic range of volatile organic compounds concentrations, and applicability to in vivo dynamic aroma release (nosespace) studies of wines...
October 5, 2017: Journal of Mass Spectrometry: JMS
Kimberly D McCarter, Chun Li, Zheng Jiang, Wei Lu, Hillary C Smith, Guodong Xu, William G Mayhan, Hong Sun
Increasing evidence suggest that low-dose alcohol consumption (LAC) reduces the incidence and improves the functional outcome of ischemic stroke. We determined the influence of LAC on post-ischemic inflammation. Male Sprague-Dawley rats were divided into 3 groups, an ethanol (13.5% alcohol) group, a red wine (Castle Rock Pinot Noir, 13.5% alcohol) group, and a control group. The amount of alcohol given to red wine and ethanol groups was 1.4 g/kg/day. After 8 weeks, the animals were subjected to a 2-hour middle cerebral artery occlusion (MCAO) and sacrificed at 24 hours of reperfusion...
October 2, 2017: Scientific Reports
Federica Valdetara, Daniela Fracassetti, Alessia Campanello, Carlo Costa, Roberto Foschino, Concetta Compagno, Ileana Vigentini
Dekkera/Brettanomyces bruxellensis, the main spoilage yeast in barrel-aged wine, metabolize hydroxycinnamic acids into off-flavors, namely ethylphenols. Recently, both the enzymes involved in this transformation, the cinnamate decarboxylase (DbCD) and the vinylphenol reductase (DbVPR), have been identified. To counteract microbial proliferation in wine, sulfur dioxide (SO2) is used commonly to stabilize the final product, but limiting its use is advised to preserve human health and boost sustainability in winemaking...
2017: Frontiers in Microbiology
Giuseppe Avellone, Andrea Salvo, Rosaria Costa, Emanuele Saija, David Bongiorno, Vita Di Stefano, Giorgio Calabrese, Giacomo Dugo
The purpose of the present work was to find a correlation between microencapsulation technology applied to wines and the resulting quality of the wine itself in terms of volatile composition and phenolic profile. To this aim, samples of Nero d'Avola wines produced in Sicily (Italy) were investigated in order to: i) elucidate the aromatic composition by means of HS-SPME coupled with GC-MS; ii) assess the polyphenolic content by UHPLC mass spectrometry; iii) compare the results obtained from both the screenings with those relative to the same wines that had previously been subjected to spray-drying...
February 1, 2018: Food Chemistry
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