keyword
MENU ▼
Read by QxMD icon Read
search

red wine

keyword
https://www.readbyqxmd.com/read/28427533/influence-of-high-hydrostatic-pressure-technology-on-wine-chemical-and-sensorial-characteristics-potentialities-and-drawbacks
#1
Cláudia Nunes, Mickael C Santos, Jorge A Saraiva, Sílvia M Rocha, Manuel A Coimbra
During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28421029/a-historical-view-of-motion-sickness-a-plague-at-sea-and-on-land-also-with-military-impact
#2
Doreen Huppert, Judy Benson, Thomas Brandt
Seasickness and its triggers, symptoms, and preventive measures were well known in antiquity. This chapter is based on an analysis of descriptions of motion sickness, in particular seasickness, in ancient Greek, Roman, and Chinese literature. A systematic search was made from the Greek period beginning with Homer in 800 BC to the late Roman period and ending with Aetios Amidenos in 600 AD, as well as in the Chinese medical classics dating from around 300 AD. Major aspects are the following: body movements caused by waves were identified in all cultures as the critical stimuli...
2017: Frontiers in Neurology
https://www.readbyqxmd.com/read/28417982/total-and-beverage-specific-alcohol-intake-and-the-risk-of-aggressive-prostate-cancer-a-case-control-study
#3
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/28416338/separation-and-purification-of-polyphenols-from-red-wine-extracts-using-high-speed-counter-current-chromatography
#4
Yuanyuan Li, Lingxi Li, Yan Cui, Shuting Zhang, Baoshan Sun
Polyphenols are important compounds of red wine owing to their contribution to sensory properties and antioxidant activities. In this study, high-speed counter-current chromatography (HSCCC) coupled with semi-preparative HPLC was used for large-scale separation and purification of polyphenols from red wine extracts. With the solvent system of hexane-ethyl acetate-water (1-50-50), various oligomeric procyanidins including monomer catechin, epicatechin, dimers B1, B2; phenolic acids including coutaric acid, caftaric acid and other type of polyphenols were largely separated within 370min and most of these compounds presented high yields (0...
March 12, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28407929/filter-vial-dispersive-solid-phase-extraction-as-a-simplified-clean-up-for-determination-of-ethylphenols-in-red-wines
#5
Ariel R Fontana, Rubén Bottini
In-vial filtration with dispersive solid-phase extraction (d-SPE) clean-up of QuEChERS (quick, easy, cheap, effective, rugged and safe) extracts is proposed for the determination of ethylphenols (EPs) in red wines. Analytes were extracted from 5mL wine sample (previously alkalinized with 0.5% sodium hydroxide) using 5mL acetonitrile. For phase separation, 1.5g NaCl and 4g anhydrous MgSO4 were added. Then, a 0.5mL aliquot of the partitioned supernatant was cleaned-up using d-SPE and in-vial filtration with a combination of anhydrous CaCl2 (100mg) and primary-secondary amine (PSA, 25mg) as sorbents...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28406466/artificial-red-blood-cells-as-potential-photosensitizers-in-dye-laser-treatment-against-port-wine-stains
#6
REVIEW
Naoaki Rikihisa, Shoji Watanabe, Yoshiaki Saito, Hiromi Sakai
We suggest a novel method that uses artificial blood cells (hemoglobin vesicles, Hb-Vs) as photosensitizers in dye laser treatment (at 595-nm wavelength) for port-wine stains (i.e., capillary malformations presenting as red birthmarks) based on the results of animal experiments. As compared with human red blood cells, Hb-Vs have the same absorbance of 595 nm wavelength light and produce the same level of heat following dye laser irradiation. Small sized Hb-Vs (250 nm) distribute in the plasma phase in blood and tend to flow in the marginal zone of microvessels...
April 13, 2017: Journal of Functional Biomaterials
https://www.readbyqxmd.com/read/28403379/effect-of-resveratrol-on-walking-performance-in-older-people-with-peripheral-artery-disease-the-restore-randomized-clinical-trial
#7
Mary M McDermott, Christiaan Leeuwenburgh, Jack M Guralnik, Lu Tian, Robert Sufit, Lihui Zhao, Michael H Criqui, Melina R Kibbe, James H Stein, Donald Lloyd-Jones, Stephen D Anton, Tamar S Polonsky, Ying Gao, Rafael de Cabo, Luigi Ferrucci
Importance: Research shows that resveratrol, a sirtuin activator in red wine, improves exercise endurance and skeletal-muscle oxidative metabolism in animals and may enhance vascular function in humans. Resveratrol supplement sales exceed $30 million annually in the United States, but few data are available regarding its efficacy in humans. Objective: To determine whether resveratrol, 125 mg/d or 500 mg/d, improves the 6-minute walk performance in patients with peripheral artery disease (PAD)...
April 12, 2017: JAMA Cardiology
https://www.readbyqxmd.com/read/28402662/dominant-carbons-in-trans-and-cis-resveratrol-isomerization
#8
Feng Wang, Subhojyoti Chatterjee
A comprehensive analysis for isomerization of geometric isomers in case of resveratrol is been presented. As an important red wine molecule, only one geometric isomer of resveratrol, i.e., trans-R rather than cis-R is primarily associated with health benefit. In the present study, density function theory (DFT) provides accurate descriptions of isomerization of resveratrol. The nearly planar trans-R forms a relatively rigid and less flexible conjugate network but the non-planar cis-R favors a more flexible structure with steric through space interaction...
April 12, 2017: Journal of Physical Chemistry. B
https://www.readbyqxmd.com/read/28401146/effects-of-bunch-rot-botrytis-cinerea-and-powdery-mildew-erysiphe-necator-fungal-diseases-on-wine-aroma
#9
Angela Lopez Pinar, Doris Rauhut, Ernst Ruehl, Andrea Buettner
This study aimed to characterize the effects of bunch rot and powdery mildew on the primary quality parameter of wine, the aroma. The influence of these fungal diseases was studied by comparative Aroma Extract Dilution Analyses (AEDA) and sensory tests. The effect of bunch rot was investigated on three grape varieties, namely White Riesling, Red Riesling and Gewürztraminer and that of powdery mildew on the hybrid Gm 8622-3; thereby, samples were selected that showed pronounced cases of infection to elaborate potential currently unknown effects...
2017: Frontiers in Chemistry
https://www.readbyqxmd.com/read/28393974/-origin-components-and-mechanisms-of-action-of-the-mediterranean-diet
#10
Inés Urquiaga, Guadalupe Echeverría, Catalina Dussaillant, Attilio Rigotti
The Mediterranean diet is currently considered a healthy dietary pattern. It includes a great variety of foods, which are eaten in moderation and within a positive social environment. The generic term "Mediterranean diet" was born after the "Seven Countries Study" led by Ancel Keys around 1960. This dietary pattern is characterized by a high intake of fruits and vegetables, whole grains, legumes, nuts, fish, white meats and olive oil. It also includes moderate consumption of fermented dairy products, low intake of red meat and drinking wine with moderation during meals...
January 2017: Revista Médica de Chile
https://www.readbyqxmd.com/read/28382623/double-maturation-raisonn%C3%A3-e-the-impact-of-on-vine-berry-dehydration-on-the-berry-and-wine-composition-of-merlot-vitis-vinifera-l
#11
Denis Rusjan, Maja Mikulic-Petkovsek
BACKGROUND: Double Maturation Raisonnée (DMR) is a potential canopy measure that affects grape and wine composition. The aim of this work was to study for the first time the DMR impact on the physical, biochemical and sensorial characteristics of the berries and wines of Merlot, one of the world's fastest-expanding grapevine varieties. RESULTS: DMR significantly increased the content of soluble solids (1.2-fold), free amino nitrogen (1.8-fold) and acidity in berries but decreased the weight of 100 berries on harvest (approx...
April 6, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28378813/a-voltammetric-determination-of-caffeic-acid-in-red-wines-based-on-the-nitrogen-doped-carbon-modified-glassy-carbon-electrode
#12
Natarajan Karikalan, Raj Karthik, Shen-Ming Chen, Hsi-An Chen
We reported an electrochemical determination of caffeic acid (CA) based on the nitrogen doped carbon (NDC). The described sensor material was prepared by the flame synthesis method, which gave an excellent platform for the synthesis of carbon nanomaterials with the hetero atom dopant. The synthesized material was confirmed by various physical characterizations and it was further characterized by different electrochemical experiments. The NDC modified glassy carbon electrode (NDC/GCE) shows the superior electrocatalytic performance towards the determination of CA with the wide linear concentration range from 0...
April 5, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28375190/a-new-chemical-pathway-yielding-a-type-vitisins-in-red-wines
#13
Paula Araújo, Ana Fernandes, Victor de Freitas, Joana Oliveira
A new chemical pathway yielding A-type vitisins in red wines is proposed herein from the reaction between anthocyanins and oxaloacetic acid (OAA). This new chemical path is thought to occur in the first stages of the wine production even during the fermentation process. This is due to the revealed high reactivity of OAA with anthocyanins compared with the already known precursor (pyruvic acid, PA). In model solutions at wine pH (3.5), when malvidin-3-O-glucoside (mv-3-glc) is in contact with OAA and PA a decrease in the OAA concentration is observed along with the formation of A-type vitisin...
April 4, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28372244/antioxidant-capacity-of-phenolic-compounds-on-human-cell-lines-as-affected-by-grape-tyrosinase-and-botrytis-laccase-oxidation
#14
Matthias Riebel, Andrea Sabel, Harald Claus, Ning Xia, Huige Li, Helmut König, Heinz Decker, Petra Fronk
Phenolic components (PCs) are well-known for their positive impact on human health. In addition to their action as radical scavengers, they act as activators for the intrinsic cellular antioxidant system. Polyphenol oxidases (PPOs) such as tyrosinase and laccase catalyze the enzymatic oxidation of PCs and thus, can alter their scavenging and antioxidative capacity. In this study, oxidation by tryosinase was shown to increase the antioxidant capacity of many PCs, especially those that lack adjacent aromatic hydroxyl groups...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372219/on-line-monitoring-of-oxygen-as-a-method-to-qualify-the-oxygen-consumption-rate-of-wines
#15
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/28372199/trace-determination-of-organophosphate-esters-in-white-wine-red-wine-and-beer-samples-using-dispersive-liquid-liquid-microextraction-combined-with-ultra-high-performance-liquid-chromatography-tandem-mass-spectrometry
#16
Long Pang, Huiqiang Yang, Peijie Yang, Hongzhong Zhang, Jihong Zhao
In this study, dispersive liquid-liquid microextraction coupled with ultra-high-performance liquid chromatography-tandem mass spectrometry was developed for the analysis of five representative organophosphate esters (OPEs) in wine samples. Under optimized conditions, the proposed method resulted in good linearity (R(2)>0.9933) over the range of 0.1-100μgL(-1), with limits of detection (LODs, S/N =3) and quantification (LOQs, S/N =10) in the ranges of 0.48-18.8ngL(-1) and 1.58-62.5ngL(-1), respectively...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372185/rapid-assay-of-resveratrol-in-red-wine-by-paper-spray-tandem-mass-spectrometry-and-isotope-dilution
#17
Leonardo Di Donna, Domenico Taverna, Serena Indelicato, Anna Napoli, Giovanni Sindona, Fabio Mazzotti
A rapid analytical approach for the assay of resveratrol in red wines, based on Paper Spray Mass Spectrometry (PS-MS) and Multiple Reaction Monitoring (MRM) is described. The assay involves the use of the stable isotope dilution method. The analytical parameters calculated analyzing fortified samples confirm the reliability of the proposed approach, with accuracy values about 100%, and LOD and LOQ values calculated at 0.5 and 0.8μg/mL, respectively. Furthermore, both the recovery, which was quantitative for the analyte, and the reproducibility (RSD%), checked on different days on the same wine, always below 7%, highlighted the consistency of the methodology...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372170/reduction-of-4-ethylphenol-and-4-ethylguaiacol-in-red-wine-by-activated-carbons-with-different-physicochemical-characteristics-impact-on-wine-quality
#18
Luís Filipe-Ribeiro, Juliana Milheiro, Carlos C Matos, Fernanda Cosme, Fernando M Nunes
Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and 4-EG removal, phenolic and headspace aroma composition was studied. All ACs reduced significantly 4-EP and 4-EG levels (maximum 73%). Their efficiency was related to their surface area and micropores volume...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372167/a-new-parameter-to-simultaneously-assess-antioxidant-activity-for-multiple-phenolic-compounds-present-in-food-products
#19
Hong Yang, Xuejia Xue, Huan Li, Su Chin Tay-Chan, Seng Poon Ong, Edmund Feng Tian
In this work, we established a new methodology to simultaneously assess the relative reaction rates of multiple antioxidant compounds in one experimental set-up. This new methodology hypothesizes that the competition among antioxidant compounds towards limiting amount of free radical (in this article, DPPH) would reflect their relative reaction rates. In contrast with the conventional detection of DPPH decrease at 515nm on a spectrophotometer, depletion of antioxidant compounds treated by a series of DPPH concentrations was monitored instead using liquid chromatography coupled with quadrupole time-of-flight (LC-QTOF)...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28366000/comparison-between-malolactic-fermentation-container-and-barrel-toasting-effects-on-phenolic-volatile-and-sensory-profile-of-red-wines
#20
María Reyes González-Centeno, Kleopatra Chira, Pierre-Louis Teissedre
Ellagitannin and anthocyanin profiles, woody volatile composition and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel ageing. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1 and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, barrel toasting effect seemed to be more important than differences due to MLF-container...
April 1, 2017: Journal of Agricultural and Food Chemistry
keyword
keyword
13750
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"