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https://www.readbyqxmd.com/read/28222886/effect-of-different-acidic-solutions-on-the-optical-behavior-of-lithium-disilicate-ceramics
#1
Daniela Micheline Dos Santos, Emily Vivianne Freitas da Silva, Aljomar José Vechiato-Filho, Denis Watanabe, Sandro Basso Bitencourt, Aimée Maria Guiotti, Marcelo Coelho Goiato
STATEMENT OF PROBLEM: The stability of the optical characteristics of dental ceramics is essential. Degradation of these materials resulting from pH or temperature alterations in the oral cavity can lead to treatment failure. PURPOSE: The purpose of this in vitro study was to evaluate the color change (ΔE), the L* coordinate, the translucency parameter, and the contrast ratio of lithium disilicate ceramic exposed to commonly used and potentially colorant solutions...
February 17, 2017: Journal of Prosthetic Dentistry
https://www.readbyqxmd.com/read/28216605/an-overview-of-stress-induced-resveratrol-synthesis-in-grapes-perspectives-for-resveratrol-enriched-grape-products
#2
REVIEW
Mohidul Hasan, Hanhong Bae
Resveratrol is the most important stilbene phytoalexin synthesized naturally or induced in plants, as a part of their defense mechanism. Grapes and their derivative products, including juice and wine, are the most important natural sources of resveratrol, consisting of notably higher amounts than other natural sources like peanuts. Consumption of red wine with its presence of resveratrol explained the "French Paradox". Hence, the demand of resveratrol from grapes is increasing. Moreover, as a natural source of resveratrol, grapes became very important in the nutraceutical industry for their benefits to human health...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28216591/iron-supply-affects-anthocyanin-content-and-related-gene-expression-in-berries-of-vitis-vinifera-cv-cabernet-sauvignon
#3
Pengbao Shi, Bing Li, Haiju Chen, Changzheng Song, Jiangfei Meng, Zhumei Xi, Zhenwen Zhang
Anthocyanins are important compounds for red grape and red wine quality, and can be influenced by supply of nutrients such as nitrogen, phosphorus, potassium, zinc, and iron. The present work aims to gain a better understanding of the effect of iron supply on anthocyanins concentration in grape berries. To this end, own-rooted four-year-old Cabernet Sauvignon grapevines (Vitis vinifera) were fertigated every three days with 0, 23, 46, 92, and 184 μM iron (Fe) from ferric ethylenediamine di (o-hydroxyphenylacetic) acid (Fe-EDDHA) in a complete nutrient solution...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28216567/wine-flavonoids-in-health-and-disease-prevention
#4
Iva Fernandes, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas
Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28213222/development-of-a-qcm-d-biosensor-for-ochratoxin-a-detection-in-red-wine
#5
Aleksandra Karczmarczyk, Karsten Haupt, Karl-Heinz Feller
Ochratoxin A (OTA), a highly toxic compound, is one of the most widely spread mycotoxins that contaminates a large variety of agricultural commodities. Due to its presence in the food chain, it imposes a hazard on both human and animal health. Therefore, there is a need for precise, fast and simple methods for toxin quantification. Herein, a novel sensor based on a quartz crystal microbalance with dissipation monitoring (QCM-D) and antibodies for specific analyte recognition was developed for rapid and sensitive detection of OTA in red wine...
May 1, 2017: Talanta
https://www.readbyqxmd.com/read/28211083/the-association-between-periodontitis-and-sleep-duration
#6
Mario Romandini, Gioele Gioco, Giorgio Perfetti, Giorgio Deli, Edoardo Staderini, Andreina Laforì
AIM: Due to its potential to influence systemic inflammation and oxidative stress, and to predispose to bacterial infections, sleep duration could potentially be a risk factor for periodontitis. The aim of this cross-sectional study was to evaluate if there was in 2012 an association between periodontitis and sleep duration in a representative sample of the South Korean population. MATERIALS AND METHODS: A total of 5,812 subjects representative of 39.4 million of adults were examined...
February 17, 2017: Journal of Clinical Periodontology
https://www.readbyqxmd.com/read/28210441/resin-infiltrant-for-non-cavitated-caries-lesions-evaluation-of-color-stability
#7
Matteo Ceci, Davide Rattalino, Matteo Viola, Riccardo Beltrami, Marco Chiesa, Marco Colombo, Claudio Poggio
BACKGROUND: The objective of this in vitro study was to evaluate the over time color stability of one resin infiltrant (Icon) upon exposure to staining solutions (coffee and wine) compared with one nano-hybrid sealant (Grandio Seal), one transparent fissure sealant with fluoride (Control Seal) and one nanofilled composite (Filtek Supreme XTE). MATERIAL AND METHODS: All materials were polymerized according to manufacturers' instructions into silicon rings (height 1 mm; internal diameter 6 mm; external diameter 8 mm) to obtain specimens identical in size...
February 2017: Journal of Clinical and Experimental Dentistry
https://www.readbyqxmd.com/read/28208258/tuning-the-aggregation-disaggregation-behavior-of-graphene-quantum-dots-by-structure-switching-aptamer-for-high-sensitivity-fluorescent-ochratoxin-a-sensor
#8
Song Wang, Yajun Zhang, Guangsheng Pang, Yingwei Zhang, Shaojun Guo
The design of graphene quantum dots (GQDs)-aptamer bioconjugates as the new sensing platform is very important for developing high-sensitivity fluorescent biosensors; however, achieving new bioconjugates is still a great challenge. Herein, we report the development of a new high-sensitivity fluorescent aptasensor for the detection of ochratoxin A (OTA) based on tuning aggregation/disaggregation behavior of GQDs by structure-switching aptamers. The fluorescence sensing process for OTA detection involved two key steps: (1) cDNA-aptamer (cDNA, complementary to part of the OTA aptamer) hybridization induced the aggregation of GQD (fluorescence quenching) after cDNA was added into the GQDs-aptamer bioconjugate solution, and (2) the target of OTA triggered disaggregation of GQD aggregates (fluorescence recovery)...
February 7, 2017: Analytical Chemistry
https://www.readbyqxmd.com/read/28201963/inhibition-of-amyloid-like-fibril-formation-of-trypsin-by-red-wines
#9
Márta Kotormán, Phanindra Babu Kasi, László Halász, Attila Borics
The aim of the present study was to examine the potential role and applicability of dietary supplements in reducing the risk of development of amyloid diseases associated with the gastrointestinal tract, such as type II diabetes. Trypsin, a well-known serine protease was used as a model protein in our experiments. The effect of various red wines on the formation of amyloid-like fibrils of trypsin was studied in vitro, in aqueous ethanol, at pH 7.0. Turbidity measurements, aggregation kinetics experiments, Congo red binding assays and electronic circular dichroism spectroscopic measurements were used to follow the aggregation process in the presence or absence of various red wines...
February 14, 2017: Protein and Peptide Letters
https://www.readbyqxmd.com/read/28199009/influence-of-different-yeast-lactic-acid-bacteria-combinations-on-the-aromatic-profile-of-red-bordeaux-wine
#10
Marine Gammacurta, Stéphanie Marchand, Virginie Moine, Gilles de Revel
BACKGROUND: The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacteria Oenococcus oeni. Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described...
February 15, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28195329/the-composition-of-cell-walls-from-grape-skin-in-vitis-vinifera-intraspecific-hybrids
#11
Rafael Apolinar-Valiente, Encarna Gómez-Plaza, Nancy Terrier, Thierry Doco, José María Ros-García
BACKGROUND: Monastrell is a red grape cultivar adapted to the dry environmental conditions of Murcia (S.E. Spain). Their berries seem characterized by rigid cell wall structure, which could make difficult the winemaking process. Cabernet Sauvignon cultivar is used to complement Monastrell wines in our region, due to its high phenolic content with high extractability. Our study explores the skin cell wall composition of grapes from plants resulting from intraspecific crosses of Vitis vinifera cultivars Monastrell × Cabernet Sauvignon...
February 13, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28194983/longitudinal-on-column-thermal-modulation-for-comprehensive-two-dimensional-liquid-chromatography
#12
Mari E Creese, Mathew J Creese, Joe P Foley, Hernan J Cortes, Emily F Hilder, Robert A Shellie, Michael C Breadmore
Longitudinal on-column thermal modulation for comprehensive two-dimensional liquid chromatography is introduced. Modulation optimization involved a systematic investigation of heat transfer, analyte retention, and migration velocity at a range of temperatures. Longitudinal on-column thermal modulation was realized using a set of alkylphenones and compared to a conventional valve-modulator employing sample loops. The thermal modulator showed a reduced modulation-induced pressure impact than valve modulation, resulting in reduced baseline perturbation by a factor of 6; yielding a 6-14-fold improvement in signal-to-noise...
January 17, 2017: Analytical Chemistry
https://www.readbyqxmd.com/read/28194869/the-effect-of-brushing-and-aging-on-the-staining-and-smoothness-of-resin-composites
#13
Lisandra R Mozzaquatro, Camila S Rodrigues, Marina R Kaizer, Maristela Lago, André Mallmann, Letícia B Jacques
OBJECTIVES: To evaluate the staining and smoothness of resin composites undergoing aging in water or red wine and simulated brushing with or without dentifrice. METHODS: The resin composites (Z250 microfilled and Z350XT nanofilled) were tested according to aging media (deionized water or red wine) and surface treatment (no brushing, brushed with water, or brushed with dentifrice). Specimens (n = 10) were subjected to three aging cycles (5 days) of continuous immersion in the aging media; each followed by simulated brushing (585 strokes)...
February 13, 2017: Journal of Esthetic and Restorative Dentistry
https://www.readbyqxmd.com/read/28193191/effective-inhibition-of-mers-cov-infection-by-resveratrol
#14
Shih-Chao Lin, Chi-Tang Ho, Wen-Ho Chuo, Shiming Li, Tony T Wang, Chi-Chen Lin
BACKGROUND: Middle East Respiratory Syndrome coronavirus (MERS-CoV) is an emerging viral pathogen that causes severe morbidity and mortality. Up to date, there is no approved or licensed vaccine or antiviral medicines can be used to treat MERS-CoV-infected patients. Here, we analyzed the antiviral activities of resveratrol, a natural compound found in grape seeds and skin and in red wine, against MERS-CoV infection. METHODS: We performed MTT and neutral red uptake assays to assess the survival rates of MERS-infected Vero E6 cells...
February 13, 2017: BMC Infectious Diseases
https://www.readbyqxmd.com/read/28182843/inhibitory-effects-of-red-wine-on-lipid-oxidation-in-fish-oil-emulsion-and-angiogenesis-in-zebrafish-embryo
#15
Haiyan Sun, Yulin Zhang, Yixiao Shen, Yongchao Zhu, Hua Wang, Zhimin Xu
The capabilities of red wine against lipid oxidation and angiogenesis were evaluated by using a fish oil emulsion system and an in vivo zebrafish embryos model, respectively. The red wine contained 12 different antioxidant phenolics which levels were led by anthocyanins (140.46 mg/L), catechin (55.08 mg/L), and gallic acid (46.76 mg/L). The diversity of the phenolics in red wine was greater than the tea, coffee, or white wine selected as a peer control in this study. The total phenolics concentration of red wine was 305...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28182290/yeast-alter-micro-oxygenation-of-wine-oxygen-consumption-and-aldehyde-production
#16
Guomin Han, Michael R Webb, Chandra Richter, Jessica Parsons, Andrew L Waterhouse
BACKGROUND: Micro-oxygenation (MOx) is a common winemaking treatment used to improve red wine color development and diminish vegetal aroma among other effects. It is commonly applied to wine immediately after yeast fermentation (phase 1) or later, during aging (phase 2). While most winemakers avoid MOx during malolactic (ML) fermentation, it is often not possible to avoid as ML bacteria are often present during phase 1 MOx treatment. We investigated the effect of common yeast and bacteria on the outcome of micro-oxygenation...
February 9, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28171723/reaction-kinetics-of-monomeric-anthocyanin-conversion-to-polymeric-pigment-and-significance-to-color-in-interspecific-hybrid-wines
#17
Claire E Burtch, Anna Katharine Mansfield, David C Manns
The color stability of red wines produced from interspecific hybrid grapes, which is partially dependent on anthocyanin diglucosides, is not well understood. In this study, the rate of decrease of monomeric anthocyanins as they polymerized to polymeric pigments due to the presence of excess catechin and acetaldehyde was measured in model wine using HPLC. Colorimetry was used to measure L*, a*, and b* values, hue angle, and change in color (∆E). Concentrations of individual diglucosides decreased more slowly than monoglucosides...
February 7, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28165846/further-highlighting-on-the-prevention-of-oxidative-damage-by-polyphenol-rich-wine-extracts
#18
Sara Salucci, Sabrina Burattini, Francesco Maria Giordano, Simone Lucarini, Giuseppe Diamantini, Elisabetta Falcieri
Wine contains various polyphenols such as flavonoids, anthocyanins, and tannins. These molecules are responsible for the quality of wines, influencing their astringency, bitterness, and color and they are considered to have antioxidant activity. Polyphenols, extracted from grapes during the processes of vinification, could protect the body cells against reactive oxygen species level increase and could be useful to rescue several pathologies where oxidative stress represents the main cause. For that, in this study, red and white wine, provided by an Italian vinery (Marche region), have been analyzed...
February 6, 2017: Journal of Medicinal Food
https://www.readbyqxmd.com/read/28159263/pre-fermentative-cold-maceration-saign%C3%A3-e-and-various-thermal-treatments-as-options-for-modulating-volatile-aroma-and-phenol-profiles-of-red-wine
#19
Igor Lukić, Irena Budić-Leto, Marijan Bubola, Kristijan Damijanić, Mario Staver
The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28159257/removal-of-fumonisin-b1-and-b2-from-model-solutions-and-red-wine-using-polymeric-substances
#20
Verónica Carrasco-Sánchez, Gal Y Kreitman, Christian Folch-Cano, Ryan J Elias, V Felipe Laurie
Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B1 (FB1) and fumonisin B2 (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10mgmL(-1)) and contact times (2, 8 and 24h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS)...
June 1, 2017: Food Chemistry
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