keyword
MENU ▼
Read by QxMD icon Read
search

red wine

keyword
https://www.readbyqxmd.com/read/28941909/use-of-non-saccharomyces-yeasts-and-oenological-tannin-in-red-winemaking-influence-on-colour-aroma-and-sensorial-properties-of-young-wines
#1
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Jose Antonio Suárez-Lepe, Shunyu Han, Santiago Benito
Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials...
February 2018: Food Microbiology
https://www.readbyqxmd.com/read/28935150/mediterranean-diet-and-colorectal-cancer-a-systematic-review
#2
REVIEW
Alberto Farinetti, Valeria Zurlo, Antonio Manenti, Francesca Coppi, Anna Vittoria Mattioli
Colorectal cancer is the third most common cancer worldwide, especially in developed countries where an estimated 60% of all cases occur. There is evidence of a higher risk for CRC in Western society, where people tend to eat more red and processed meat than those living along the Mediterranean coast, who have a decreased overall cancer mortality, which is correlated to their eating habits, such as Mediterranean diet. The aim of this review was to evaluate the correlation between three components of the Mediterranean diet (olive oil, red wine, and tomatoes) and incidence and progression of colorectal cancer...
November 2017: Nutrition
https://www.readbyqxmd.com/read/28933917/grape-and-wine-polymeric-polyphenols-their-importance-in-enology
#3
Lingxi Li, Baoshan Sun
Phenolic compounds are important constituents of red wine, contributing to its sensory properties and antioxidant activity. Owing to the diversity and structural complexity, study of these compounds was mainly limited, during the last three decades, on their low-molecular-mass compounds or simple phenolic compounds. Only in recent years, much attention has been paid to highly polymerized polyphenols in grape and red wines. The reason for this is largely due to the development of analytical techniques, especially those of HPLC-ESI-MS, permitting the structural characterization of highly polymerized polyphenols...
September 21, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28933753/recent-advances-in-plant-phenolics
#4
EDITORIAL
Daniel A Jacobo-Velázquez, Luis Cisneros-Zevallos
The scientific interest in plant phenolics as chemopreventive and therapeutic agents against chronic and degenerative diseases has been increasing since the late 1990s, when the French paradox was associated with the high intake of phenolics present in red wine [1]. [...].
July 26, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28933413/the-role-of-the-nrf2-are-antioxidant-system-in-preventing-cardiovascular-diseases
#5
REVIEW
Robert E Smith, Kevin Tran, Cynthia C Smith, Miranda McDonald, Pushkar Shejwalkar, Kenji Hara
It is widely believed that consuming foods and beverages that have high concentrations of antioxidants can prevent cardiovascular diseases and many types of cancer. As a result, many articles have been published that give the total antioxidant capacities of foods in vitro. However, many antioxidants behave quite differently in vivo. Some of them, such as resveratrol (in red wine) and epigallocatechin gallate or EGCG (in green tea) can activate the nuclear erythroid-2 like factor-2 (Nrf2) transcription factor...
November 11, 2016: Diseases (Basel)
https://www.readbyqxmd.com/read/28923549/color-stability-of-lithium-disilicate-ceramics-after-aging-and-immersion-in-common-beverages
#6
Eleni-Sotiria Palla, Eleana Kontonasaki, Nikolaos Kantiranis, Lambrini Papadopoulou, Triantafyllia Zorba, Konstantinos M Paraskevopoulos, Petros Koidis
STATEMENT OF PROBLEM: The color of an esthetic restoration and its color stability are important for long-term success. However, the impact of common beverages on lithium disilicate ceramic is not well known. PURPOSE: The purpose of this in vitro study was to investigate color variations of lithium disilicate ceramics after thermal cycling (TC) and immersion in commonly consumed beverages. MATERIAL AND METHODS: A total of 288 specimens (1×10×10 mm) were fabricated from IPS e-max computer-aided design (CAD) (n=72), IPS e-max CERAM ([CER] n=72), IPS e-max Press with glazing ([PG] n=72), and IPS e-max Press without glazing ([PNG] n=72) according to the manufacturer's instructions...
September 16, 2017: Journal of Prosthetic Dentistry
https://www.readbyqxmd.com/read/28917786/chemometric-compositional-analysis-of-phenolic-compounds-in-fermenting-samples-and-wines-using-different-infrared-spectroscopy-techniques
#7
Jose Luis Aleixandre-Tudo, Helene Nieuwoudt, Jose Luis Aleixandre, Wessel du Toit
The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ability of Fourier transform near infrared (FT-NIR), attenuated total reflectance mid infrared (ATR-MIR) and Fourier transform infrared (FT-IR) spectroscopies to predict compositional phenolic levels during red wine fermentation and aging was investigated. Prediction models containing a large number of samples collected over two vintages from several industrial fermenting tanks as well as wine samples covering a varying number of vintages were validated...
January 1, 2018: Talanta
https://www.readbyqxmd.com/read/28911531/biological-actions-and-molecular-effects-of-resveratrol-pterostilbene-and-3-hydroxypterostilbene
#8
REVIEW
Hui-Yun Tsai, Chi-Tang Ho, Yu-Kuo Chen
Stilbenes are a class of polyphenolic compounds, naturally found in a wide variety of dietary sources such as grapes, berries, peanuts, red wine, and some medicinal plants. There are several well-known stilbenes including trans-resveratrol, pterostilbene, and 3'-hydroxypterostilbene. The core chemical structure of stilbene compounds is 1,2-diphenylethylene. Recently, stilbenes have attracted extensive attention and interest due to their wide range of health-beneficial effects such as anti-inflammation, -carcinogenic, -diabetes, and -dyslipidemia activities...
January 2017: Journal of Food and Drug Analysis
https://www.readbyqxmd.com/read/28893620/protective-effects-of-tea-red-wine-and-cocoa-in-diabetes-evidences-from-human-studies
#9
REVIEW
Maria Angeles Martin, Luis Goya, Sonia Ramos
Prevention of diabetes through the diet has recently received an increasing interest, and polyphenolic compounds, such as flavanols, have become important potential chemopreventive natural agents due to their proved benefits on health, with low toxicity and cost. Tea, red wine and cocoa are good sources of flavanols and these highly consumed foods might contribute to prevent diabetes. In this regard, there is increasing evidence for a protective effect of tea, red wine and cocoa consumption against this disorder...
September 8, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28889055/cells-qpcr-as-a-direct-quantitative-pcr-method-to-avoid-microbial-dna-extractions-in-grape-musts-and-wines
#10
Verónica Soares-Santos, Isabel Pardo, Sergi Ferrer
A novel quantitative PCR assay called Cells-qPCR has been developed for the rapid detection and quantification of yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) directly from grape must and wine that does not require DNA extraction. The assay was tested on Brettanomyces bruxellensis, Saccharomyces cerevisiae, Lactobacillus plantarum, Oenococcus oeni, Acetobacter aceti and Gluconobacter oxydans in culture media, and in white and red grape musts and wines. Standard curves were constructed from DNA and cells for the six target species in all the matrices...
September 4, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28888733/exposure-risk-assessment-to-ochratoxin-a-through-consumption-of-juice-and-wine-considering-the-effect-of-steam-extraction-time-and-vinification-stages
#11
Bruna Dachery, Flávio Fonseca Veras, Lucas Dal Magro, Vitor Manfroi, Juliane Elisa Welke
The goals of this study were (i) to verify the effect of steam extraction used in juice production and the stages of vinification on the ochratoxin A (OTA) levels found in grapes naturally contaminated, and (ii) evaluate the risk of exposure to this toxin when the daily consumption of juice and wine is followed to prevent cardiovascular disease. OTA-producing fungi were isolated from Cabernet Sauvignon, Moscato Itálico and Concord grapes harvested from the same vineyard and intended to produce red wine, white wine and juice, respectively...
September 6, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28883903/dietary-polyphenols-mediterranean-diet-prediabetes-and-type-2-diabetes-a-narrative-review-of-the-evidence
#12
REVIEW
Marta Guasch-Ferré, Jordi Merino, Qi Sun, Montse Fitó, Jordi Salas-Salvadó
Dietary polyphenols come mainly from plant-based foods including fruits, vegetables, whole grains, coffee, tea, and nuts. Polyphenols may influence glycemia and type 2 diabetes (T2D) through different mechanisms, such as promoting the uptake of glucose in tissues, and therefore improving insulin sensitivity. This review aims to summarize the evidence from clinical trials and observational prospective studies linking dietary polyphenols to prediabetes and T2D, with a focus on polyphenol-rich foods characteristic of the Mediterranean diet...
2017: Oxidative Medicine and Cellular Longevity
https://www.readbyqxmd.com/read/28876259/powdered-grape-seeds-pgs-as-an-alternative-biosorbent-to-remove-pharmaceutical-dyes-from-aqueous-solutions
#13
Gabriel Vanni, Leticia Belén Escudero, Guilherme Luiz Dotto
An alternative, low-cost and efficient biosorbent, powdered grape seeds (PGS), was prepared from wastes of a wine industry, and used to remove brilliant blue (BB) and amaranth red (AR) dyes from aqueous solutions. The biosorbent was properly characterized before and after the biosorption operation. The potential of PGS to remove BB and AR dyes was investigated thought kinetic, isotherm and thermodynamic studies. The biosorption of BB and AR was favored at pH 1.0 using biosorbent dosage of 0.500 g L(-1), being attained more than 85% of removal percentage...
September 2017: Water Science and Technology: a Journal of the International Association on Water Pollution Research
https://www.readbyqxmd.com/read/28873679/aroma-profile-of-malbec-red-wines-from-la-mancha-region-chemical-and-sensory-characterization
#14
E Sánchez-Palomo, M Trujillo, A García Ruiz, M A González Viñas
The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28873675/influence-of-brettanomyces-ethylphenols-on-red-wine-aroma-evaluated-by-consumers-in-the-united-states-and-portugal
#15
Megan R Schumaker, Mahesh Chandra, Manuel Malfeito-Ferreira, Carolyn F Ross
Brettanomyces may add complexity to wine at low concentrations but at high concentrations, can result in objectionable wines. The objective of this study was to determine the concentrations at which consumers from two different locations were able to detect Brettanomyces volatile compounds present in a red wine. A red wine blend, used in both countries, was spiked to create five treatments containing different concentrations of 4-ethylphenol (4-EP), 4-ethylguiacol (4-EG), and 4-ethylcatechol (4-EC) in a 5:1:1 ratio, respectively...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28873660/formation-of-polymeric-pigments-in-red-wines-through-sequential-fermentation-of-flavanol-enriched-musts-with-non-saccharomyces-yeasts
#16
Carlos Escott, Juan Manuel Del Fresno, Iris Loira, Antonio Morata, Wendu Tesfaye, María Del Carmen González, José Antonio Suárez-Lepe
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873656/characterisation-of-poly-phenolic-constituents-of-two-interspecific-red-hybrids-of-rondo-and-regent-vitis-vinifera-by-lc-pda-esi-ms-qtof
#17
Aneta Wojdyło, Justyna Samoticha, Paulina Nowicka, Joanna Chmielewska
The aim of this study was to identify and compare phenolic acids, flavan-3-ols, flavonols, and anthocyanins in two the most popular interspecific hybrids of red grapes, Rondo and Regent, nowadays very popular in red wine production in Poland. The phenolic profiles of these hybrids have not yet been reported. Thirty-three phenolic compounds, including 2 flavan-3-ols, 3 phenolic acids, 5 flavonols, and 23 anthocyanins, were determined in the examined samples using the ultra-performance liquid chromatography photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873567/influence-of-lactic-acid-bacteria-strains-on-ester-concentrations-in-red-wines-specific-impact-on-branched-hydroxylated-compounds
#18
Marine Gammacurta, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Jean Christophe Barbe, Virginie Moine, Gilles de Revel
This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried out using industrial starters or indigenous strains, each in triplicate. Ester concentrations were determined by liquid-liquid-extraction- or HS-SPME-GC/MS at various stages in the winemaking process. The levels of most compounds were slightly impacted by LAB, depending on grape variety...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873533/speciation-of-zn-fe-ca-and-mg-in-wine-with-the-donnan-membrane-technique
#19
Mireia Lao, Encarnació Companys, Liping Weng, Jaume Puy, Josep Galceran
Free concentrations of Zn(2+), Fe(3+), Ca(2+) and Mg(2+) in a red wine (Raimat, Catalonia, Spain) have been determined, with the Donnan Membrane Technique (DMT) for the first time. The required equilibration time benefits from the acceptor solution including major cations. K(+) and Na(+), mainly unbound to any ligand in the sample, have been identified as suitable reference ions. A free Zn concentration of 1.76μmolL(-1) determined with DMT was in excellent agreement with the free Zn concentration independently provided by the electroanalytical technique Absence of Gradients and Nernstian Equilibrium Stripping (AGNES), 1...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873518/impact-of-plasmopara-viticola-infection-of-merlot-and-cabernet-sauvignon-grapes-on-wine-composition-and-flavor
#20
Alexandre Pons, Nadia Mouakka, Laurent Deliere, Jean Christophe Crachereau, Ludivine Davidou, Pierre Sauris, Pascal Guilbault, Philippe Darriet
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC-MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine...
January 15, 2018: 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"